DOWNLOAD our press release and hi-res photos on our homepage: www.zotter.at /“About Zotter”/ “Press” 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 is and will remain at the top of the world-best chocolate manufacturers and by far the most innovative chocolatier of all." (Chocolate – the reference standard 2015) VARIETY AND CREATIVITY Zotter focuses on innovation. It’s important for us 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, and at our Mixing Bar, customers can create their own individual chocolates from a number of ingredients, shapes and fillings. The new season will bring 21 new, hand-scooped chocolates. We 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 our passion and we use our own in-house bean-to-bar manufactory to develop new ideas and products. Like those bright, fruity chocolates – their stunning colours and flavours derived entirely naturally from fruit alone – or those sweet little chocolate lightbulbs in all different flavours and colours. Or the Basic Choco Nougat, which you can z o t t e r Schokoladen Manufaktur GmbH Bergl 56 • 8333 Riegersburg • Austria • phone: +43 (0)3152/5554 • fax: +43 (0)3152/5554-3222 www.zotter.at • email: [email protected]
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DOWNLOAD our press release and hi-res photos on our homepage:
www.zotter.at /“About Zotter”/ “Press”
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 is and will remain at the top of the world-best chocolate manufacturers and by far the most
innovative chocolatier of all." (Chocolate – the reference standard 2015)
VARIETY AND CREATIVITY
Zotter focuses on innovation. It’s important for us 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, and at our Mixing Bar, customers can create their
own individual chocolates from a number of ingredients, shapes and fillings.
The new season will bring 21 new, hand-scooped chocolates.
We 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 our passion and we use our own in-house bean-to-bar manufactory to develop new
ideas and products. Like those bright, fruity chocolates – their stunning colours and flavours derived
entirely naturally from fruit alone – or those sweet little chocolate lightbulbs in all different flavours and
colours. Or the Basic Choco Nougat, which you can turn into your own, home-made bonbons in no-
time.
Since the very beginning, our great artist friend Andreas H. Gratze has created a unique, individual
design for each of our 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 – we do it like Mother Nature, our products focus on variety
and lots of surprises. We offer everything from our hand-scooped chocolate cult hits to pure single
origin chocolates, drinking chocolates, nougats, couvertures up to hand-made Biofekt organic
bonbons.
z o t t e r Schokoladen Manufaktur GmbHBergl 56 • 8333 Riegersburg • Austria • phone: +43 (0)3152/5554 • fax: +43 (0)3152/5554-3222
At our Riegersburg-based chocolate manufactory, we produce our own chocolates, bean-to-bar.
It’s all made in-house, from the fragrant cocoa bean to the finished chocolate bar. We 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 manufactory requires.
New FAIR logoAt the beginning of the 2018/19 season, we resigned the Fairtrade certification and have applied a
FAIR “hand sign” as our new logo. We are members of the World Fair Trade Organization (WFTO),
and they certify our entire business according to their guidelines, which enables us to distance
ourselves from the mass balance supply chain system used in the Fairtrade structure. We continue to
focus on 100% fair trade and physical traceability and transparency of all our 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 flavour cocoa from the best cocoa growing regions in the world We mainly buy our cocoa in Latin America, the cradle of cocoa. We get our 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 our cocoa. It was transported entirely emission-free
and completely sustainably by the Brigantes and Timbercoast crews.
Fairly traded organic cocoa from small farms, cultivated using crop rotation: this means delicious
flavour but also the preservation of cultures – human and plant.
We buy our cocoa directly from our farmers, pay way above the world market price and support them
continuously, so they stick with quality and fine flavour cocoa varieties like Criollo, Trinitario, Nacional
and Nativo and are therefore no longer dependent on the world market, which trades chiefly in bulk
cocoa. We often travel to our cocoa growing regions in order to meet our cocoa farmers and
conversely, we invite them over to visit our manufactory. Great interpersonal relationships make for a
very special product quality. In the summer of 2018, Julia Zotter spent 3 weeks in Peru to visit our
cocoa farmers and look in on our social campaign project, “Chocolate for School”.
z o t t e r Schokoladen Manufaktur GmbHBergl 56 • 8333 Riegersburg • Austria • phone: +43 (0)3152/5554 • fax: +43 (0)3152/5554-3222
2018 The TOP-GEWINN-Image-Ranking 2018 shows Zotter shooting up the rankings to 14th place
(from last year’s 86th). Zotter made up 72 ranks, which makes us Aufsteiger des Jahres 2018 (shooting star of the year) in the image department.
2018 Zotter is nominated for the European Business Awards for the Environment 2018-2019
(EBAE).
2018 Zotter receives the Austria‘s Leading Companies (ALC) Special Award for the Corporate Integration of People with Disabilities .Josef Zotter: "As a family business, I see integration on
every level not just as our responsibility but also as one of our strengths. Maximising humanity is our
biggest asset, and it is our obligation to nurture the strongest as well as people who have been
disadvantaged in life!“
2019 EVE READER’S CHOICE 2019 – ButterCaramel. Several thousand eve readers chose their
favourite organic products. Zotter’s ButterCaramel was ranked among the 20 most popular items.
2019 “People of the Year 2018" – Josef Zotter wins the Kleine Zeitung newspaper’s extraordinary lifetime achievement award for his work as a visionary and contrarian.
