Chocolate

z o t t e r Schokoladen Manufaktur GmbH.

Bergl 56 8333 Riegersburg Austria
Phone: 0043 - (0)3152 - 55 54 Fax: 0043 - (0)3152 - 55 54 - 22
[email protected] www.zotter.at
Commercial register no.: Regional civil court ZRS Graz
VAT no.: ATU 53816900
Choco-Shop-Theatre & Edible Zoo
May - October: Mon to Sat from 9 am to 8 pm
November - April: Mon to Sat from 9 am to 7 pm
Closed on Sundays and public holidays.
Let us meet on Facebook!

chocol ates
M e lt i n g P o i n t
Caution: May contain traces of all types of ideas!

August 2013 July 2014

ANo
E
B t R
BA

z o t t e r chocolates are produced starting from the bean in

the bean-to-bar manufacture. z o t t e r chocolates have been
certified as ORGANIC and FAIR TRADE.
www.zotter.at

Your Order
DIVERSITY

All the ingredients for the chocolate come from ORGANIC

cultivation. The number of the organic board of control serves
as identifying information.
ORGANIC control number: AT - BIO 402

Choose from our entire range of over 365 varieties of chocolate to compose your own unique
and individual range. As well as our regular shipping unit of 10 bars per variety, we also offer
a smaller unit of 5 bars per variety especially suited for small retailers. Even if your shop is small,
you will still be able to score points for the diversity of your range.

The independent FAIR TRADE seal guarantees that these products comply with the international fair trade standards. With
the purchase of z o t t e r chocolates you make a contribution
to the improvement of the living and working conditions of the
small farmers and plantation workers of the producing countries as well as the promotion of environment protection.
www.fairtrade.net or www.fairtrade.org.uk

The whole assortment with all 365 chocolates and gift articles is listed in our
product folder.

Our Brazilian, Dominican and Congolese cocoa is certified

by the independent Swiss control institute IMO with regard to
certified organic cultivation and fair trade. IMO has acted as
a certifying body for manufacturers and products worldwide for more than 20 years now. The certifying programme is
based on guidelines such as ILO conventions, FLO fair trade
standards, SA8000 and IFOAM social criteria. www.imo.ch
Soy lecithin
z o t t e r uses lecithin exclusively from controlled organic cultivation. Organic soy
lecithin is guaranteed free from genetic engineering and protects the environment
because no rainforests are cleared for its cultivation.

FAST DELIVERY

Order directly from our factory to profit from a fast delivery.

FREE DELIVERY

We offer a low minimum order value for free delivery.

SEASONAL

We offer seasonal varieties as well as our standard range. By ordering spring flavours such as
Strawberry Yogurt Classic or Cherry Almond in spring and autumnal varieties in autumn
such as Chestnut in & out or Cinnamon Apple + Honey, you will always keep up with the
times. Your customers will be delighted by the seasonal treats on offer in your shop.

Storage Advice
We do not use any artificial stabilizers or preservatives. For this reason,
our goods are more temperature sensitive than other high-quality chocolate
products.
Ideally you should store z o t t e r chocolates in a cool and dry place where
the temperature is between 16C and 18C.
You should not put the chocolates into a fridge. This way they would lose their
substance because the humidity would let the sugar crystallise.
If the temperature is too high, though, it will result in the emission of cocoa
butter which will settle as a white film on the surface of the chocolate. The
loss of the cocoa butter will dry out the chocolate hence, the flavour of the
chocolate will suffer.
Design & environment
The entire z o t t e r product range is designed by our art director Andreas
H. Gratze.
www.a-h-g.at
We use certified paper without glossy coating and environmentally friendly
colours for the packaging.

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Chocolate highlights & novelties

Contents
Chocolate Info + Storage Advice
Zotter Chocolates
Melting Point
Hand-scooped Chocolates
Cocoa Map
Labooko
Lactose-free + Vegan
Mitzi Blue
Miniatures
Nutting Hills
Drinking Chocolate
Zotters Journey Around the World
Basic Couverture
Nibs
Light Bulbs
Nashis
Lollytop Lollipops
Nougsus Nougat
Balleros
Kaffee Mi(s)Chung
Presents
Christmas & Easter

02
04
10
12
22
24
32
34
40
41
42
46
52
54
55
56
57
58
60
62
64
66

Your Order

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The whole assortment

with all 365 chocolates and gift articles is listed in our product folder.

WE ARE ZOTTER
Michi, Ulrike, Julia, little Valerie and Sepp.

z o t t e r C h o c o l at e s

for a taste of diversity, quality, creativity and sustainability.

diversity
The 365 different varieties crafted in our artisan chocolate factory in Riegersburg (Styria, Austria) run the gamut from the zany to
the traditional. While our more unusual creations such as Hokkaido Lime, Sacramental
Wine & Frankincense, Stone Pine Liqueur
and Brazil Nut appeal to adventurous palates,
flavours such as Blossom Marzipan on Coffee
Noisette or Balsamic Orange are as subtle
as they are pleasing to the taste buds.
Diversity is fascinating, nature itself is
nothing if not diverse, and we celebrate its diversity by creating chocolates that revolutionise human taste.
Even the cocoa bean, the raw material chocolates are made of, comes in a variety of flavours
experts estimate that there are around 600
different flavour components. We add various
other ingredients to prove that chocolate can

Quality
International chocolate tests rate Zotter among the best chocolate makers in
the world. We came second only to Domori
in the bean-to-bar manufacturer category.
We have been the only one among the top
brands to champion organic cultivation and
fair-trade practices, and are tester Georg
Bernardinis firm favourite among 2,700 products from 38 countries and 271 companies.
Our family-run business now employs a
team of 140 committed and enthusiastic
men and women who work hard at making
chocolate dreams come true. Chocolate is our
passion and all our processes are focussed on
the product. Thats why we never compromise
on quality to save money, but source our raw
materials from ambitious suppliers such as the
expert of berries Biofux and the bread distiller
Farthofer, whose products are reliably excellent.

be infinitely versatile and diverse. We have

been exploring the world of chocolate and
expanding the horizon of taste with our singular creations since 1992. Today our handcrafted chocolates have a devoted cult following,
and every year we launch new flavours to add a
bit of zest and zing to chocolife.

The proof of the pudding is in the eating:

I cant wait to find out what my ideas
taste like!

Reference:
Georg Bernardini: Der Schokoladentester. Die besten Schokoladen und Pralinen der Welt.
Was dahinter steckt und worauf wir gerne verzichten. 730 pages

Our small makeshift workshop built in my parents cowshed many years ago has grown into
a centre of excellence for chocolate production. Our chocolates are hand-made from
bean to bar, providing us with our own inhouse research lab and enabling us to develop
new varieties starting with the choice of bean:
regional cocoa specialties, chocolates with high
fruit content, raw chocolates, sugar-free milk
chocolate, lactose-free and vegan bars, coffee
chocolates and many more. Our handcrafted
chocolates are simply unique, distinctive and
totally Zotter.

Sustainability
Zotter is one of the most sustainable companies in Austria.
All our products are made from organic and
fair-trade ingredients because we care about
what happens to local communities and to the
environment. Our commitment to sustainability is neither greenwashing nor niche market
targeting, but rather a deeply held conviction.
We believe that an eco-social market economy
is possible and preferable to the crisis-ridden
profit economy that is willing to jettison ethics,
moral integrity, responsibility and the future of
our planet out of love for numbers.

