Laflor

Laflor is a chocolate manufacturer based in Zurich, rooted in a clear idea: chocolate should follow a natural, respectful cycle, from cacao tree to finished bar. Sustainability here is not an add-on, but a structure that guides every decision, from sourcing to production, packaging, and human relationships.

Laflor works as directly as possible with cacao producers in South America, sourcing single-origin cacao from six specific regions. Rather than purchasing anonymously on the market, they build long-term, trust-based relationships with smallholder farmers, visiting them regularly and ensuring cultivation methods align with their values. Even when formal organic certification is not always accessible to producers, Laflor verifies sustainable practices on site. All other ingredients, including sugar, cacao butter, are certified organic. No additives or preservatives are used.

Cacao beans are roasted in small batches according to their origin, then slowly ground and conched in stone mélangeurs for up to 72 hours. This process allows the flavours to unfold gradually, softening bitterness and acidity in favour of depth and balance. Depending on the variety, the chocolate then rests for up to a month before being tempered, moulded, and wrapped by hand.

For Maison Myrthus, Laflor represents chocolate made with attention, patience, and respect. Their products offer not just flavour, but a sense of trust, transparency, and care, small moments of pleasure shaped by thoughtful craftsmanship.