Every ingredient in Carma couvertures: cocoa, dairy, sugar, and vanilla are now all sustainable. Balancing sustainability with reliability and consistency in taste profile and colour, is a critical part of the uniquely Swiss chocolate crafting process.
Swiss chocolate making has been consistently refined throughout the centuries. Improved production processes and the use of quality ingredients has enabled chocolatiers and chefs to have the highest standards of quality in chocolate.
This long and rich history of making chocolate in Switzerland is tied to Carma’s founder, Carl Mentler, whose passion for selecting high quality ingredients and creating an incomparable tasting experience has helped chocolate artisans and chefs in bringing to life their creations without depleting the world’s resources.
The challenges that the chocolate supply chain face everyday include ending forced labour, impeding deforestation, environmental issues, helping farmers to prosper and ensuring that ingredients used are fully sustainable and traceable.
That also means that each chocolate ingredient: cocoa, dairy, sugar, and vanilla also faces its own sustainability challenges and a constantly growing global population presents even tougher obstacles to sourcing these ingredients, a spokesperson for Carma said.
About Carma Chocolate
Located in Switzerland, Carma was established in 1931 and has been consistently contributing to the evolution of Swiss chocolate-making craft and is available in selected countries. Carma was the first Gourmet chocolate brand in Switzerland to certify cocoa with the UTZ programme