Hand-scooped: applying the first layer of

chocolate. Ingenious fillings will be added
layer by layer.

Organic cultivation and fair-trade practices are

no-brainers for us. Cocoa farmers in the poorer countries in the south are our most important suppliers of raw materials. Of course
we treat them as our equals and pay fair prices
far above world market prices for quality products not out of the goodness of our hearts,
but because its what they deserve. We like to
create a bond by visiting our cocoa farmers or
inviting them to our factory.
We have worked hard at greening our factory as well. We believe in self-sufficiency. We
grow food for our employees in our organic gardens, source our drinking water from our own
spring, use a photovoltaic system to generate
solar energy and buy clean electricity to cover
our residual demand. We also operate our own
steam turbine, use electric cars for our vehicle fleet and bioplastics derived from renewable
biomass sources, to name just a few examples.

Creativity
Creativity is an infinite resource and the engine
that drives our company. Chocolate is an exciting food for thought and we are always eager
to experiment with new ingredients and production methods. We are forever trying to rethink chocolate. But our chocolates would not
be as special as they are without their wonderful wrappers, which my artist friend Andreas
H. Gratze aka AHG has been creating for us
for 20 years, elevating packaging to an art
form. We have known each other since we were
18 years old, but Andreass drawings still have
the power to surprise me.
Economic thinking, too, can be driven by a
desire to be creative and make things new, as
economists at Harvard University, one of the
most prestigious institutions in the world, are
well aware. Zotter is the first Austrian company to be included in the Harvard Business
School curriculum. Their case study is entitled
Zotter Living by Chocolate.

Julia and I work together to create our Hand-scooped chocolates.

Tasting my daughters creations for the first time is always an exciting experience for me.

The Next Generation

This season, a new creative spirit is at work
in our chocolate universe. Our daughter Julia Zotter is celebrating her debut by launching 4 of her own creations: handcrafted
Balsamic Orange and Hokkaido Lime
as well as Banana, Coffee and Pom-poms
and R.I.P Rice in Paradise from the Mitzi
Blue series. 25-year-old
Julia graduated from the
University of Natural Resources and Life Sciences
(BOKU) in Vienna with a degree in Food
Sciences and Biotechnology and finished the
Grand Diplme Cuisine and Pastry Qualification at the prestigious Cordon Bleu academy
in Paris as one of the best students in her class.
She will be managing the Zotter Choco Shop
Theatre in Shanghai. Although we have had
to delay the opening of our huge new flagship
store spanning an area of 2,000 square metres
(approx. 21,500 square feet), construction is
now in progress and the opening is scheduled
for December 2013. All 365 varieties of Zotter chocolates available in our current range
will be produced in Austria and shipped to
Shanghai.

Showtime
for Julia:
shaking it up
with our Drinking Chocolates
in the Choco
Shop
Theatre.

Chinese consumers want products made in

Europe. Even the packaging has to be original.
All we are going to do is stick a Chinese label
on the back.
China will provide a space for Julia in which to
stage her independence: this is how we create
global playgrounds for our children to reap the benefits of their
awareness of cultural trends and
lifestyle choices. Our 24-yearold son Michael is no less passionate about the chocolate business than his sister. Like her, he studied Food
Sciences and Biotechnology in Vienna and is
now starting a second degree in Economics
and Media. So the future is looking bright:
we know that our children are well equipped
and eager to take over the companys management one day.
Michi has already contributed his own creation Typically Austria Grey Poppy with
Walnuts and Cinnamon, while Home-made
Vermouth is based on a secret recipe provided by my wife Ulrike: family history written
in chocolate. Only our youngest, 7-year-old
Valerie, prefers sampling our chocolates to the
challenge of inventing her own.

Transparency &
Experience

Michi is a born manager - hes got

Ulrikes genes to thank for that.

All visitors are welcome in our artisan factory. Take a tour of our transparent workshop
to watch us at work and experience the entire manufacturing process live and at first
hand in the Choco Shop Theatre. We enjoy
making chocolate in close and transparent
cooperation with our customers. The Choco

Shop Theatre is a popular day-trip destination and a well-known local attraction.

And while you are here, dont forget to visit our
Edible Zoo. Part of our chocolate tasting expedition, the Edible Zoo also makes a political
statement about the future of our food and
the urgent need for a more sustainable approach to agriculture.
Everything we serve to our guests is grown and
cultivated on our own organic farm food and
drink sourced from our fields and gardens, to
be enjoyed in natural surroundings.

Why not come for a visit and see for yourself

what makes Zotter so special!
Or why not accompany Gregor Siebck
on his trip around the world with Zotter.
The independent economist and ecologist is
planning to spend a year travelling to visit our
suppliers and report on his experiences.
Go to page 46 to read more about this unique
project.

Virtual virtuoso: Michi develops ideas for the digital age and harnesses the power of
new media.

Read more...
The biography of the maverick.

Josef Zotter: Kopfstand mit frischen Fischen.

Mein Weg aus der Krise., 288 pages. (In German)
Provoking and inspiring!
Written as dialogue with the journalists
Wolfgang Wildner and Wolfgang Schober.
The e-book is available at Amazon and iBookstore
and the print version at Zotter.
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Mel
T

his season, its all about melting and

fusion. Weve been developing a new
process to be introduced following conching, the final phase of chocolate production,
in order to go one step further in refining our
chocolaty texture. Fruits and spices become one
with chocolate a new taste sensation with our
new fruity Labookos and spicy chocolate drinks.
And this also extends to our hand-crafted chocolates with regard to this years selection on
offer. The fillings glide creamily and delicately
- just melting on the palate. Finely-structured
ganache and mousse dissolve in the mouth and
are often combined with home-made nougat,
melting to release an abundance of flavour.
Whichever the ingredients we put together, our
taste is always fluid and harmonious - and with
ingenious melting properties.

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ting
point

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Hand-scooped Chocolates
70 g bar
Available in more than 90 varieties
Shelf life: 5 months from production date

Filled chocolate
wonders
Thanks to the wonderful compositions of
taste and their unique design the Handscooped Chocolates have turned into a
cult. Seductive individual layers are piled
up, coated with homemade chocolate
couverture that harmonizes with the
filling, and merged into an impressive
experience of taste. Using a special procedure at our factory we manufacture nut
and fruit couvertures which surprise with
powerful taste and colour.

