We roast cocoa beans, peel them and then grind them in stone mills for days until they are liquid.

Then they are refined with a pinch of salt, poured into molds and packaged.

Cocoa beans are roasted - just like coffee beans. And just like with coffee, the interesting aromas are created here.

In large-scale industry, it is roasted very quickly and at high temperatures for cost reasons - this results in excessively bitter, burnt-tasting chocolate.

We roast extremely slowly and therefore longer to preserve the special aromas of the individual cocoa varieties.

In addition, as the only chocolate manufacturer, we try to keep the storage times of our cocoa as short as possible so that your bars still have the full flavor when they arrive at your home.

Each bar has a roasting stamp. Watch it.

Bean-Bar means: From the cocoa bean to the bar, Moruga is made under one roof.

We do not buy any third-party cocoa mass or cocoa butter from industrial companies, as is common with confectioners, for example. Instead, we really only buy the raw cocoa beans and turn them into our bars in a complex process.

Salt reduces the perceived bitterness on the tongue and provides a round taste, especially when the cocoa is prepared with water.

Since February 2022, we have only been using rock salt from the Himalayas, which is guaranteed to be free of microplastics (vs. sea salt).