Bean-to-bar chocolate manufactory in Inwil: roasting, grinding, moulding and packaging, all crafted in-house.
Chani Schoggi GmbH
Industriestrasse 1, CH-6034 Inwil · (formerly: Ebikon, "chocolate room" 9 m²)New on Amplifa
About Chani Schoggi
Chani Schoggi GmbH is a small bean-to-bar chocolate manufactory from the canton of Lucerne that produces chocolate entirely in-house – from roasting the cocoa beans through cracking, grinding and conching to moulding and packaging. The company processes selected fine-flavour cocoas from Nicaragua, Colombia, Honduras and the Dominican Republic (single origin), combined with Swiss sugar, Swiss whole-milk powder and natural ingredients such as hazelnuts, cashews, pistachios or Bourbon vanilla – entirely without artificial flavours, colourings, soy lecithin or palm oil. The range includes chocolate bars, chocolate coins (e.g. Lucerne Taler), broken chocolate, drinking chocolate, spreads and seasonal products. For corporate clients, clubs and foundations, the manufactory offers personalised packaging from 25 units, custom moulds, gift sets, chocolate team events and a shipping management service. Production is carried out by hand in small batches with its own roasting machine, a small mill and a granite-stone melanger; since 1 August 2026 the manufactory has been located at Industriestrasse 1 in Inwil (canton of Lucerne).
- Site
- Inwil
- Processes
- Roasting of the cocoa beans, Cracking & separating of the cocoa beans (mill + airflow separation), Grinding & conching in the granite-stone melanger (approx. 72h), Moulding of chocolate (bars, coins, shapes), Custom moulds for customers (coins 8-15cm, bars), Quality inspection and manual sorting of the cocoa beans, Packaging and shipping management (incl. personalisation: stickers, belly bands, topper cards), Production of broken chocolate, drinking chocolate, spread and cocoa husk tea
- Materials
- Fine-flavour cocoa Nicaragua O'Payo (Criollo), Fine-flavour cocoa Colombia Seynekun, Fine-flavour cocoa Honduras Asopropib, Cocoa Dominican Republic (Öko Caribe), Cocoa butter, Raw cane sugar, Sugar (Switzerland), Whole-milk powder (Switzerland)
- Industries
- Corporate gifts, Clubs, Foundations, Weddings, Private customers (online shop), Gastronomy/cafés
- 01
Quality inspection and manual sorting of the cocoa beans
- 02
Roasting of the cocoa beans
- 03
Cracking & separating (mill + airflow separation of the husks)
- 04
Grinding & conching in the granite-stone melanger (approx. 72 h)
- 05
Moulding of chocolate (bars, coins, shapes)
- 06
Packaging and shipping management (incl. personalisation)
Ingredients & Processes
Fine-flavour cocoa Nicaragua O'Payo (Criollo)
Organic fine-flavour cocoa from Waslala for dark chocolates with 66% cocoa content, e.g. with cocoa nibs or cashews.
Fine-flavour cocoa Colombia Seynekun
Cocoa from the Sierra Nevada for intense dark chocolates with 70% cocoa content.
Fine-flavour cocoa Honduras Asopropib
Fine-flavour cocoa for dark chocolates with 75% cocoa content.
Cocoa Dominican Republic (Öko Caribe)
Cocoa from agroforestry cultivation for milk chocolates with 44% cocoa content, e.g. with hazelnuts.
Sugar / raw cane sugar
Swiss sugar or Brazilian raw cane sugar, preferably in organic quality.
Whole-milk powder (Switzerland)
Swiss whole-milk powder for creamy milk chocolates.
Natural additives
Hazelnuts, cashews, pistachios, Bourbon vanilla, freeze-dried raspberries, roasted coffee, sunflower lecithin.
Locations
Inwil
CHManufactory/production (since 01.08.2026, 1st floor) with pick-up box
- Part weight / size
- Bars 80 g, coins 40–145 g, blocks 32–38 g
- Lot size
- Small series; personalisation from 25 units
- Materials
- Fine-flavour cocoa Nicaragua, Colombia, Honduras, Dominican Republic
- Roasting machine (cocoa beans)
- Small mill for pre-cracking the cocoa beans
- Granite-stone melanger (grinding/conching)
Ebikon
CHFormer location: manufactory in an apartment ("chocolate room", 9 m²)
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Roasting of the cocoa beansHeat treatment | – | – | – | – | Cocoa |
| Cracking & separating of the cocoa beans (mill + airflow separation)Forming | – | – | – | – | Cocoa |
| Grinding & conching in the granite-stone melanger (approx. 72h)Engineering | – | – | – | – | Cocoa, Cocoa butter, Sugar, Milk powder, Coffee, Chili |
| Moulding of chocolate (bars, coins, shapes)Casting | – | – | – | – | Cocoa, Cocoa butter, Sugar, Milk powder |
| Custom moulds for customers (coins 8-15cm, bars)Casting | – | – | – | – | Cocoa |
| Quality inspection and manual sorting of the cocoa beansTesting | – | – | – | – | Cocoa |
| Packaging and shipping management (incl. personalisation: stickers, belly bands, topper cards)Assembly | – | – | 500g (small parcel shipping) | 25 units (personalisation) – 500+ units | Cocoa |
| Production of broken chocolate, drinking chocolate, spread and cocoa husk teaPlastics | – | – | – | – | Cocoa, Hazelnuts, Sugar, Milk powder |
| Team events / workshops (roasting cocoa, Xocolatl making, tasting)Engineering | – | – | – | – | Cocoa |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Roasting machine (cocoa beans) | – | – | – | – | Inwil (formerly Ebikon, apartment "chocolate room" 9 m²) |
| Granite-stone melanger (grinding/conching) | – | – | – | – | Inwil (formerly Ebikon) |
| Small mill for pre-cracking the cocoa beans | – | – | – | – | Inwil (formerly Ebikon) |
Additional services
Reference customers
History
- ca. 2022
Founded after a trip to South America; start of chocolate production in the "chocolate room" (9 m²) in the apartment in Ebikon
- 2023
Launch of website and online shop
- 2025
First time over one tonne of chocolate produced (approx. 300 kg/month); coverage in Luzerner Zeitung, zentralplus, Tele1 and Telezueri
- 2025-11
Search for a new location due to lack of space
- 2026-08-01
Relocation of the manufactory from Ebikon to Industriestrasse 1 in Inwil