Chocolate from Germany

In autumn 2015, "Das Bernsteinzimmer - Raum für Genuss" opened its doors in Wuppertal. A truly unusual name for an excellent chocolate maker, whose origin comes from an amber ring worn by the boss and chocolate virtuoso Solvejg.
Confectionary boxes, a potpourri of individual varieties as well as hand-poured bars are the speciality of the family business. Maple-Pecan, Noble Nougat-Arriba and Matcha-Cashew are just three of the award-winning creations in the all-vegetable confectionery selection. The pralines of the indulgence manufactory can also be 'seen' with awards from the International Chocolate Awards. Das Bernsteinzimmer is certified organic. Sustainability and fair trade are a foundation of the company's philosophy.

The long-established family business of master confectioner Franz X. Clement has been known for the consistently high quality of its fresh pralines and chocolates since 1985. From Cayenne Chili 60% Sao Palmé to dark chocolate with beer and Korn with truffle cream, you can choose from 22 different products from the traditional house. We always keep the ever-changing assortment up to date so that you no longer have to miss out on a praline sensation.
Clement Chococult has already won several awards for its constantly reinvented chocolate symphonies of quality and taste.

Chocolate sommelier Kevin Lühmann is a confectioner and chocolate tester. With his sights set on the Far East, he runs his chocolate manufactory in Hanover. He already spent some time in Japan during his apprenticeship. Hardly anyone knows the Japanese chocolate market as well as he does, and these inspirations influence his chocolate creations or, as he calls them, his chocolate.vision. Try, for example, the 3 chocolate tasting set with unique bean-to-bar produced chocolate own creations. Let ingredients such as hojicha, soy bean powder and yuzu shichimi (yuzu and chilli) take you into the world of Japanese chocolates.

In the summer of 1993, Confiserie Coppeneur et Compagnon saw the light of day in the world of chocolate. Oliver Coppeneur & Partners founded the "Manufacture for the Joy of Living" (as Coppeneur likes to call it) in Bad Honnef. Soon after, they created their first praliné creation, which later even won an award. The recipe for success for the promised joie de vivre lies in her passion for handmade fresh pralines as well as bean-to-bar chocolate making. From the cocoa pod to the ready-to-ship chocolate speciality, you get everything from a single source. Curious? You can get a first impression of the taste perfection of our exquisite praline specialities and delicious chocolates right away by ordering the tasting box.

Simone Hoffmann and Colombian patissier and chocolatier Juan Alberto Correa have moved to Saarland. Without further ado, Simone's grandfather's old bakery in Saarwellingen was transformed into a chocolate manufactory. Since 2018, they have been making their own bean-to-bar chocolate there. They use only the rare Criollo cocoa from Juan's native Colombia. Still fermented and dried on the farm, the precious cocoa beans are sent to Saarland, where they are processed into chocolate in its flavourful perfection. Several varieties now adorn the range, produced on a firm basis: single origin - bean-to-bar - direct trade.

Anything else wasn't good enough for me - that was already the case 20 years ago when Michael Beck founded his first cocoa company: BecksCocoa. Since then, he has been tirelessly passionate about creating cocoa blends that stand out above all for their taste and are meant to be remembered.

Values such as direct trade, fair prices and sustainability are paramount at Dos Estaciones. The ingredients for the exquisite Single Farm chocolate consist of sustainably and organically grown cocoa beans, which are harvested, fermented and dried by hand so that they retain their excellent taste. The finest organic cocoa, imported directly from a farm and passionately processed into a chocolaty taste explosion. But words are less convincing than taste & aroma can be. So try for yourself and browse Dos Estaciones' variety from cocoa nibs to cocoa powder to the classic bean-to-bar chocolate bar.

Karen Lena Gründler is a master confectioner and has been a chocolate sommelier since 2019 . With her company, she aims to produce in a sustainable, environmentally friendly and socially responsible manner. All packaging is plastic-free and can be disposed of via paper waste. 

Melamun, these are small batch, artisan chocolates that focus on the unique flavors of the diverse cocoa beans from Indonesia, Vietnam and India . The chocolates are traditionally ground in a stone mill (stoneground). It made it straight to the Grand Jury Finalists at the International Chocolate Awards .

More than half of the world's most aromatic cocoas come from Peru. The founder of the highly specialised chocolate manufactory, Meybol Antuanet Estendorfer-Moran, also comes from Peru. There, "Meybol Cacao Germany GmbH" owns a 5-hectare cocoa plantation on which only Porcelana, a variety of pure Criollo cocoa, is cultivated. From this, Meybol produces multi-faceted tree-to-bar chocolates, which are very popular and sought after among connoisseurs. Naturally from natural cultivation and created strictly according to fair trade principles. Convince yourself of the incomparable taste of the highly aromatic cocoa beans.

Since 2014, Andreas Muschler has been creating his chocolate specialities in his own glass chocolaterie in Freising. Before that, the 2nd generation master confectioner had perfected his craftsmanship in Vienna and Paris. His little works of art are made exclusively from fresh, hand-picked and 100 % natural ingredients. The chocolate artist has even dedicated his own invention to his hometown: the Freisinger Ei -, a chocolate egg with the greatest sights of the city of Freising. The master's credo is: "Better make less, but make it good!" Since 2016, Andreas Muschler's praline creations have won several gold awards at the International Chocolate Awards in Germany, Austria and Switzerland as well as internationally.

Berlin's oldest Pralines manufactory has been conquering the hearts of all chocolate gourmets since 1880. At that time already royal court supplier of Prince George of Prussia and the Grand Duke of Saxony-Weimar-Eisenach, the craftsmanship of the confectioners, confectionery masters and confectioners of Sawade Berlin has now proven its constant quality for over 140 years. The artisan traditions and experience have been passed on to future generations. Natural ingredients and the finest raw materials are still used in traditional processes. The Pralines and confections have received numerous gold awards, silver medals and distinctions to date. 25 sweet temptations created with a lot of heart and personality by the traditional company can be ordered from us.