Sustainability is a fundamental requirement in our company.
laflor uses organically grown products as much as possible, and transport is by sea, sometimes even by sailing ship. laflor does not own any cars and delivers as much as possible using the local bicycle couriers. We use ingredients from farms that we feel connected to and that operate in the same or a similar way. Also, it is in our interest to integrate the by-products in the production of chocolate. Networking with producers and suppliers is part of the laflor sustainability concept; it is the foundation for the quality we strive for.
These conditions allow for long-term, trust-building collaborations that enable us to improve the quality of our chocolate products and to continuously improve our social commitment in the countries of origin. As cacao and its origins have impressive histories, it is clear to us that we do not purchase cacao anonymously on the market, but rather import it ourselves wherever possible.
From bean to bar in Zurich
laflor roasts the cacao beans according to their origin and according to proven recipes. The cacao nibs, as they are now called, find their way into the stone mélangeur. Along with ingredients such as sugar and cacao butter, both from organically certified sources, the chocolate is now made over a period of up to 72 hours. Our stone mélangeur combines the grinding and conching of the cacao mass. For our milk chocolate, we add powder made from certified organic Swiss milk. The heat generated by the friction allows the flavors to unfold. The sour and bitter flavors fade away, leaving the typical chocolate flavors in their place.
Now, depending on the variety, the chocolate ripens for up to one month. Then, the time for tempering has come. The chocolate is given its finishing touches to ensure that the way it melts, breaks and shines is perfect. It is only now that we mold the chocolate into bars and wrap them by hand.
We carry out all of the processing steps at the “Alte Conditorei Buchmann” in the Binz district of Zurich, except for the peeling of the cacao beans, which is currently done by the company Felchlin in Schwyz.
laflor cacao is brought to Europe on container ships.
The cacao from Colombia is even brought in on a sailing ship owned by Tres Hombres. We have overcome old ways of thinking and decided to bring the cacao from Colombia over the Atlantic to Europe in a carbon-neutral way.
laflor packaging is 100% part of a purposeful material cycle.
Our packaging consists of three different components, which are assembled into a whole in England. The innermost layer is made of a bioplastic. This is a sustainable and environmentally friendly alternative to conventional plastic packaging. The middle layer consists of a foil, so-called NatureFlex, which is made from sustainably sourced wood fibers.
This foil replaces the aluminum foil that was previously used. The outermost layer is a type of paper that is not made from wood, as is usually the case, but from agricultural waste. In each of the three components, renewable energy is used to power production – something that is particularly important to us as an environmentally conscious and sustainable company. laflor packaging is biodegradable. The chocolate is protected from light and air, which is the most important thing for the quality of chocolate.
laflor maintains direct contact with the individual farms in South America. The close exchange with the suppliers is the foundation of our work. Together, we develop and work on new products in order to constantly become better.
laflor currently sources cacao from 6 different localities. All our chocolate bars are single origin, which means that we only use the cacao from one locality per chocolate variety. laflor attaches great importance to the personal and close relationship with the farmers and the respective locations. This allows us to ensure that the quality of the cacao is unique and that the conditions on the farms meet our values and quality standards.
The laflor chocolate manufactory is organic certified. We purchase our cacao from small farmers. For some of them, it is difficult to obtain an organic certificate. We do however visit all farms on site and make sure that they cultivate and operate sustainably. The Fazenda Vera Cruz in Brazil is certified organic, the Hacienda Limon is currently in transition. We also set high standards for our other ingredients. So, of course, we use organic sugar, organic cacao butter and organic whole milk powder. We do not use any additives or preservatives at all.
laflor is part of the “Made in Zurich” initiative. The initiative focuses on exploring urban models of work and living, and looks for progressive approaches in the social, economic and structural perimeter of the city. The motto is “as local as possible and as global as necessary”. The production location of the city of Zurich is intended to be an inspiration and is committed to sustainability, innovation and excellence.
Read more about “Made in Zurich”
From 100% cocoa to white chocolate
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