A single origin chocolate with 90% cocoa and 10% raw cane sugar for all those who like clear lines and don’t do compromises. It’s created with El Ceibo cocoa – a rare bean only available in very small batches. Zotter travelled to Bolivia, met up with the cocoa farmers and were given this unique cocoa. A rare cocoa privilege!
Fragrance notes: Subtle notes of wood and fruit (hints of grape)
Tasting notes: Nuts, (caramelised) wood, lots of cream, a hint of liquorice, mild touch of coffee, lingonberries, woody finish, mildly astringent with a little bit of fructose
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
Pure chocolate variety - single origin chocolates, fruit bars and many more...Available in 30 varieties, in dark, milk, white and fruit. And in several vegan options. The Labooko range features fine flavour cacao from the best cacao growing regions in the world. Each chocolate contains a rare cacao variety with a vivid history, from the Maya cacao grown in Belize and Guatemala to Dominican cacao harvested in a nature reserve. Cacao is a tool for
environmental conservation, it thrives as a mixed crop and in the middle of the rain forest, and it also safeguards the traditional life of indigenous people as well as guaranteeing a decent income for them. Alongside the sublime chocolates, there are colourful fruit bars – their stunning hues and delicious flavours derived entirely naturally from fruit alone – and to top it off there’s a huge selection of vegan chocolate creations. Zotter buy all raw materials in fair trade and organic quality and process them directly in-house, bean-to-bar. They roast, grind, roll and conche with great precision and develop individually processed chocolates for you. Flavour profile Each Labooko features a brief flavour profile on the back and an extensive one on the inside of the wrapper.
Labooko – bean to bar creation of a single origin chocolate
Each single origin chocolate bar contains noble and rare cacao beans from the best cacao growing regions in the world. Each variety of cacao has its own flavour profile, which Zotter aims to tease out. The entire process – the roasting, the milling, the rolling out and even the conching time – is fine-tuned for each bean variety in order to best bring out its individual character and origin. Zotter have applied their innovative FM (fine mist) roasting method in order to really highlight the cacao’s broad aroma. The procedure works by injecting water during the roasting process, which becomes a fine mist that in turn decreases the temperature, making for a gentler roast and vastly improving the cacao’s flavour spectrum. Zotter produce small batches and focus on flavour diversity in order to demonstrate how exciting the world of cacao can be. The Labookos were big winners at the Academy of Chocolate Awards in London, collecting several awards and receiving top marks in the international chocolate test.
12.3 × 5.2 × 1.2 cm
Type of chocolate
Dairy Free, Organic, Direct Trade, Fair Trade, Vegan
Zotter chocolates rely on quality, variety, creativity, sustainability and are 100% organic and fair trade.
Zotter ranks among the best chocolatiers in the world.
Zotter stand for quality, variety, creativity, sustainability
100% Organic, Fair and Bean-to-Bar
Internationally considered one of the most innovative chocolate makers and trendsetters in the industry
We carry around 300-400 different chocolate varieties in our range
Zotter Chocolates is recognized among the top 25 best chocolate producers in the world according to the Chocolate Tester Georg Bernardini
2017 Zotter was celebrating 30 years in business!
Winner of international awards - like 15 awards 2016, 5 awards 2017 and 11 awards 2018 at The Academy of Chocolate Awards in London, Bronze in the category “Best Dark Chocolate” out of 200 international entries at the NW Chocolate Festival in Seattle in November 2017, 5 international Chocolate Awards in Summer 2018
Country of origin of our products is Austria.
Plus, each bar of chocolate is a work of art - thanks to Zotter’s genius artist -Andreas H. Gratze who designs all the packaging and other artwork.
Variety and creativity
Zotter focuses on innovation. It’s important for Zotter to offer a wide and varied range of products – from classics like Butter Caramel and Raspberry to eccentric creations like Bread Break, created with bread schnapps made from organic bread leftovers. We offer more than 400 different chocolate varieties. Zotter typically introduce between 30 and 70 new products per year. And who comes up with all those amazing ideas? Josef Zotter of course, although lately he’s had quite a bit of help from his daughter Julia, the other creative mind in the family business.
Experiments are Zotter's passion and they use their own in-house bean-to-bar factory to develop new ideas and products. Like those bright, fruity chocolates – their stunning colors and flavors derived entirely naturally from fruit alone – or those sweet little chocolate light bulbs in all different flavors and colors.
