Chocolate from cocoa farmers you know

Treegether chocolates are made to reveal different cocoa aromas, while combining the work of the cocoa farmers, Fabien’s cocoa expertise and our chocolate master Bruno Buletti’s know-how.

Our cocoa beans arrive in Piotta, Switzerland, after crossing the oceans. There, they are roasted, crushed, winnowed, milled and mixed with the other ingredients (sugar, cocoa butter and milk powder for milk chocolate). The resulting mixture is then ground, conched and finally moulded into stylish 75 grams chocolate bars … an art in itself!

We have developed with Bruno dark and milk chocolate with the cocoa from each producer. It’s up to you to choose which one you want to receive. Our 65% cocoa dark chocolate will please any cocoa lover. Our 42% cocoa Swiss milk chocolate allows for a real cocoa taste too. Your cocoa beans are processed in small quantities. This is why we guarantee that the twelve chocolate bars you receive contain some cocoa from your tree.

To celebrate our first anniversary and to satisfy the many requests, we have developed a dark chocolate with 72% cocoa. For this, we selected a fifth producer in Madagascar, Suzanne, whose cocoa is exclusively reserved for the production of this chocolate.

Our chocolate made with Odile Zara's cocoa from Madagascar

Cacao becomes cocoa through a long process : harvesting, fermenting, drying, roasting, grinding, conching. It is a natural product whose aromas change harvest after year as you can appreciate in the two batches of chocolate bars received. It is however possible to describe the main flavours and aromas :

  • Odile Zara, Madagascar : slightly acidic cocoa with some notes of red fruits and subtle spices.
  • Joseph Kiwanuka, Uganda : powerful cocoa, notes of honey, dry fruits and liquorice.
  • Ambroise N’Koh, Côte d’Ivoire : nice cocoa with intense vegetal notes of white fruits and flowers, balanced acidity and bitterness.
  • Edelmira Quiroz Ponce, Peru : intense notes of red fruit (raspberry), some woody and spicy notes, lingering astringency.
  • Suzanne Jaolaza, Madagascar : balanced cocoa, acidity and bitterness, with rare notes of green apple and a subtle touch of walnut.


Ingredients and nutritional facts (/100g):

  • dark chocolate min. 65% and 72% cocoa: cocoa mass, sugar, cocoa butter, emulsifier : sunflower lecithin, natural vanilla extract. Dark chocolates are vegan.
    • 65% – energy (2210 kJ/528kcal), total fat (40g) of which saturated (24g), carbohydrate (38g) of which sugar (35g), protein (7.0g), salt (0.01g)
    • 72% – energy (2220 kJ/530kcal), total fat (42g) of which saturated (25g), carbohydrate (31g) of which sugar (28g), protein (8.3g), salt (0.01g)
  • milk chocolate min. 42% cocoa: sugar, cocoa mass, cocoa butter, milk powder, emulsifier : sunflower lecithin, natural vanilla extract.
    • energy (2267 kJ/542kcal), total fat (38g) of which saturated (23g), carbohydrate (47g) of which sugar (46g), protein (7.1g), salt (0.07g)
  • allergens: may contain traces of nuts, sesame, peanut, milk.