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Wicked Pineapple
Extremely delicious! Convinces everyone who tries it though not many dare. Because Josef Zotter uncovers the
taste relations between the sunny, exotic pineapple and the earthy, aromatic celery. A layer of pineapple ganache
and a thin layer of celery truffle covered with milk chocolate. This chocolate is truly an insider tip!!!
Aniseed on Muscovado Nougat
Aniseed immediately reveals the aniseed-intoxicated memories of liqueurice, France and Ouzo holiday drinks.
Aniseed shines in the lead role, but it wouldnt be an indulgence if a white chocolate ganache and muscovado
nougat wouldnt melt into the aniseed timbres of this milk chocolate.
Miraculous Chokeberry
A white chocolate ganache soaked in chokeberry juice, with chokeberry jelly slumbering at the centre, bordered by a wafer-thin crispy layer of white chocolate. Milk chocolate magic with miracle sparks. Even the Native
Americans have known about the healing qualities of chokeberries. The innovative farmers from Biofux now cultivate them here, in the Styrian volcanic region.
Balsamic Orange
Fantastique! The debut of Julia Zotter and an homage to her time in Paris at the famous French culinary academy
Le Cordon Bleu. Mademoiselle Julia tames balsamic vinegar, juggles with oranges and lets their juice flow into a
milk chocolate ganache that melts in the mouth. A fruity-chocolaty milk chocolate with sinful texture.
Berry Emulsion in White
Berry cravings: Blueberries, raspberries and red currants melt together to an explosive fruit ganache, in which
candied cranberries swirl around. This extremely fruity filling shines through the white chocolate coating.
Blossom Marzipan on Coffee Noisette
The jasmine flowers practically blossom at the palate. A phenomenal taste, which delicately springs from the marzipan, in which hibiscus flowers slumber as well and appear in bold purple. A flowing composition that highlights
its melting sensation with muscovado nougat with a hint of coffee. Coated with a Mountain Milk Chocolate with
a cocoa content of 40%.
Caipirinha
Party mood do Brazil served as a chocolate cocktail. The strong Cachaa (sugar cane liqueur) flows into a chocolate ganache, below which a slightly sour yet fresh lime ganache vibrates to release the Caipirinha flavour. The
Mountain Milk Chocolate with a kick, for all party animals & football gods & Latin lovers.
Real Bacon Spectacle
Caramel nougat with caramelised bacon from our ethical animal husbandry on an almond nougat, as well as a
chocolate ganache with brown bread schnapps, which Josef Farthofer distils from old organic brown bread. A
rustically sumptuous flavour cosmos in fine dark chocolate.

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Egg Liqueur with Congo Vanilla

The white chocolate and almond nougat ganache is buzzing with egg liqueur. Nobly refined with real vanilla
from the Congo, which is the second most expensive spice in the world after saffron, because the orchid blossom
is pollinated by hand. Wrapped in a dark milk chocolate with a cocoa content of 50%.
Gentian in Black
Folklore treat: gentian is deeply rooted in the Alpine culture. In the roots, not in the blossoms, dwells its virtue, and
traditionally, gentian schnapps is made from them. Powerful, aromatic and bitter, the spirit mixes into a dark
chocolate ganache. Fitting for the forces of nature is the bitter chocolate coating with a cocoa content of 80%.
Only for tough men and even tougher women.
Nut Delight
The crescendo of nut aromas. Finely ground and roasted hazelnuts, stirred in dark chocolate, mixed with roughly
chopped almonds and refined with cinnamon, dive into a breath-taking dark milk chocolate with an astonishing
cocoa content of 60% that melts in the mouth.
Hokkaido Lime
A fine dark chocolate filled with a layer of home-made sesame nougat, as well as a fancy ganache composed of
caramelised hokkaido pumpkin, Grner Veltliner wine, white chocolate and apricot chocolate on a lime ganache. Created by Julia Zotter, who follows her fathers footsteps and has a passion for the Asiatic. The Hokkaido
is deeply Japanese and originates from Japans second largest island, named Hokkaido.
Cardamom + Macadamia
From the Asian treasure chest of spices emerges the cardamom into a delicate milk chocolate ganache, bedded
on an exquisitely melting macadamia nut nougat and covered with home-made coffee coating. Magical taste, that
whisks you away into far-away countries, if only for a few moments.
Buttered Bread with Apricots
Dissolves in the mouth! Wow. A tenderly melting, buttery ganache spiked with white bread schnapps, which Josef
Farthofer distils from old organic white bread. Ingenious upcycling that tastes great and dissolves into apricot
couverture-fruit-mousse. An extremely smooth milk chocolate!
Sacramental Wine and Frankincense
Praise the Lord! With a melt-in-your-mouth filling of white chocolate and redcurrant couverture infused with red
wine on white frankincense ganache, and coated in milk chocolate with 40% of cocoa, this flavour is the answer
to a gourmets prayers. Concocted during a meeting with Father Toni Faber, the popular priest at St. Stephens
Cathedral in Vienna.
All profits will be donated to the renovation of
the chapel directly opposite of our manufactory.
Namaste India
Best of India: ginger, cardamom, chilli and coriander unfold their mysticism in this dark, Indian cocoa chocolate
ganache, which is fired up with sugarcane liqueur. Zest for life and a melting sensation la Bollywood are evoked
by the coconut nougat layer and the sweet caramel chocolate coating. India sweet and spicy.
PS. Namaste means Good day in Hindi, taking a bow with hands folded in front of the heart chakra goes
along with it.
Namaste Kakao The film about Josef Zotters visit to the cocoa gardens in Kerala, India is being shown in the
cinema of the Choco Shop Theatre.

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Every time you enjoy a chocolate bar, a child

on the other side of the world stops starving.
For each bar of Yummy! Meals for Schools
chocolate sold, a Burmese refugee child will
receive a school meal.
Available Till the End of 2013

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Rice and Soya Shanghai lactose-free + vegan

Excitingly different: this soy chocolate with a cocoa content of 40% can easily play in the upper league of milk
chocolates and surprises with a creamy filling of orange mousse in a rice milk ganache. The lactose-free and
vegan chocolate avant-garde opens up new taste horizons. To be continued
Sauvignon with Paprika and Pineapple
The Styrian white wine classic, Sauvignon Blanc, in a white chocolate ganache. But it wouldnt be Zotter if he
wouldnt add stinging nettles from the garden and strengthen the widely-cited exotic and peppery notes of the
Sauvignon with a pepper-pineapple ganache made with soused, fruity pepper, honey and chilli. A milk chocolate that will not only knock wine connoisseurs off their feet.
Typically Austria
Pulls out all the stops with the marvellous Austrian pastry tradition. Cinnamon, that slumbers as a thin layer within
the chocolate and encases the caramelised grey poppy seeds, explodes at the palate. Homemade walnut nougat
dissolves melting, while the grey poppy seed flavour emerges. Austrian art in milk chocolate with a cocoa content
of 50%.
Upcycling with Flavour Bombs
Explosive innovation: a milk chocolate ganache with brown bread schnapps, which Josef Farthofer distils from
old organic brown bread. The bread is re-used instead of thrown away and thus receives new value. Recycling
and upgrading in one results in aesthetic upcycling. Raspberry chocolate, coffee-cardamom chocolate, almond
nougat and pumpkin seed nougat cut into small cubes explode as flavour bombs at various locations within this
dark milk chocolate with a cocoa content of 60%.
Home-made Vermouth
Ulrike Zotters favourite drink, which she has been making according to a secret recipe for years. Wormwood from
Zotters zoo, oranges, cinnamon and cloves are in it, that much we can tell you. This truly amazing vermouth
flows with honey and a bit of hazelnut nougat into a milk chocolate ganache. Covered with dark chocolate.
Only available as long as our vermouth lasts.
Swiss Stone Pine Schnapps and Brazil Nut
Swiss stone pine schnapps the alpinist from Austria is made from the cones of Swiss stone pine trees, which
only grow in the high mountains at 1500 metres or higher. The ethereal spirit flows into a honey-chocolate ganache. Combined with home-made Brazil nut nougat from the depths of the rainforest in Brazil. Mountain and
valley blend together in this fine dark chocolate with a cocoa content of 70%.
Yummy! Meals for Schools
The Thai Sacher cake: mango coconut with sesame. The most popular sweet dish in Thailand consists of boiled
rice with mango, coconut milk and roasted sesame. We sought inspiration in this tradition and hence combined
a fruity layer of mango with a shot of lemon as well as a layer of sesame nougat which is covered with coconut
milk chocolate in the end.

