Do it yourself

With BASiC you can now conjure up chocolate treats of a high quality in your own kitchen. With BASiC you will be able to cook like a chef. Josef Zotter uses BASiC as a couverture for his assortment.

BASiC consists of high-quality cocoa which originates from Nicaragua, Ecuador and the Dominican Republic. Josef Zotter has collected the cocoa during his numerous travels, subjected it to sensory testing and transformed it into chocolate in his own chocolate factory.
With BASiC Zotter combines originality, variety and differentiated taste.

Pure classics multiplied by 11

The classification of chocolate into white chocolate, milk chocolate and dark chocolate is outdated. As a bean to bar producer, Josef Zotter is able to apply himself to the different varieties of cocoa to bring out their individual characteristics. The BASiC range consists of eleven different couvertures, starting with an incredibly nutty and sinful gianduja, via the yellow chocolate with 30% cocoa butter and lactose-free soy milk, to a couverture with 100% cocoa.  

The subtle difference

In contrast to the traditional dark chocolate which is rendered more workable using non-cocoa fats, the BASiC couverture consists of pure cocoa butter. Furthermore BASiC contains significantly more cocoa percent than comparable products. Only finest ingredients are brought into play: finest cocoa, pure cocoa butter, whole cane sugar, raw cane sugar, genuine vanilla beans, finest nuts and mountain milk from Tyrolean mountain farmers.
These valuable substances are little divas who long for a careful and considerate treatment. They detest heat and direct exposure to water. Apart from that the BASiC may be used in a normal way for baking and the preparation of delicious desserts.