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This was our winning advert for the Warwick Film Festival in 2012. Thanks to everyone that helped us. It was great fun!

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ZOTTER Chocolate

ZOTTER Chocolate is an exquisite Austrian chocolate that only uses organic, fairtrade, and natural ingredients.

Below are only a few of the chocolates we hold. Please call us for the latest in stock. We are also happy to send your chocolate with an over the phone order. 


Storage advice:
Because stabilisers and preservative agents are not used when making these chocolates they are more temperature sensitive than other chocolates. Ideally keep them in a cool and dry place between 16 and 18 degrees Celsius.

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Hand-scooped White Chocolate with Brittle
White Chocolate filled with almond hazelnut brittles – Crunchy-sweet classic: white chocolate with..
Hand-scooped Wild Berries with Vanilla
Mountain Milk Chocolate filled with wild berries and vanilla. A shooting star. The very idea of..
Labooko Congo 70%
Conching time: 9 hrs. • FMR (Fine Mist Roasting) This dark single origin chocolate is made with..
Labooko Ecuador 100%
Conching time: 36 hrs. 100% fine flavour cocoa from Ecuador – powerful, unrestrained, pure coco..
Labooko For Those In Love
60% Ecuador & Raspberry 60% Ecuador:  Noble cocoa flavour in combination with 40% of ..
Labooko Milk Chocolate Super Dark 80% / 20% No Added Sugar
A milk chocolate with an 80% cocoa content and 20% milk – entirely without sugar. A high-percentage ..
Labooko Nicaragua 50%
2 x 35g chocolate bars Nicaragua 50% - THE BEST MILK CHOCOLATE IN THE WORLD! ‘The best milk c..
Labooko Peru 100%
Conching time: 34 hrs. The cocoa solo: a chocolate with a 100% cocoa content – the palate will ..
Labooko Peru 72% Malingas Special
Conching time: 5 hrs. • FMR (Fine Mist Roasting) In Peru’s Piura valley, a very rare vintage co..
Labooko Peru 82% Criollo Blend
Conching time: 20 hrs. Criollo is the best cocoa bean in the world, but unfortunately it has be..
Mitzi Blue Jazz + Blues
Dark Choc 80% + Blackcurrant + Chilli Nibs    Groovy chocolate: a dark chocolate with ..
By Dave Carr
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