Venezuela, Hacienda San Cayetano, Farina Bona 68%

- CHF -9.30
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Type of production
A domain
Origin Beans
Venezuela, Hacienda San Cayetano
Origin Chocolate Factory
Switzerland, Zurich

Aromas and notes
Spicy : pepper, vanilla.
Roasted: popcorn.

Variety of cocoa
Theobroma cacao L, cv. Criollo
Cocoa mass, cocoa butter, sugar, Bona flour.
May contain possible traces of milk, nuts, sesame, gluten and peanuts.

Dietary labels

More information

The adventure began in 2015, "On the one hand we wanted a transparent chocolate factory, and on the other we wanted to add value to the city of Zurich. We have a very emotional approach to chocolate, even though we all have very different approaches." Laura Schälchli, Finn Ramseier, Zelia Zadra, Ivo Müller and Heini Schwerzenbach are the co-founders of LaFlor, one of Zurich's youngest chocolate manufacturers, based in the food and culture collective "Das Provisorium".

The name Laflor is directly inspired by the factory's home town of Zurich. Indeed, between the 14th and 19th centuries, silk was a very prosperous trade, especially black silk fabric made in Zurich. The Florhof is one of the last vestiges of this flourishing, bygone era, which gave the factory its name. Laflor wishes to maintain a link with this historic craft and offers packaging inspired by this theme.

Laflor is a manufacturer that aims to process only top-quality cocoa beans from small-scale producers. After that, the Laflor team makes its own chocolate from roasting to bar, without adding any additives, so it's a Bean-to-Bar artisan. What's more, they make a point of using cocoa from a single growing area and regional organic sugar (from Switzerland or southern Germany). All this gives Laflor chocolates a real mastery of the different flavours of dark chocolate.

Many Swiss chefs have discovered Laflor and use it in their recipes, including Marius Frehner, Ludovic Pitrel and Markus Burkhard. A conscious decision for cocoa lovers looking for quality and subtle flavours.