DISINTERRED FROM THE CEMETERY OF IDEAS

Sometimes we bring back retro varieties but only for a short time. Its a delight for real Zotter lovers and
a pleasure for everybody else!
There is a real Cemetery of Ideas:
We have erected tombstones for extinct chocolate varieties and ideas in the Edible Zoo.

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NEW AUTUMN FLAVOURS UNTIL END OF 2013

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NEW SPRING FLAVOURS FROM SPRING 2014

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Cocoa Map
Where our cocoa grows

Dominican Republic

Belize

Nicaragua

Peru
Panama

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Ecuador

Bolivia

All organic + FAIR Trade

Papua New Guinea

India

Ghana

Congo

Brazil

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Ghana 75%
Conching time: 20 hrs.
Black Magic Cocoa from Ghana,
a country that is centered arround
cocoa. 400 peasant farmers have
teamed up in the ABOCFA cooperative to cultivate fair-trade, organic
cocoa, which we have turned into
this dark chocolate with 75% cocoa
content. You are able to notice the
terroir, the regional character and
the origin of the cocoa.

2 x 35 gr bars
Available in more than 50 varieties
Shelf life: 14 months from production date

PURE CHOCOLUST!
Our Labooko varieties took the competition by storm and
scored top ranks at an international chocolate testing
event. Crowned the runner-up in the bean-to-bar category, we present our regional cocoa rarities, tastilicious
fruit chocolates and exclusive chocolate highlights, all
of which are manufactured in-house from bean to bar.
Bean to Bar is considered the supreme art of chocolate making. We invest a lot of love and attention to detail
into roasting, grinding, milling and conching to create
individually processed, innovative chocolate varieties to
delight your taste buds.
Discover the diversity of chocolate!

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A pure and clean taste! Chocolate sourced from origin!

70% Milk Chocolate dark style without sugar

An exciting tale! A chocolate that dares not to be sweet. It is very close
to the very first chocolate, since the Mayans and the Aztecs didnt sweeten their chocolate either.
A pure cocoa flavour. With 70% of cocoa, this milk chocolate is in the
same league as high-level dark chocolates and it is completely free of
sugar adornments. A lot of cocoa, a lot of milk from the mountain farms
of Tyrol and no sugar other than the lactose in the milk. Extremely fine
cocoa butter and real vanilla melt across your palate.
Belize 72% Special
Conching time: 18 hrs.
This is the most expensive cocoa in our product range. Pure cocoa
luxury from the wonderfully Caribbean Belize in Central America, in
form of a dark chocolate beauty with 72% cocoa content, whose charm
and ability to melt in the mouth cause delight. The taste grows at the
Toledo Cocoa Growers.
India 62%
Conching time: 16 hrs.
In between all the spices and call centres, we discovered an amazing cocoa because Indian cocoa is something
completely new. The cocoa comes from Kerala in southwest India. From the bean onwards the Kerala cocoa receives a special treatment. The roasting, grinding, milling and conching are all specifically tailored to this type of
cocoa. Enjoy the spirit of India within this chocolate!
Coconut lactose-free + vegan
The fruit bar with a Caribbean spirit. Josef Zotters unbridled creativity has created a new genre of chocolate.
Chocolate bars with high fruit content that are made out of the fruit itself. Desiccated coconut and rice powder are
milled and conched instead of milk together with pure cocoa butter from the Dominican Republic. It is so fine that
you will detect no fibres, only the taste of real coconut on your palate. Refreshed with a hint of lemon. Savour
this refined coconut bar with its exotic flavour that is also lactose-free and vegan.
Blueberry
A blueberry wonder with fantastic colour and a fabulously authentic fruity flavour. There are a lot of blueberries in this high-fruit bar. The bar is alive with purple colour and overflowing with natural blueberry flavour. It is
subtly sweet so that the fruit flavour isnt overpowered by sugar and theres a fresh zest of lemon included as well.
Through a special process, the texture of the chocolate is greatly refined and brought to the perfect melting point.
Passion Fruit
Forever summer or at least in your mouth! The passion fruit will make the temperature rise. Its fruitiness, sweetness and sour freshness will raise your spirits. The wonderful fruity flavour is entirely natural and comes from a
high proportion of fruit.
Morello Cherry
Morello cherries transformed into chocolate. A bright red cherry bar with an extremely high fruit content is
surprising in its entirely natural and intense morello cherry flavour. Josef Zotter tinkered for very long inside
his bean-to-bar factory to be able to put this particular fruit into his chocolate. A special process ensures that the
texture of the chocolate is refined so that it feels like the morello cherries are melting in your mouth. Amazing!
With the subtle sweetness of raw cane sugar and a sour and fresh hint of lemon.
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ConTEST!
The comparison: 2 different chocolates
and a secret.
Discover the world of chocolate!

Ghana 75% & Papua New Guinea 75% lactose-free + vegan

Contest: 2 dark chocolates with classic 75% cocoa content in comparison.
Taste the origin of the cocoa.
Ghana 75%: Black Magic Cocoa from a classic cocoa country with strong character.
Papua New Guinea 75%: Cocoa from Papua New Guinea has scarcity value and is as diverse as the country itself.
Peru 70% & Brazil 70% lactose-free + vegan
Contest: 2 dark top-notch chocolates with 70% cocoa content in comparison.
Pure Criollo and perfect fermentation shape the taste!
Peru 70%: The perfect variety: pure Criollo, the finest, rarest, most expensive and most aromatic cocoa in the world
from Peru.
Brazil 70%: The perfect refinement: cocoa from the rainforest paradise. Brilliantly processed by the cocoa farmers
Vronski and Laercio Rodriguez Mota. Both are masters of fermentation, the blossoming of the cocoa aroma.
Peru Criollo 70% Conching time: 16 hrs. vs. 20 hrs. lactose-free + vegan
Contest: conching time in comparison the connoisseur experiment.
Have you ever heard of the magic words of chocolate production: Criollo and conching? Here you can let the
words melt in your mouth! Amarru is pure Criollo. This excellent cocoa is a real rarity. With a double-Amarru
we invite you to conduct a connoisseur experiment: the same type of cocoa, the same recipe, different conching
time either 16 hrs. or 20 hrs.
Loma los Pinos 62% & India 62% lactose-free + vegan
Contest: 2 sweet, dark chocolates with 62% cocoa content in comparison.
As different as their origin.
Loma los Pinos 62%: Hand-selected cocoa from Yacao in the Dominican Republic. A dark chocolate with a lot of
sweetness, just the way Latin Americans love it.
India 62%: Kerala cocoa from the southwest of India. Dark and sweet enjoy the Indian spirit of this chocolate!
Ecuador 50% & Nicaragua 50%
Contest: 2 milk chocolates with 50% cocoa content in comparison.
You will be surprised at how different milk chocolate can taste.
Ecuador 50%: All of Ecuador appreciates the flowery character of the traditional Cocao Nacional.
Nicaragua 50%: The cocoa from Uncrisproca convinces with the complexity of its cuvee. According to the international chocolate taster, this is the best milk chocolate in the world!

