Zotter Labooko Sao Tome 75% 89/100

This bar is made using cocoa beans from Sao Tome. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Opus 5 Cuvée 75% 89.5/100

This bar is made using a blend of cocoa beans from Tanzania, Brazil, Ghana, Guatemala and Belize. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Brazil 72% 89/100

This bar is made with cocoa beans from the Para region of northern Brazil. Once landed these beans are sent by train to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here. – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Uganda 70% 90/100

This bar is made with cocoa beans from the Mountains of the Moon collective, a collection of a 1000 small farmers on the slopes of the Rwenzori Mountains. On Uganda’s western border with the Democratic Republic of the Congo. Once landed these beans are sent by train to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here. – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Nicaragua Sail Shipped Cocoa 70% 92/100

This bar is made with cocoa beans from Nicaragua which have been transported by sail powered ships to Hamburg, Germany. Once landed these beans are sent by train to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here. – https://www.zotter.at/en/about-zotter/biography.html

Revisited: Zotter Labooko Dark Style Milk Chocolate 70/30% 91.5/100

This bar is made using 70% cocoa and 30% milk with a touch of vanilla . Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko 73% 2017 Vintage Dry Aged 90/100

This bar is made using a blend of cocoa beans from five different single origins, Brazil, Guatemala, Ecuador, Peru and the Congo. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Nicaragua Dark Milk 60% 94.5/100

This bar is made using cocoa beans from Nicaragua. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html 

Zotter Labooko Peru 100% 87/100

This bar is made using criollo and trinitario cocoa beans from the Oro Verde Cooperative based near Tarapoto in northern Peru. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

Zotter Labooko Belize Special 72% 92/100

 

This bar is made using a mix of trinitario and criollo cocoa beans from Toledo, Belize. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html