Normes de qualité les plus élevées

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.

Précieux beurre de cacao

Une matière première très chère, qui doit constituer une part importante de la recette, surtout pour les chocolats blancs. La plupart des fabricants de chocolats à bas prix compensent la présence du beurre de cacao par des matières premières moins chères, comme le lait en poudre et le sucre. Ce choix de méthode se traduit finalement par une perte de goût. Le chocolat a alors un goût plus sucré et le glaçage (la figure de proue d'un chocolat de qualité) est moins fin. Une telle approche est hors de question pour nous. C'est pourquoi vous trouverez toujours un pourcentage élevé du meilleur beurre de cacao dans les chocolats VIVANI.

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.

Véritable vanille 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.