Chocolate from our own production
An important element of Kägi Swiss Quality is our exquisite, in-house made chocolate. Every day, we produce 3 to 4 tonnes using traditional methods. It is used to coat our wafers and is responsible for the incomparable taste of the Kägi bars.
From cocoa bean to chocolate
The starting point for the chocolate production is the roasting of high-quality cocoa beans. They are processed for half an hour at around 150°C. After cooling, the beans are then crushed and ground into a fine cocoa paste. In a further step, the refined cocoa is kneaded with cocoa butter, sugar and milk powder into a chocolate mass and rolled into a wafer-thin layer by a series of rollers. This ensures the finest possible consistency.
The final and most important work step is the so-called “conching”. The chocolate mass is filled into the troughs of our longitudinal conches. In them it is churned and aerated by the motion of the wheel for 48 hours and also warmed as a result of friction.
Traditional processing for the best taste
This time-consuming refinement process releases the bitter substances, allows the chocolate to develop its wonderful flavour and makes it magnificently smooth creamy. The Toggenburg region is the only place where chocolate is still made with great love and patience in this traditional way, our recipe for which has remained unchanged for more than 50 years. The process is extremely gentle and has a positive influence on the quality of the chocolate. Quality you can simply taste!