The coot, or rather the Taucherli as the Zurich native says, is the namesake and illustration of this chocolate maker. Kay Keusen is the man behind Taucherli-chocolate. He produces both Couverture and chocolate himself Bean-To-Bar himself.

Kay Keusen's ambition with Taucherlis Bean-To-Bar production was to redefine what it means to be a Swiss chocolatier. Kay wanted to take customers on "a journey" to discover the true flavors of the beans, without vanilla. He sources his beans directly from cocoa producers as well as from fine cocoa traders, such as Daarnhouwer. For the Colombian 77% bar from Taucherli, the cacao is sourced from Finca Betulia. Christian Velez is an incredible cacao producer who runs Finca Betulia and is a good friend of Kay's.

Taucherli works closely with cocoa farmers and processes only the highest quality. The result is the finest Swiss chocolates - Here you can taste the difference!

➤ learn more