pars chocolates

pars chocolates are true works of art, handmade and individually designed. The inside of the specially designed moulds is painted by hand and sprayed with pure vegetable paints. The filigree hollow bodies are then filled with tempered chocolate and finished with natural fractures, a technique reminiscent of traditional Japanese kintsugi – and all this is done entirely by hand.

The couvertures used have a remarkable chocolate content of 80 to 84 percent and come from the renowned Berlin chocolatier Holger in’t Veld. This expert works exclusively with the best, fairly produced and traded cocoa beans from different regions of the world. Similar to wine, this creates unique flavor profiles, depending on the conditions in which the beans grow.

Pars chocolates are the result of experimentation and the joy of discovering new ingredients and taste sensations. From intense wild dill blossom to the delicate buds of the currant bush, from unusual notes such as tamari and quince to the full-bodied Bavarian hazelnut – here taste boundaries are explored and crossed.

The needs of different diets are also taken into account, with more and more vegan, gluten-free and alcohol-free chocolates.

Proximity to the producers and their food is of central importance. That’s why pars only uses self-harvested or natural ingredients from small producers, mostly from the immediate vicinity of Berlin. Regular visits to the farmers help to better understand the ingredients and to be creative and mindful of them.
In the spring months, the pars team goes on harvest trips to the outskirts of Berlin to collect various flowers and shoots themselves.

pars chocolates are made carefully and exclusively with the best raw materials. Artificial additives such as sorbitol or trimoline, which are often found in supermarket chocolates, are nowhere to be found here. Therefore, they should always be enjoyed fresh.”