29

Mint 70% & Mint 40%

Contest: 2 x mint one milk chocolate and one dark chocolate.
Mint 70%: The classic with a clear, refreshing menthol aroma: in a dark chocolate with a cocoa content of 70%
flows pure peppermint oil.
Mint 40%: The Variety: chocolate mint leaves rain down on this milk chocolate with 40% cocoa content. Interesting
mint flavour with subtle chocolaty remarks.
Rice dark & white lactose-free + vegan
Contest: The latest lactose-free and vegan rice creations open up new taste dimensions.
Rice dark: The counterpart to milk chocolate with racy 50% cocoa content and a subtle sweetness that melts in the
mouth. Based on rice powder.
Rice white: The counterpart to white chocolate creates a stunning melting sensation due to a special process. With
sun flower lecithin.
Soy dark & white lactose-free + vegan
Contest: Two lactose-free and vegan soy creations for all those who refrain from milk products.
Soy dark: Just like milk chocolate. Instead of milk, we use organic soy. Great chocolate taste with 40% cocoa content, raw cane sugar sweetness and cocoa butter that makes the chocolate melt in the mouth.
Soy white: a white chocolate without milk but with organic soy. A great melting sensation, characteristic yet not
excessive sweetness and real bourbon vanilla.

30

31

Lactose-free + vegan

The trend
Lactose-free a nd vega n chocolates a re
always in high demand. More and more
people a re ceasing to consume a nima l
products and are following a vegan diet.
Added to this, 10% of Northern Europeans
are lactose-intolerant and worldwide this
figure stands at 70%. Therefore intolerance
is not the exception, but rather the rule.
Lactose-intolerance is not an allergy which
manifests itself as a defence reaction of the
immune system, but rather where the body is
no longer able to divide and digest lactose by
means of the enzyme lactase. This inability is
not a deficit but rather the consequence of the
natural development which does not require
that human beings have to keep drinking
milk past infancy. To be able to drink milk in
adulthood is a special ability which Northern

32

Europeans and North Americans have developed, probably also due to the particularly
favourable climatic conditions and technical
developments, which have enabled them to
always have milk available. Because the majority of those who settled in North America
were of European origin, the percentage of
the population affected by lactose-intolerance
stands at 10% too, significantly lower than
the global average.
That more and more people today are lactose intolerant is not a new phenomenon but
certainly due to new diagnostics. A simple
standard test is used to diagnose symptoms,
which has naturally led to an increase in the
proportion of people affected. Lactose-intolerance may not affect a majority in Western
countries, but it is perfectly normal.

New marking
We have introduced a new symbol for all
lactose-free and vegan chocolates on the
front of our packaging to make it easier
and faster for our customers to choose and
to gain an overview, rather than having to
read through the list of ingredients.
Zotter offers a wide selection of lactose-free
and vegan chocolates. In this season alone we
have developed a number of new lactose-free
and vegan products: Labooko White Rice
and Dark R ice, Labooko Coconut, Mitzi
Blue R.i.P. Rice in Paradise and the handcrafted rice and soya variety Shanghai.
Our entire ra nge includes a round 40
lactose-free and vegan products. We have
specifically converted many chocolates to a
vegetable oil base such as the hand-crafted
Marc de Champagne, the hand-crafted Chilli
Birds Eye, the BASiC hazelnut nougat couverture, the hazelnut balleros, the Green
Tea+Sesame Drinking Chocolate and many
more.

Additiona lly, a ll of our dark, unf illed

chocolates do not contain no milk or any
other animal products anyway. Therefore
they are also lactose-free and vegan. Have
a look at our Labooko range and our BASiC
couvertures.

Our research and development

Student Birgit Schellenbacher is conducting
research with us into lactose-free and vegan
chocolate. She has successfully created some
amazing test ranges which are now in the
process of being brought to market.
With regard to lactose-free and vegan
chocolate, we can count on our own innovations in the future to open up new taste
dimensions. We continue to research but
we have acknowledged the trend, and stepby-step we will be expanding our range of
lactose-free and vegan highlights.

33

Cheeky, wild and round

Mitzi Blue is in touch with
the latest trends

Snazzy titles, cool Zotter design and the trendy

Mitzi mix a small Mini Mitzi dips into every Mitzi.
The round chocolate with a surprise effect, imaginative breaking patterns and an environmentally
friendly packaging of CO 2 -neutral cardboard and
organic plastic which is 100% biodegradable.
65 g disc
Available in 30 varieties
Shelf life: 14 months from production date

front side

34

back side

Rock n Roses
Milky white & raspberry with rose blooms
The ladykiller: white chocolate and milk chocolate mixed into one chocolate and a mind-blowing raspberry
flirt, with the mini disc that has turned pink from all the fruit and which tastes absolutely delicious! Decorated
with fragrant rose petals all around.

35

Banana, Coffee & Pom-poms

Coffee & banana with pom-pom mushrooms
Freak out: A sweet coffee pusher from home-roasted Mexican and Columbian
coffee beans. With an explosively fruity banana slice at the centre and strips
of pom-pom mushrooms, which are an Asian healing remedy and are also
pretty hip in haute cuisine. Created by Julia Zotter.
Chill out
Coffee & guarana with caramelised peanuts
The vibes of white chocolate with guarana mix with the groove of dark chocolate,
which is spiked with coffee. Caramelised and salted peanuts chill out all around.

36

R.I.P. Rice in Paradise lactose-free + vegan

Rice white & dark with physalis
Brand new & eternally delicious: Rice milk as a white chocolate disc and as a
dark mini with a cocoa content of 50%. Spotted with orange dots of chipper
dried physalis. Lactose-free and vegan, Asian style.
Dark Secrets lactose-free + vegan
Dark 70% & Dark 80%
The best-of-mix from Latin American cocoa beans. A dark chocolate with a
cocoa content of 70% and a smooth, noble groove. The Mini Mitzi ups the ante
even further, with an excellent 80% of cocoa enjoyment.

37

38

365 VARIETIES OF
CHOCOLATE
Another day, another chocolate
thats Zotter for you!

39

Miniature

Hand-scooped mini chocolates, individually packaged.

20 g bar
Available in 7 varieties
Shelf life: 5 months from production date

Miniature the most popular Hand-scooped Chocolates are now available as 20 g

miniature versions, individually packed as a snack for immediate nibbling.
Including dispenser box with 25 bars per variety.
Box size: W x H x D: 12 x 7 x 16 cm
Available in the varieties:
White Chocolate with Brittle
Zotter Espresso so dark
Raspberry & Coconut
NougatVariation
Amaretto Marzipan
Wild Berries with Vanilla
ButterCaramel

Perfect Store

Miniature Mix
All varieties in one box: Amaretto Marzipan, ButterCaramel, Raspberry & Coconut,
NougatVariation, Wild Berries with Vanilla, White Chocolate with Brittle and Zotter
Espresso so dark. Open the box, set it up and ready!
10 bars per variety = 70 bars in total
Dispenser box size: W x H x D: 24.5 x 7.5 x 29.5 cm
40

25 g bar
Available in 1 variety
Shelf life: 8 months from production date

The energy booster! Mountains of nuts in chocolate. Whole hazelnuts

on home-made almond nougat. The caffeine containing guarana in the
almond nougat and the home-made coffee chocolate coating provide
the energy boost. Refined with a pinch of salt, which leaves an excitingly
salty finish after the sweetness.

