Taste, melting and appearance in perfection – the chocolate couvertures from Lubeca keep their promise. The acknowledged excellent quality is characterised by know-how in the selection of ingredients and the production processes that has grown over decades.

Well selected cocoa varieties from the best cultivation regions in South America, Africa and the Caribbean are mixed together with other raw materials such as cocoa butter, whole milk powder, sugar and vanilla extract. These are weighed through a computer-controlled process and added to production batches in line with the recipe, then homogenised in the mixer. Fine rolling operations on two- and five-roll mills result in a grain fineness of about 16 thousandths of a millimetre, thus delivering the well-loved melt-in-the-mouth texture of Lubeca couvertures.

The long conching process – intensive mixing, aeration and stirring – undesirable flavourings such as acids evaporate. After being poured into 2.5 kg or chip moulds, the couvertures are run through a cooling tunnel. Once they have been removed from the bar or chip moulds, they are mechanically packaged. The production is carried out on state-of-the-art equipment and guarantees a high level of product safety.