Hachez Premium Chocolate
The Bremer HACHEZ Chocolade GmbH & Co. KG was established by Joseph Emile Hachez, a chocolatier of Belgian origin, on July 1, 1890. Since that day, fine HACHEZ chocolate articles have been created at the company's Westerstrasse headquarters in the heart of Bremen.
In 1890 Joseph Emile Hachez developed refined recipes that we still adhere to today. Hachez uses only select cocoa varieties from the best growing regions and exquisite ingredients which, thanks to gentle processing, fully unfold their elegant flavors and guarantee a fine smoothness.
A Passion for Chocolate....
Since being established in 1890, our company has produced exclusive, cocoa-rich chocolate specialities based on original recipes from Joseph Emile Hachez.
Our passion for chocolate is the guarantee for consistently outstanding quality throughout our production processes. From the selection of the beans through to the finishing touches to our chocolate creations and their innovative packaging.
Our standards are designed to satisfy even the most demanding of chocolate connoisseurs. This ensures the ultimate in chocolate enjoyment - unadulterated pleasure far beyond the realm of the ordinary.
Quality...
Hachez Quality | Consumer Quality | |
| Only the very finest cocoa varieties from the world's leading growing regions are chosen. |
Cocoa | Use of consumer grade cocoa varieties. |
| The flavour is gently extracted in the hot-air currents of traditional roasting drums. Finely ground and rolled to a granular diameter of 0.0010 to 0.0014 mm. |
Roasting / Rolling | Roasted in industrial machines. Ground only to coarse grades. |
| For up to 72 hours to fully refine the aroma, and enhance the smoothness and delicate consistency. |
Conching | Maximum of eight hours. |
| Only select, natural ingredients of supreme quality are used (e.g. genuine Bourbon vanilla). |
Ingredients | Artificial ingredients like colouring and vanillin. |
| Handcrafted with meticulous care by experienced confectioners. |
Processing | Fully-automated and mechanised production lines. |
Production...
Cocoa
As early as the seventeenth century, Ecuador's Gulf of Guayaquil gained its reputation as the leading growing region for top cocoa varieties. Today, the raw ingredients for our chocolate products still come from this area.After being harvested by hand, the beans are left to dry - shielded by layers of banana leaves under the Latin American sun. During this period, they also undergo their first phase of refinement: fermentation. Even at this stage, they are already developing their essential aromatic substances.The cocoa beans are then filled into fine jute sacks and transported across the ocean to Bremen.
Aroma
Upon arrival, the cocoa beans are cleaned and then gently roasted. The traditional manufacturing techniques of drum roasting, plus the unerring taste buds of our master confectioner, then ensure that the cocoa unfolds its full flavour. Subsequently the hard shell is removed from the bean. The cocoa seeds are then ground for the first time, before being mixed with the other fine ingredients in the melangeur.
Finishing
The cocoa mass is then moved to a so-called conche. Up to seventy-two hours later it emerges as a smooth, delicately melting chocolate that merits the name HACHEZ.Having devoted so much care and energy to making the chocolate, it is now time to put it into the appetising shapes and forms that both catch the eye and whet the appetite.
Products...
Cocoa de Maracaibo
Rich superior milk chocolate with 55.5% cocoa contains exquisite premium cocoas from Venezuela.
Cocoa d'Arriba
77% cocoa is the mild superior dark chocolate from HACHEZ. Composed with select premium cocoa varieties from Ecuador, it offers an exquisite taste experience: either in the pure classic version or refined with the gentle bouquet of tropically ripened oranges. The creation sets a trend with strawberry and pepper - fruity-sweet strawberries mellowed with a touch of green pepper from Madagascar.
Premier Cru
88% Cocoa Premier Cru is the new superior dark chocolate from HACHEZ. The finest premium cocoas from South America, optimally processed, are the secret of this cocoa-intense, yet pleasantly mild chocolate. Presented in fiery red wrapping, it is also a delight to the eye.