Master chocolatiers of Stettler favour a culture of excellence and express their faith and their competence through the chocolates they make to satisfy your taste buds and curiosity. But above all, they express an enduring passion.

This professional competence is based on knowledge of the traditions, a jealous and exclusive intimacy with chocolate. Raw materials are selected with the greatest care. Only the most delicate ingredients are remained. Finally, Stettler master chocolatiers will give all their perfume, flavour, smoothness and touch to the products.

Learn to create and innovate.

All these perfect creations are produced with care following unique recipes.

With the great classics, amused customers can find new subtle and daring marriages with refined and innovative tastes.

Stettler is a very high-quality Swiss brand and all of the chocolates are made by hand. Here is such a quite nice place where SCC guests can actually watch the chocolate artisans at work: the factory. It is an example of how passion can make a good artisan chocolatier. It is the soul of the absolute field of fresh chocolate.

The factory is also a place of friendly humanism that Stettler master chocolatiers are happy to share. Noise moulding machines, coating covers, sound of laughter and other manifestations of good mood are always resonating.

Around every corner in the center of town you can find different local chocolate confectioneries, but Stettler is unique: you can actually listen to the history of chocolate, learn the secrets of chocolate-making, experience a tasting and take a farewell gift to remember your experience in visiting the factory.

Sell pleasure without restraint. Here is a satisfied tour for your eyes, smell, touch and feeling.

Formed with the Meilleurs Ouvriers de France such as Chef Jean-Claude David and Chef Franck Kestener, Chef Edouard Morand improved and diversified his knowledge in Belgium where he spent three years with Chef Pierre Marcolini. Passionate, he gladly paced the plantations of the world in search of the best. Rich of his experiences, he perfectly combine shapes, textures, aromas and flavors.

He continued his journey and became Chef Chocolatier in the prestigious palaces of the French Riviera such as the Hotel de Paris in Monaco or the Cap-Eden-Roc Hotel in Cap d'Antibes. Then Chef Edouard Morand was a finalist of the legendary contest of the best workers of France Chocolatier confectioner 2015. It is not without efforts that Chef Edouard Morand created his small team with apprentice chocolatiers and confectioners, with whom he shares the secrets of traditional and new recipes and has been keen to transmit the know-how of this art.