Highest quality
standards

Premium cocoa

We use a high-quality premium organic Trinitario from the Dominican Republic and Panama. The Trinitatrio for our Demeter chocolates also comes from the Dominican Republic.

Precious cocoa butter

A very expensive raw material, which should make up a substantial part of the recipe, especially for white chocolates. Most manufacturers of lower priced chocolates compensate for cocoa butter with cheaper raw materials such as powdered milk and sugar. This choice of method ultimately results in a loss of taste. The chocolate then tastes sweeter and the glaze (the figurehead of a high-quality chocolate) is less fine. Such an approach is out of the question for us. That is why you will always find a high percentage of finest cocoa butter in VIVANI chocolates.

High-quality sugar / alternative sugar

Not all sugar is the same. There are now many natural and better alternatives to classic white sugar. At VIVANI, we mainly use high-quality organic raw cane sugar and in many products we also work with natural, unrefined coconut blossom sugar. These variants usually contain valuable minerals and antioxidants. Regionally sourced beet sugar from Germany is also used in some varieties.

Real bourbon vanilla

Also very expensive, but all the more great in flavour. The controversial flavouring "vanillin", on the other hand, should not appear in the list of ingredients. Vanillin is produced synthetically as a cheap substitute for real vanilla. It is purely an industrial product, not a naturally derived flavouring, and is suspected of being harmful to health.

No soy lecithin

Conventional soya lecithin is considered questionable as it is often obtained from genetically modified soya and is nevertheless permitted worldwide. It is a purely technical aid that is basically largely dispensable for chocolate production. At VIVANI, we deliberately do without it.