Why consume vegan chocolate?

Vegan chocolate: for whom?

Vegan chocolate is by no means only for vegans or people with a lactose intolerance. Rather, it is suitable for people who appreciate the enjoyment and use of high-quality organic ingredients.

What makes our vegan chocolates special?

Our vegan chocolates are all gluten-free and made from organic ingredients. Except for iChoc White Vanilla, most variants have a high to very high cocoa content and are made from raw ingredients. This means that the cocoa beans are only fermented but not roasted. Both Naturkostbar chocolate and COCOA products are made bean-to-bar (directly from the cocoa bean to the chocolate bar) and contain the healthier coconut blossom sugar instead of cane sugar, the glycemic index (measure for determining how quickly the blood sugar level rises) is well below 35 ordinary sugar (70).

The milk doesn't matter

Did you know that milk chocolate sometimes only contains 25% cocoa (cocoa butter and cocoa mass together)? But it contains all the more sugar and skimmed milk powder. In addition to the high-quality ingredients, these products also lack a taste experience, because the creamy texture and high sweetness simply dominate. We also find that the low price of milk chocolate (e.g. 50 centimes for M-Budget milk chocolate) in no way does the plant or the work of the cocoa farmers justice.

Our product range:

• COCOA - bean-to-bar chocolates and chocolate-coated nuts
• iChoc - one of the best white vegan chocolate
• Natural treasures - bean-to-bar chocolates and heavenly fine truffle chocolates
• SAM (Foundation Ancora-Milestei) Bean-to-Bar Chocolate
• SamaraNatura ingredients for homemade chocolate

COCOA bean-to-bar chocolate

The innovative small business from Poland is best known for its chocolate-coated nuts and dried fruits. The cocoa content is around 60%. The chocolate of the coconut milk (Vegemylk) variants are a bit softer and contain approx. 45% cocoa. They can be recognized by the white packaging. But the practical 50g chocolate bars also offer a lot of variety and enjoyment. All products are sweetened with coconut blossom sugar. The chocolates are made bean-to-bar, i.e. COCOA does not use any ready-made couverture which is refined, but instead makes the chocolate directly from fermented organic cocoa beans. To do this, the cocoa beans are peeled and carefully conched in a melangeur for over 60 hours at a temperature below 45˚C.

Naturkostbar bean-to-bar chocolate

With love, expertise and respect for the precious raw material, Naturkostbar produces bean-to-bar chocolates in the manufactory in Uetendorf near Thun. We currently have the Bolivia wild, Peru and Madagascar chocolates in our range, each with around 70% cocoa. The range also includes coconut milk chocolate and Cacao & Dates Bean-to-Bar chocolate, which is sweetened with dates.

SAM bean to bar chocolate

This bean-to-bar chocolate is made by our social logistician (Foundation Ancora-Meilestei) in Wetzikon. In the professionally equipped and certified factory, chocolatier Emanuel and his team carry out all the process steps themselves, from processing the cocoa beans to packaging the bars. With the purchase of the chocolate, you enable the training and professional integration of clients of the foundation.