Handcrafted bean-to-bar chocolate from the cocoa bean to the finished bar, 100% Swiss craftsmanship from the Solothurn manufactory.
Bruno Blum GmbH / La Schoggi
Mühledorf (workshop/manufactory) · Biberist (contact address)New on Amplifa
About La Schoggi
La Schoggi is a small artisanal chocolate manufactory (bean-to-bar) in Mühledorf in the canton of Solothurn, run by Bruno Blum GmbH as a one-man business. Chocolate with a 75% cocoa content is produced entirely in-house: from inspection and selection of the fine cocoa beans, through roasting, cracking and separating nibs and shells, to conching into couverture, tempering and casting the bars. The fine cocoa beans come from fair, sustainable production by two small producers in Colombia (Hacienda Betulia) and Madagascar and are sourced directly without intermediaries. Instead of refined sugar, coconut blossom sugar, unrefined whole cane sugar and birch sugar are used; all ingredients are free of additives. The bars are individually topped, inspected, polished and packaged by hand. In addition to sales via the online shop and the workshop store, La Schoggi offers chocolate events for companies, associations and groups as well as individual corporate gift solutions, also in small runs. The workshop store in the old mill in Mühledorf is open every Wednesday.
- Site
- Mühledorf
- Processes
- Cocoa bean roasting, Cracking of the cocoa beans (with hand-crank cracker), Separation of nibs and shells (shell separator), Conching into couverture (at least 94–120 hours, stone-roll melanger), Tempering of the couverture (tempering machine), Casting of the chocolate bars in casting molds (every bar one of a kind, topped by hand), Hand packaging and shipping (in Swiss wood wool), Individual quality inspection of every bar (visual inspection, re-polishing with a cotton glove)
- Materials
- Fine cocoa beans (Hacienda Betulia, Colombia), Fine cocoa beans (Åkesson's plantation, Madagascar), Pure cocoa butter, Coconut blossom sugar, Unrefined whole cane sugar, Birch sugar, Variety ingredients (hazelnuts, pistachios, almonds, mint and more, 100% free of additives), Variety ingredients (hazelnuts, pistachios, almonds, mint and more)
- Certificates
- Certification by the Solothurn food inspection authority (food safety/good
- Employees
- 1 (one-man business)
- Industries
- Artisanal chocolate manufactory (bean-to-bar), Corporate gifts/give-aways, Events
- 01
Manual inspection and selection of beans
- 02
Roasting of the cocoa beans
- 03
Cracking of the beans (hand-crank cracker)
- 04
Separation of nibs and shells (shell separator)
- 05
Conching into couverture (at least 120 hours in the stone-roll melanger)
- 06
Tempering of the couverture
- 07
Casting the bars in casting molds and topping by hand
- 08
Quality inspection and polishing of every bar
- 09
Packaging and shipping by hand
Raw Materials & Processes
Fine cocoa beans (Hacienda Betulia, Colombia)
Main share of the beans, sourced fairly and directly from small producers.
Fine cocoa beans (Åkesson's plantation, Madagascar)
Second fine cocoa variety for the distinctive flavour.
Pure cocoa butter
Ingredient for the couverture.
Coconut blossom sugar
Replacement for refined sugar, provides a distinctive sweetness.
Unrefined whole cane sugar
Sugar variety with its own character for a rounded flavour.
Birch sugar
Natural sugar alternative without refined sugar.
Variety ingredients (hazelnuts, pistachios, almonds, mint and more)
100% free of additives, composed by hand onto or into the bar.
Locations
Mühledorf
CHChocolate workshop/manufactory with workshop store (Mühle 12)
- Part weight / size
- Bars (one-off pieces)
- Lot size
- Prototype to small runs
- Materials
- Fine cocoa beans (Colombia, Madagascar), cocoa butter, coconut blossom sugar, whole cane sugar, birch sugar
- Stone-roll melanger
- Hand-crank cracker
- Shell separator
- Tempering machine
- Cocoa roaster
Biberist
CHContact address (Altisbergstrasse 10)
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Cocoa bean roastingHeat treatment | – | – | – | – | Fine cocoa beans (Colombia, Madagascar) |
| Cracking of the cocoa beans (with hand-crank cracker)Forming | – | – | – | – | Roasted cocoa beans |
| Separation of nibs and shells (shell separator)Other | – | – | – | – | Cocoa nibs |
| Conching into couverture (at least 94–120 hours, stone-roll melanger)Other | – | – | – | – | Cocoa beans, Cocoa butter, Coconut blossom sugar, Whole cane sugar, Birch sugar |
| Tempering of the couverture (tempering machine)Heat treatment | – | – | – | – | Couverture (75% cocoa) |
| Casting of the chocolate bars in casting molds (every bar one of a kind, topped by hand)Casting | – | – | – | – | Couverture (75% cocoa), Variety ingredients (hazelnuts, pistachios, almonds, mint |
| Hand packaging and shipping (in Swiss wood wool)Assembly | – | – | – | – | – |
| Individual quality inspection of every bar (visual inspection, re-polishing with a cotton glove)Inspection | – | – | – | – | – |
| Manual inspection and selection of beans before roastingInspection | – | – | – | – | Fine cocoa beans |
5 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Stone-roll melanger (container with two stone rolls and stone base) | – | 1 | – | – | Chocolate workshop Mühledorf |
| Hand-crank cracker | – | – | – | – | Chocolate workshop Mühledorf |
| Shell separator | – | – | – | – | Chocolate workshop Mühledorf |
| Tempering machine | – | – | – | – | Chocolate workshop Mühledorf |
| Cocoa roaster | – | – | – | – | Chocolate workshop Mühledorf |
Additional services
Reference customers
Quality
The manufactory is certified by the Solothurn food inspection authority and is regularly inspected; the products meet the criteria of food safety and good manufacturing practice. Every bar is individually inspected and polished with a cotton glove.
| Evidence | Mühledorf |
|---|---|
| Certification by the Solothurn food inspection authority (food safety/good |
History
- ca. 2014
Bruno Blum began making his own chocolate from the cocoa bean to the finished bar around eight years ago.
- ca. 2016
After about two years of development, the final recipe was completed; since then La Schoggi has been produced in its present form.