Naturata primarily uses the famous Trinitario cocoa beans from the state of Bahía in north-eastern Brazil for this for this dark chocolate. With its particularly strong flavour, the cocoa gives this Demeter chocolate its fine, balanced aroma. The CABRUCA cooperative, to which around 40 family businesses belong, grows the cocoa according to biodynamic standards. Traditionally, it grows in the shade of the Atlantic rainforest. The nutritious rainforest soil offers ideal conditions for biodynamic cultivation, meaning that no additional fertilizers are needed. Alongside the sustainable cultivation of cocoa, the cooperative campaigns for the preservation of the rainforest.
Naturata chocolate is produced using traditional methods in Switzerland: The premium ingredients from biodynamic production are mixed together and crushed between rollers. Next, the mass is conched, tempered, shaped, filled, cooled and packaged. The finest organic ingredients and tried-and-tested recipes give the chocolate its unrivalled aroma. Its tempting smoothness is a result of the conching process. Since extended conching produces a fine, delicate smoothness and the typical chocolate flavour, Naturata chocolate is conched for a particularly long time (depending on the variety, up to 72 hours).