Bringing out the best
The variety, cultivation and initial processing of the cocoa beans are crucial when it comes to the taste sensation that a piece of chocolate generates. So we support farmers in achieving a first-class harvest. With our expertise and optimized processes, we obtain the very best from good raw materials.
By working closely with everyone involved along the value chain and establishing expert knowledge at all stages, Chocolats Halba achieves the highest quality standards for its raw materials and chocolate products.
Choice raw materials
The variety, cultivation and initial processing of the cocoa beans are crucial for their flavor. We carefully select the cooperatives from whom we buy cocoa beans and form long-term partnership-based working relationships. In this way, we are able to influence quality right at the start of our supply chain. For example, during cultivation and when optimizing initial processing – fermenting and drying the beans. Knowing where our raw materials come from and how they are processed is a basic prerequisite for maintaining the high quality of our products. For this reason, we also work closely with the suppliers of our other raw materials.
Experience and know-how
Manufacturing and selling high-quality chocolate specialties calls for extensive experience and specialist knowledge at all levels – cultivating and purchasing our raw materials, developing innovative recipes, dealing with the technical idiosyncrasies of our machinery, the requirements of a wide variety of certifications, and the preferences and tastes of our sales markets.
In Honduras, cocoa beans are fermented for six days in large wooden crates.
Chocolats Halba invests specifically in the regular training and development of its employees in order to cultivate the expertise that enables it to supply its customers with top-quality tailor-made products. An internal sensory panel also tastes various types of cocoa mass several times a week.
To ensure the safety of our products, we have established guidelines, processes and expertise, from procurement right through to sales. All staff receive annual training in product safety, quality management, occupational health and safety, and sustainability.
Quality Management defines rules and requirements that exceed the minimum statutory requirements, and are certified in accordance with the international ISO 9001 and FSSC standards. For instance, our quality control includes a laboratory analysis of the cocoa beans prior to delivery. If the results exceed our strict thresholds, we decline the delivery.
In addition to the general requirements placed on our quality management, there are the additional certifications that Chocolats Halba uses for its raw materials and products. These include BIO Suisse and RSPO, for example, and also Kosher and Halal certification. Internal and external audits ensure that we meet our high quality requirements and continually improve our performance.
“Each day we analyze our selected raw materials, define processes and conduct checks with immense passion. This is how we ensure the consistent high quality and safety of the chocolate products we produce.”
Simone Zollinger, Head of Quality Management, Chocolats Halba
Chocolate is good for you
From a nutritional point of view, chocolate consists largely of fat and sugar, and so contains plenty of calories. Like all food, it should therefore be consumed in moderation. If you do so and brush your teeth afterwards, you won’t need to worry about any negative consequences for your health.
In fact, since cocoa powder contains theobromine, which is chemically similar to caffeine, it can even have a stimulating effect and lighten your mood. Studies also show that cocoa can lower your blood pressure. Moreover, there is no indication that chocolate can be addictive or produce physical dependence – even if it is sometimes difficult to resist a tasty chocolate treat.