La más alta calidad
normas

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.

Preciosa manteca de cacao

Una materia prima muy cara, que debe constituir una parte sustancial de la receta, especialmente para los chocolates blancos. La mayoría de los fabricantes de chocolates de menor precio compensan la manteca de cacao con materias primas más baratas, como la leche en polvo y el azúcar. Esta elección de método acaba provocando una pérdida de sabor. El chocolate tiene entonces un sabor más dulce y el glaseado (el mascarón de proa de un chocolate de alta calidad) es menos fino. Este enfoque está fuera de lugar para nosotros. Por eso, en los chocolates VIVANI siempre encontrará un alto porcentaje de la mejor manteca de cacao.

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.

Auténtica vainilla bourbon

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.