Counter Products
Including dispenser box with 25 bars. Open box, set it up ready!
Box size: W x H x D: 13.5 x 9 x 19.5 cm

41

The big bang of the chocolate culture

IT ALL STARTED WITH Drinking Chocolate AND NOW Drinking Chocolate IS THE LATEST NEW TREND!
42

Drinking Chocolate
110 g packages at 5 bars per 22 g
Available in 19 varieties
Shelf life: 14 months from production date

stirred

Hip or classic?
Enjoy your Drinking Chocolate
as it suits you best - whether
shaken or stirred, its always
an experience!

Enjoy your Drinking Chocolate as it

suits you best - whether shaken or
stirred, its always an experience!

or shaken

Trendy and hip: The quick option

for the fun-loving generation.

Fancy a Choctail?
Pick and mix from our 19 varieties of Drinking Chocolate to create your favourite chocolate cocktail!
43

5x

5x

44

ACCESSORIES AND GIFT SETS

Hot Turmeric
Yellow & Asian: Turmeric, the yellow ginger from South Asia, relies on spice and its
golden colour, which Josef Zotter couples with exotic coconut chocolate, heats up with
chilli and embroiders with cloves. Dissolved in milk, this Drinking Chocolate turns
turmeric yellow.
Cardamom
In this Drinking Chocolate, which mixes milk chocolate and sweet coffee chocolate
coating, the cardamom releases its fine interplay of fragrances with citrusy remarks.
Hand-roasted coffee with cardamom tastes phenomenal. In Arabian countries, people
have long since spiced up their coffees with cardamom the Drinking Chocolate for
Arabian nights, only the dazzling star-studded sky you have to imagine for yourself.
Drinking Chocolate VARIETY
Variety Classic
Timeless drinking pleasure: Bitter Classic, Rich Almond, Caff Latte, Nut Nougat
and White Vanilla.
Five different varieties.
One bar per variety.
Variety POPular
On target for flavour: Hot Turmeric, Cashew Caramel, Chilli Birds Eye, India
Masala and Cardamom.
Five different varieties.
One bar per variety.

Drinking Chocolate is also available in 22 g bulk packs!

Minimum order quantity: 30 pieces per variety

ARE AVAILABLE IN OUR PRODUCT Folder.

45

Zotters Aroundthe-World journey

ransparency and traceability are important issues. Zotters round the world
journey makes traceability the foundation of a unique story that is as extraordinary as
the chocolate itself. Independent business and
environmental scientist, Gregor Siebck, is currently undertaking a year travelling to visit our
suppliers and reporting their experiences and
impressions first hand. Gregor has already travelled half-way around the world on foot. He
crossed Latin America and travelled the Royal
Inca Road through Peru and Ecuador. He has
also travelled on foot through California, Japan and New Zealand. In total, he has already
walked between 25,000 and 30,000 kilometres.
On this trip, he will be travelling by both conventional and unconventional means of transport: on foot, by bike, by train, by boat, by plane and, where possible, by flying carpet!

How did the project come about?

Gregor Siebck says, In summer 2008, I was
on my way from Vienna to Mont Blanc and my
route took me past the Zotter chocolate factory.
My friend and I knocked on the door and Sepp
Zotter showed us around the factory. When we
left, he gave us a big chocolate packed-lunch for
the road. Thats how the chocolate diary started.
I have written to the Zotter family from around
the world, where chocolate has been with me,
from the mountain tops where Ive had a bite
and about the people with whom Ive shared it.
Of course, I sent a lot of photos. Somehow, Ive
had Zotter chocolate with me for many years
now and Ive always been interested in where
the cacao and all the ingredients come from.
Thats how the idea to go on a tour was formed.
The trigger for this trip was Georg Bernadinis
choice for the best chocolate in the world. What
makes a chocolate the worlds best?

46

You can find Gregor Siebcks

travel diary from his milk, honey,
hemp and chilli trips online at
www.zotter.at and on our Facebook page.

Gregor Siebck and Heinz Gstir tasting the fresh milk!

47

f course, its Zotter, the special recipes, but its also the suppliers who
are all organic. I think organic farming is hugely important and interesting because, in my opinion, its an opportunity that
allows us as human race to be sustainable and
live in harmony with the planet. On my trip,
I just want to show what makes something organic and what makes it special. I want to introduce the individuals behind the product and
show how they live, what their visions are and
find out why they produce organic ingredients
and why they want to work in harmony with
nature. Fairtrade is just as important for me.

In 1999-2000, I did my national civil service

in Ecuador and worked on a street childrens
project. At that time, I learned a lot about social inequality and saw it with my own eyes. For
me, Fairtrade is an opportunity to compensate
for this inequality or, should we say, make it
fair.
The journey starts in Austria officially on
the 19th of August, but since the cows have
been to the fields, Gregor Siebck has already visited the Tyrolean milk producers
of Bio vom Berg.

The cows enjoying the weeds and the summer air at 1,400 metres in the middle of the
Tyrolean mountain paradise.

Where the cows are in summer...

n the bright sunshine, I spent two unforgettable days among the rugged cliffs and
rolling hills of the Tyrolean mountains.
Bio vom Berg produces organic milk, cream,
butter and organic mountain cheese for Zotter
and I went to visit them. At the top of Staller Saddle, I met my first Zotter cows that

48

were resting right on the pass and enjoying the

gentle breeze that was taking away the flies.
Pink and red alpine roses, dark-yellow mountain arnica, purple devils claws, light-blue
forget-me-nots and white and yellow daisies
transformed the mountain meadows into a
burst of colours.

ok (Jakob in the Tyrolean dialect) was just

having a siesta when I knocked on his cabin
door. A few minutes later he appeared from his
bedchamber with a bit of a dreamy look and a
smile on his face and greeted me warmly. He
was happy about the visit and immediately offered me a huge glass of buttermilk and said
that I should go for a walk across the Alpine
meadows as he wanted to finish his afternoon
nap wed meet up again later that afternoon.

when he was a child and during his youth.

Since he retired, he spends every summer here
again. He really takes pleasure in his work.
The Alpine pastures are a collective that, at the
time, was used by six farmers. 90 cows graze
in the meadows around the Alpine mountain.
They have all supplied milk for Zotter chocolate. Now they are up on the Alpine mountain
for the summer enjoying the Alpine grasses
and mountain weeds.

I walked off in the direction of the Zahmer

Kaiser mountain and let myself gaze off into
the distance, then stopped among the Alpine
flowers and came back in time to see Jakob
milking the cows. Jakob was a dairy herder on
the Alpine pastures and higher up in the Alps

From the start of July until the end of August,

they stay up here at over 1,400 metres. Before and after, they spend around 4 to 5 weeks
in the lower Alps a few hundred metres lower where they can be farmed earlier and for
longer.

Jok (Jakob)
milking in the
cow shed.

Early in the morning, Sepp brings

his milk butt to
the Swiss cabin
where the cheese
is made.

49

Jakob on the way.

Long walks are part
of the dairy farmers
daily routine.