HISTORY
Josef Zotter, born on February 21, 1961, in Feldbach (Styria).
Chocolatier, organic farmer and different-doer.Josef Zotter is a trained chef and waiter, pastry chef, and, for longer periods of time, worked as chef
and head chef in various luxury hotels, even in New York, among other places. Josef Zotter is married
to Ulrike Zotter and father of three children.
1987 Founding of the Zotter family business: Together with his wife Ulrike Zotter, the 26-year-old
Josef Zotter opens up the Zotter confectionary shop in Glacisstraße in Graz. The unusual creations
such as "hemp slice", "the funny pie" and "scarlet runner bean roll with coriander" earn regional fame.
Josef Zotter expands and opens up three more branches.
In 1992, Josef Zotter begins to produce chocolates in the back office of the confectionary shop in
Graz and invents the hand-scooped chocolate, a mixture of inventiveness and handwork, filled in
layers and plies. Also new are the 70 g format and the chocolate coating instead of the cubed breaking
pattern. The varieties of the first hour: poppyseed-cinnamon, pumpkin brittle with marzipan, hemp,
crudités, champagne and grilled walnuts with marzipan.
z o t t e r Schokoladen Manufaktur GmbHBergl 56 • 8333 Riegersburg • Austria • phone: +43 (0)3152/5554 • fax: +43 (0)3152/5554-3222
In 2015, Zotter launched a shop in the US. The subsidiary is increasingly focused on online sales –
there is only one retail shop at the Cape Coral/Florida branch location.
2016 Riegersburg chocolate shop extension. Featuring a wall of manure reminiscent of the stable it
once was, a big bonbon counter where customers can put together their own bonbon boxes, a
Labooko library, a green, leafy storefront and a low waste station where you can buy Zotter chocolates
in bulk, without any of the wrapping.
2017 The world’s first Choco Robots start working at Zotter. Industry 4.0 means blending skilled
handicraft with innovation. Zotter wants to demonstrate that robots do not eliminate jobs but instead
substitute other machines, thereby safeguarding the future of existing employees. The robots add more precision to the process and enable individual manufacturing. At the moment they are
putting fillings into the wafer-thin Nashido bars. In the future, Josef Zotter wants to deploy the robots to
manufacture individual bonbons, tailored to specific customers. The demand for individual and one-of-
a-kind products will continue to rise. The choco robots are also one-of-a-kind – they were developed
by a group of students in the face of initial resistance by older engineers. The robots are the first of
their kind and are a perfect fit for Zotter and our desire to increasingly invest in innovative ideas.
2017 Josef Zotter travels to Peru and Madagascar for film shoots. In Peru, it’s a film about
growing organic cocoa in place of producing cocaine, which is playing at the Chocolate Theatre,
and in Madagascar, he makes a Virtual Reality Film. Visitors to the Chocolate Theatre can put VR
goggles on and dive into the cocoa jungle.
2017 Zotter celebrates the company’s 30-year anniversary: in 1987, Josef Zotter opens his first
confectionery shop in Graz/Austria, marries Ulrike and the couple welcome their daughter Julia. This
heralds the eventful start of the family business and the beginning of a slice of chocolate history.
2018: Zotter opens a 360° VR Theatre as the new highlight at the Edible Zoo: Visitors can beam
themselves to the colourful cocoa world of Madagascar, thanks to modern Virtual Reality technology
and VR-glasses.
2018/19 Zotter is starting off the new season with 21 new, hand-scooped chocolates with a bit of a
subdued, classic character as opposed to the usual madness.
5 new Balleros: freshly roasted, crispy cocoa nibs, pure cocoa energy, covered in 5 different flavours
of chocolate: Dark Choco Nibs 70%, Milk Choco Nibs 40%, White Choco Nibs, Raspberry Choco Nibs,
Caramel Choco Nibs
5 new, dark Labookos: 73% 2017 Vintage, Dry Aged – the best of the best. These beans are
aged for a year – partly in oak barrels, like fine wine
72% Brazil, 70% Congo, 72% Peru Malingas (rare vintage cocoa turned into a single village
chocolate), 70% Nicaragua • Sail Shipped Cocoa, our sailing beans, which were delivered sustainably
and entirely without producing environmentally harmful emissions – a chocolate with the perfect
life-cycle assessment.
Raspberry and Coconut, the fruity, new, vegan chocolate
Labooko Single: The Labooko as a single bar featuring special lactose-free, vegan or sugar-free
flavours. Introducing two new chocolates as the perfect wine accompaniment, developed specifically
for chocolate and wine tastings.
No added sugar: diets change all the time – at the moment, reduced sugar is trending and so Zotter
has produced a range of chocolate sweetened with erythritol, an organic sugar alternative, which
tastes exactly like sugar but contains zero calories.
A new roasting method: For the latest Labookos, Zotter is deploying his newly developed FMR roasting method in order to highlight the cocoa beans’ flavour spectrum even more intensely. The
procedure works by injecting water or tea essence during the roasting process, which becomes a fine
mist making the temperature dip briefly. That in turn produces a softer roast considerably improving
the cocoa’s aroma.
FACTS
Bean-to-bar producer of chocolate and inventor of the hand-scooped chocolate Certifications: ORGANIC, EMAS
Membership: FAIR (member of the WFTO (World Fair Trade Organization)