The back bone of every great chocolate. Good raw materials don't automatically create a great chocolate but mediocre ingredients can't lead to a marvellous final product. The quality of the raw cocoa is immensely important which gets it's fine flavour through the processing, specifically the fermentation by the cocoa farmers. Our roast can only complement what is already present in the beans.
When selecting our raw materials, we always ask ourselves what is the finest nature has to offer? To create unparalleled finesse we use only the finest and most exclusive ingredients from the best growing regions. All our bars are sweetened with coconut bloosom sugar from Indonesia.
A fine caramel-flavoured type of sugar with especially good qualities in sustainability.
We exclusively use ingredients that meet the requirements of organic farming and agriculture. Further the raw materials should be produced under fair conditions by producers who are commited to sustainable development of their community and ecological stability of their region.
Bean-to-bar chocolate-making is to rediscover the beauty of slowness. It is a long journey from raw cocoa beans to mouth-teasing delicacies which takes time and careful attention to detail. To give each variety a personal note it is essential to manage every step of the production cycle personally. We sort and grade our raw cocoa by hand to make sure that only the best beans make their way into our chocolate. An elaborate procedure but this reflects positively in the taste of our products. Roasting plays a vital roll in emphasizing fine flavours and evaporating a large part of unwanted volatiles. This step varies in temperature and rosting time for each type of cocoa bean. The susequent step of winnowing removes the shell and pre-grinds the beans to nibs which are futher ground to a thick paste in the melangeur with it's heavy granite wheels. After mixing all other ingredients the chocolate is conched for a further two to three days to achieve a homogenous mass with a great mouthfeel. All our nuts are also roasted here on site to guarantee a flavour profile harmonious to the destined chocolate.
Our vision is to take chocolate back to it's naturality. A focus on what for us makes a fantastic chocolate: simple recipies, finest ingredients and transparency. From selecting, roasting and winnowing raw beans, to mixing, conching, tempering and moulding we oversee the complete process of chocolate making at our workshop in Rostock. The immediate proximity to the production cycle allows us to influence every step individually and give each variety it's own personal touch. This attention to detail reveals itself in every bar and emphasises the range and richness of fine handcrafted chocolates.
- Bad Homburg
- Bad Soden
- Ostseebad Binz
- Ostseebad Prerow
- Ostseebad Sellin
- Ostseebad Wustrow
- Ostseebad Zingst
- Schwäbisch Hall
- Porthcawl (Wales)
Kilian & Close is a brand of
Hover Chocolates GmbH
General managers of Hover Chocolates:
Iveta Kilianova & Ciarán Seán Close
VAT ID: DE296691769
Register: Amtsgericht Rostock
Member of the chamber of crafts Ostmecklenburg-Vorpommern
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