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Pralines Grand cru The finestchocolate in the world Only one in 20 cocoa beans worldwide can be called fine cocoa. This term signifies a chocolate experience like no other – pure, unmistakable and unforgettable. Which is exactly what is needed for our grand cru. The chocolate used in our grand cru specialities is produced using a special variety of fine cocoa from the Criollo bean – the oldest cocoa variety in the world. As early as the 17th century, royal houses treated it like gold. To this day, it primarily grows in Venezuela in the hills at the foot of the Andes. This fine cocoa is carefully harvested and roasted in small quantities before being patiently aerated and conched, i.e. stirred. This process unleashes the intense fla- vour profile of the cocoa. We refine it using cocoa butter and the finest vanilla from Madagascar. Prizewinner: the best grand cru chocolate in Switzerland The best grand cru chocolate in Switzerland can be found at Confiserie Bachmann. That was the result of a blind tasting carried out by Schweizer Illustrierte fea- turing sensory analysts, food specialists and gourmets. Bachmann’s grand cru is also rated among the best in terms of value for money. www.testwinner.ch 45