Our commitments
Care and patience: expertise “from bean to bar”
At Villars, we control the chocolate-making process from bean selection to crafting our bars, all from Fribourg in Switzerland.
SWISS MILK
A range of 4 Swiss Milk Green certified milk chocolates, guaranteeing animal welfare and commitment to the local region.
TRACEABILITY TO THE PLOT
Our beans are Rainforest Alliance certified, ensuring the environmental, social and economic sustainability of our supply, and we trace their origin to combat deforestation.
Ingredients sourced from the finest terroirs
For unique and original flavours
- Brittany crêpes
- Madagascar vanilla
- Italian hazelnuts
- Sicilian oranges
- Swiss sugar & caramel
Chocolate production
1 Careful selection of the beans
We choose our beans from the finest terroirs, where climate, soil, and the expertise of the growers create unique flavour profiles.
2- Roasting by origin
Each bean origin deserves its own roasting: we adjust the temperature and duration to bring out their distinctive aromatic qualities.
3- Cracking & grinding of the nibs
We gently transform the beans into increasingly fine nib fragments, then into a smooth cocoa paste.
4- Blending the ingredients
We combine the cocoa paste with the finest ingredients: Swiss milks certified Swiss Milk Green, Swiss sugar, Madagascan vanilla… Each recipe is a precise alchemy to enhance the beans.
5- Slow conching
Conching is the key stage where the flavours fully develop. It is the pinnacle of chocolate making, and we dedicate as much time as needed: some chocolates are conched for up to two full days to achieve perfect balance.
6- Tempering & moulding
In a final act of precision, tempering reveals the chocolate’s beauty: brilliant shine, delicate snap, velvety texture. It is also at this stage that delicious inclusions are added to certain recipes.
Chocolate production
1 Careful selection of the beans
We choose our beans from the finest terroirs, where climate, soil, and the expertise of the growers create unique flavour profiles.
2- Roasting by origin
Each bean origin deserves its own roasting: we adjust the temperature and duration to bring out their distinctive aromatic qualities.
3- Cracking & grinding of the nibs
We gently transform the beans into increasingly fine nib fragments, then into a smooth cocoa paste.
4- Blending the ingredients
We combine the cocoa paste with the finest ingredients: Swiss milks certified Swiss Milk Green, Swiss sugar, Madagascan vanilla… Each recipe is a precise alchemy to enhance the beans.
5- Slow conching
Conching is the key stage where the flavours fully develop. It is the pinnacle of chocolate making, and we dedicate as much time as needed: some chocolates are conched for up to two full days to achieve perfect balance.
6- Tempering & moulding
In a final act of precision, tempering reveals the chocolate’s beauty: brilliant shine, delicate snap, velvety texture. It is also at this stage that delicious inclusions are added to certain recipes.