Since the very beginning, the great artist friend Andreas H. Gratze has created a unique, individual design for each of Zotter's chocolate bars and those little pieces of art turn each choc into a first-rate gift.
A wide range instead of the same old stuff – Zotter does it like Mother Nature, the products focus on variety and lots of surprises. We offer everything from Zotter's hand-scooped chocolate cult hits to pure single origin chocolates, drinking chocolates, pralines, couvertures up to hand-made Biofekt organic bonbons.
Chocolate - bean-to-bar
At the Riegersburg-based chocolate factory, Zotter produces their own chocolates, bean-to-bar. It’s all made in-house, from the fragrant cocoa bean to the finished chocolate bar. They roast, grind, mill and conch in small batches, all individually fine-tuned to each cocoa variety. The Riegersburg location employs 185 people who produce fresh chocolate every day and also take care of all the other things our factory requires.
New FAIR logo At the beginning of the 2018/19 season, Zotter resigned the Fairtrade certification and have applied a FAIR “hand sign” as the new logo. Zotter is a member of the World Fair Trade Organization (WFTO), and they certify their entire business according to their guidelines, which enables them to distance themselves from the mass balance supply chain system used in the Fairtrade structure. They continue to focus on 100% fair trade and physical traceability and transparency of all their raw materials. Josef Zotter explains: “I continue to believe that Fairtrade is a good idea – it’s definitely better than the absence of any regulation, but I want my customers to be able to buy a chocolate that contains exactly what it says on the wrapper.”
Fine flavor cocoa from the best cocoa growing regions in the world They mainly buy their cocoa in Latin America, the cradle of cocoa. They get their fine flavour cocoa from various different countries like Peru, Bolivia, Nicaragua, Panama, Ecuador, Guatemala, Brazil, Belize, the Dominican Republic, Madagascar, Togo and Congo. Each chocolate contains a piece of history – from Belize’s Maya cocoa to cocoa from Panama and Peru, cultivated by indigenous tribes in the middle of the rain forest, who use it to safeguard their traditional way of life, to cocoa from Nicaragua, transported by sailboat: for the first time in 20 years, a sail cargo ship landed at Hamburg port, carrying Zotter's cocoa. It was transported entirely emission-free and completely sustainable by the Brigantes and Timbercoast crews. Fairly traded organic cocoa from small farms, cultivated using crop rotation: this means delicious flavor but also the preservation of cultures – human and plant.
Zotter buys their cocoa directly from the farmers, pay way above the world market price and support them continuously, so they stick with quality and fine flavor cocoa varieties like Criollo, Trinitario, Nacional and Nativo and are therefore no longer dependent on the world market, which trades chiefly in bulk cocoa. Zotter often travels to their cocoa growing regions in order to meet their cocoa farmers and conversely, they invite them over to visit our factory. Great interpersonal relationships make for a very special product quality. In the summer of 2018, Julia Zotter spent 3 weeks in Peru to visit the cocoa farmers and look in on their social campaign project, “Chocolate for School”.
Transparency and sustainability
If you want to learn how chocolate is produced, you can visit Zotter's Chocolate Theater and see first-hand how cocoa beans are turned into delicious chocolate, how hand-scooped chocolates are filled and everything else there is to know about chocolate making.
Zotter only use organic and fairly traded raw materials because it’s better for the environment as well as us humans! As a producer, they feel it’s their responsibility to be sustainable and create added value instead of aiming towards the highest profit margin and thereby using and abusing our environment and the people they work with. Their chocolate factory counts among the most sustainable businesses in Austria and has also gained an EMAS certificate: external environmental experts assessed the production life cycle and the environmental goals and found them exemplary. Zotter's entire production runs on clean power, a considerable part of which they produce themselves with a gigantic solar power system. They use electric vehicles and their canteen cooks an organic menu for our employees fresh every single day, using ingredients from Zotter's Edible Zoo and their organic farm, both of which are located right next to our factory and are open to the public. Organic all around.
Zotter founded their family business in 1987, went bankrupt and reopened it in 1999 as a chocolate factory on Josef's parents’ farm, as it was the cheapest location for a new start. At this point, even their children Michael and Julia are employed by their business. Julia Zotter built the chocolate theater in Shanghai and ran it for three years. Now she’s back with them in Austria and develops new products together with her father Josef Zotter. Michael has a head for technology, which is why he is responsible for IT, facilities and our online shop. Their youngest daughter Valerie is their main taster at the moment but does not have veto rights, because otherwise they’d produce nothing but white chocolate.