The milk is delivered

from the Alps to the
Hatzenstdt dairy in
the valley by rustic
cable cars.

he unique cooperation between the

Tyrolean Alpine farmers and Zotter
started more than ten years ago with
an order for mountain cheese. Josef Zotter was
looking for a special, mild, organic mountain
cheese his creation Mountain Cheese, Walnuts and Grapes and so he contacted Heinz
Gstir, the chairman off the Hatzenstdt organic Alpine dairy. Heinz says, with a smile on
his face, that at the time he thought it was an
April fools joke because who needs cheese to
make chocolate? But because the Hatzenstdt
farmers produced a very special mountain
cheese, cooperation began and the Tyrolean
organic mountain farmers have been supplying
milk for the chocolate since 2004.

50

On average, 1 billion litres of milk, 6 tonnes

of butter and 6 tonnes of cream are delivered
to Styria from Bio vom Bergen every year. All
the dairy products come from small dairy producers.
A large part of the milk is delivered by the
mountain farmers in the morning and evening
by cable car. Since the full milk cans travel
down at the same time that the empty ones
travel up, the system works in a very energyefficient way and uses 8 cable cars at an electricity cost of just fifteen euros per year! Since
the cable car travels quickly, the milk does not
have to be cooled for transport and can be processed into cheese at the same temperature.

The organic farmer

band: making music
is a tradition. Jakob
on the accordion,
Christian, the Swiss,
playing his homemade rattle and
Daxer-Sepp on the
Alpine drum.

Evening cabin fever.

The Alpine farmers in
festive spirits. Due to
the harsh conditions
in the mountains, a
strong community has
been built among the
Alpine farmers.

n the Alpine pastures, there is also a

Swiss a master cheese maker. He
is called the Swiss because he learned the trade and how to make cheese earlier
in Switzerland and almost exclusively makes
Emmental according to the Swiss recipe. In his
Swiss cabin, Christian makes butter, buttermilk and cheese. The tank is heated as it was
in the old days, with wood from the nearby
forests.

There is a special, joyful atmosphere in the

Alpine pastures, a small paradise among the
mountains. And when the moon rises over the
Wild Kaiser and the night falls, peace comes
to the pastures and the farmers go to bed. They
get up at half past four in morning, before
sunrise and start their work all over again
milking cows, making cheese, chopping wood
and in the middle of all this they make music
and share delicious Alpine food amongst themselves. Food for the mind, body and soul!

51

 C o u v e r t u r e

for baking, decorating and creating fantasies

130 g bar except 80%, 90% and 100% at 120 g

1300 g professional except 80%, 90% and 100% at 1.200 g
Available in 15 varieties
Shelf life: 16 months from production date

52

Become creative with chocolate: from mousse au chocolat, gateaux, cakes to truffles or
chocolate dumplings - we have the stuff that dreams are made of. Indulgently nutty nougat,
white couverture, milk and dark couverture with varying cocoa content as well as the
more unusual coffee- and caramel-flavoured couvertures will guarantee plenty of fun
in the kitchen. Give them a try!
All our BASiC couvertures are manufactured on the premises starting with the bean (bean-tobar). In addition we use only the highest quality raw materials: pure cocoa butter without any
added fats, genuine bourbon vanilla instead of vanillin, organic mountain milk and cocoa
with a certificate of origin from small farmers who work with great commitment and love.

zotters Cookbook

The Zotter cookbook Alles Schokolade contains plenty of ideas and 100 innovative
chocolate recipes. All recipes are simple and yet very impressive. Demonstrates how to
create the best for your guests and celebrations. (In German)
In cooperation with the Austrian cookery magazine GUSTO, published by the Ueberreuter
Verlag, 224 pages.
53

Nibs

pieces of cocoa beans

70 g pack
Available in 3 varieties
Shelf life: 10 months from production date

NIBS caramelised, with Birds Eye Chilli

Roasted Peruvian cocoa beans, pealed and chopped
into nice little cocoa nibs, which are sweetened through
caramelisation and spiced up with the precious original
Birds Eye Chilli. For nibbling along with red wine or
for refining pike-perch, game or mocca cream.
NIBS slightly salted
Roasted Peruvian cocoa beans, pealed and chopped
into nice little cocoa nibs and slightly salted. Exciting
cocoa nibbling fun whereas the nibs can also be used
to refine dishes and desserts.
NIBS natural
Roasted Peruvian cocoa beans, pealed and chopped
into nice little cocoa nibs. Pure cocoa energy which
can be nibbled immediately, as Latin Americans
would do, or used to refine dishes and desserts.

54

Light Bulbs

Couverture

1300 g pack
Available in 3 varieties
Shelf life: 16 months from production date

Couverture in the shape of small light bulbs to ease the dosing and the tempering
of the chocolate couverture. Light bulbs will light up your ideas!
You may use them for baking amazing cupcakes and cakes.
BASiC Light Bulbs 65% lactose-free + vegan
High-percentage dark chocolate coating with 65% cocoa content and a light sweetness that
creates a great melting sensation in your mouth.
BASiC Light Bulbs 45%
Milk chocolate with 45% cocoa content and a pleasant sweetness that marvellously melts
in the mouth.
BASiC Light Bulbs White
White chocolate coating that creates a stunning melting sensation in your mouth. 30% of pure
cocoa butter, organic milk from the mountains, real vanilla, pure raw and whole cane sugar
amount to a brilliant chocolate coating.
55

pure small-format chocolates

BOX : 12 x 7 g pure bars
Available in 3 varieties
Shelf life: 14 months from production date

Nashis Dark collection lactose-free + vegan

The world of fine dark chocolates in one packaging. A short trip with increasing cocoa percentage.
Nashis Fruit collection
Fruit ecstasy with red, pink, orange and dark purple little bars. And the best of all: both looks
and flavour are completely natural and come from the big portion of fruit in each little bar.
Nashis Milk collection
Little bars of finest milk chocolate with increasing cocoa content percentages. Find your way from
Caramel and White Chocolate to the ultimate Mountain Milk Chocolate ending up in a burst of flavours.

56

20 g lollipop
Available in 6 varieties
Shelf life: 14 months from production date

chocolate lollies for kids

Cuddly on the outside and colourful on the inside since every single Lollytop shines
in another colour, naturally deriving from the fruits, nuts and cocoa.
With the Lollytops Zotter is raising the bar in the field of sweets for kids. High quality
and eco-social production suit sensible and conscious parents taste as well as their
kids. Lollytops are th first chocolate lollies which are exclusively ORGANIC and FAIR.

57

Enjoyment is luxury!
50 g bar
Available in 11 varieties
Shelf life: 12 months from production date

Super-sensual nut delights

Home-made nougat bars offer enjoyment to perfection. This nougat could make
you forget about the rest of the world but we wont; everything is organic and fair.
A must for everyone who has a weakness for nuts.

Coconut Nougat with Palm Sugar

Caribbean feeling for connoisseurs. Nougat is classically produced from nuts but who would have
thought that coconuts can also be transformed into nougat? Enjoy a nougat sensation which unites
the magic of palms, the sea and a bright blue sky in its taste. Sweetened with palm sugar which is
extracted from the blossoms of the coconut palm. A nougat enjoyment which is extremely tender
and incredibly intense. All in all: fascinating!
Macadamia Nougat really phat
The supernatural one. The macadamia nut is very popular among connoisseurs and is regarded as
the queen of the nuts. It is extraordinarily soft, almost buttery, slightly sweet and nutty-warm. The
miraculous nut originates from Australia and, of course, the Aborigines knew and appreciated its
powers long before us. At Zotters these nuts are transformed into a home-made macadamia nougat
and mixed with a trace of white chocolate. It has a brilliant and incredibly intense macadamia nut
taste and it is really phat.
Brazil Nut Nougat
Super extraordinarily good! A freshly fabricated Brazil nut nougat with an extremely high nut
content and an intense taste. The nuts are mixed with a bit of Milky White by Zotter and the crunchy
Brazil nut brittle guarantees a pleasant tingling inside the nougat. The Brazil nuts originate from wild
collections. Brazil nut trees achieve an enormous height (of up to 50 metres), have mighty crowns,
and it takes a rather long time until they bear fruit for the first time. Josef Zotter has experienced
such a giant tree during its flowering period in Brazil and he nearly lost consciousness because its
scent has such an incredibly intense effect. Brazil nuts - superlative enjoyment.
58

59

Delightful pleasures rolled in chocolate

100 g pack
Available in 17 varieties
Shelf life: 12 months from production date

60

Balleros are rated as excellent in the eco-test by Greenpeace!

Wow!
Nibbling takes on a new dimension
without brightener.

Dried fruits or pieces of roasted nuts rolled in chocolate and dusted with pure cocoa, a fruit
powder or a sugar mixture. Its best not to gobble them up but to let them melt in your mouth
slowly. That is how a ballero piece turns into a tasty culinary masterpiece. Experience the alternating textures and flavours.

Hazelnut Classic lactose-free + vegan

Hazelnuts in Noble Bitter Chocolate, rolled in dark cocoa powder.
Slow-roasted and caramelised hazelnuts rolled in fine dark chocolate with 70% of cocoa and dusted with cocoa
powder.
Brazil Nuts
Brazil nuts in Passion Fruit Couverture rolled in a passion fruit-sugar-mix
Flavour is just like a journey. This creation is your ticket to the rainforest. Brazil nuts, the so-called Amazonian almonds,
roll around in passion fruit chocolate before a shower of passion fruit sugar rains down on them.

61

62

Mi(s) Chung
zotter Coffee Blend Whole Bean
Available in three sizes:
250 g, 500 g, 1000 g pack
Shelf life: 16 months from production date

Arabica coffee beans have travelled from the

Mexican and Colombian highlands to finally
reveal the secret of coffee to you. A bit of Indian Robusta coffee ensures the nice coffee crema
in this blend. These Indian Robusta beans come
from our cocoa farmers in South India where
coffee grows and thrives right next to cocoa.
Roasted for an extra amount of time in our inhouse roasting facility and completely organic
and fair trade.

The coffee is ONLY available in Austria because we dont have a coffee

tax number for international shipping.
63

Great gifts

Sophisticated flavours, eye-catching designs and humorous names and product descriptions make
Zotter chocolates a perfect gift. They are only available in specialist shops, which makes them
even more valuable.
Whether its for a birthday, Mothers Day or just to say thank you - a large selection of chocolaty gifts are available in our product range.

64

Gifts

The right gift for all tastes.

Each gift box contains taste, quality, variety, sustainability
and a great design whether its big or small, it always fits.
Already gift-wrapped or empty to leave space for your ideas.

65

Christmas and Easter...

In our chocolate factory we make wishes come true by producing special and extraordinary treats with eco-social responsibility. Not only at Christmas and Easter; but thats
when they are in particularly great demand presents with added value and a clear
conscience.

Peak season

We will present our Christmas and Easter assortment in special catalogues.

66

ANo
E
B t R
BA

z o t t e r chocolates are produced starting from the bean in

the bean-to-bar manufacture. z o t t e r chocolates have been
certified as ORGANIC and FAIR TRADE.
www.zotter.at

Your Order
DIVERSITY

All the ingredients for the chocolate come from ORGANIC

cultivation. The number of the organic board of control serves
as identifying information.
ORGANIC control number: AT - BIO 402

Choose from our entire range of over 365 varieties of chocolate to compose your own unique
and individual range. As well as our regular shipping unit of 10 bars per variety, we also offer
a smaller unit of 5 bars per variety especially suited for small retailers. Even if your shop is small,
you will still be able to score points for the diversity of your range.

The independent FAIR TRADE seal guarantees that these products comply with the international fair trade standards. With
the purchase of z o t t e r chocolates you make a contribution
to the improvement of the living and working conditions of the
small farmers and plantation workers of the producing countries as well as the promotion of environment protection.
www.fairtrade.net or www.fairtrade.org.uk

The whole assortment with all 365 chocolates and gift articles is listed in our
product folder.

Our Brazilian, Dominican and Congolese cocoa is certified

by the independent Swiss control institute IMO with regard to
certified organic cultivation and fair trade. IMO has acted as
a certifying body for manufacturers and products worldwide for more than 20 years now. The certifying programme is
based on guidelines such as ILO conventions, FLO fair trade
standards, SA8000 and IFOAM social criteria. www.imo.ch
Soy lecithin
z o t t e r uses lecithin exclusively from controlled organic cultivation. Organic soy
lecithin is guaranteed free from genetic engineering and protects the environment
because no rainforests are cleared for its cultivation.

FAST DELIVERY

Order directly from our factory to profit from a fast delivery.

FREE DELIVERY

We offer a low minimum order value for free delivery.

SEASONAL

We offer seasonal varieties as well as our standard range. By ordering spring flavours such as
Strawberry Yogurt Classic or Cherry Almond in spring and autumnal varieties in autumn
such as Chestnut in & out or Cinnamon Apple + Honey, you will always keep up with the
times. Your customers will be delighted by the seasonal treats on offer in your shop.

Storage Advice
We do not use any artificial stabilizers or preservatives. For this reason,
our goods are more temperature sensitive than other high-quality chocolate
products.
Ideally you should store z o t t e r chocolates in a cool and dry place where
the temperature is between 16C and 18C.
You should not put the chocolates into a fridge. This way they would lose their
substance because the humidity would let the sugar crystallise.
If the temperature is too high, though, it will result in the emission of cocoa
butter which will settle as a white film on the surface of the chocolate. The
loss of the cocoa butter will dry out the chocolate hence, the flavour of the
chocolate will suffer.
Design & environment
The entire z o t t e r product range is designed by our art director Andreas
H. Gratze.
www.a-h-g.at
We use certified paper without glossy coating and environmentally friendly
colours for the packaging.

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Chocolate
z o t t e r Schokoladen Manufaktur GmbH.
Bergl 56 8333 Riegersburg Austria
Phone: 0043 - (0)3152 - 55 54 Fax: 0043 - (0)3152 - 55 54 - 22
[email protected] www.zotter.at
Commercial register no.: Regional civil court ZRS Graz
VAT no.: ATU 53816900
Choco-Shop-Theatre & Edible Zoo
May - October: Mon to Sat from 9 am to 8 pm
November - April: Mon to Sat from 9 am to 7 pm
Closed on Sundays and public holidays.
Let us meet on Facebook!

chocol ates
M e lt i n g P o i n t
Caution: May contain traces of all types of ideas!

August 2013 July 2014