The boxes
The Wooden Box
The wooden box is the most enduring packaging option we offer.
Crafted from beech wood, it features straight tail joinery, a magnetic closure, and a matte varnish finish that highlights the natural grain of the wood.
Designed specifically for Maison Myrthus, this box is conceived as a permanent object, not only to hold a gift, but to become part of the home itself.
The Signature Box
For those who wish to keep and reuse their box, we offer a reusable storage box, designed for long-term use and display in the home.
The structure is made from grey cardboard and covered with a dark beige WIBALIN® paper produced from ECF pulp, in accordance with ISO 14001 environmental management standards.
This box is designed as a refined storage or display object, elegant, durable, and made to remain part of everyday life.
The Kraft Box
For those who prefer a simple solution that fits easily into daily life, we offer a fully recyclable packaging option.
This box is made from 70% recycled material and can be recycled through the standard cardboard recycling system in Switzerland. It is designed for people who do not need an additional box to keep, display, or store at home.
The design is intentionally minimal, while still retaining a premium feel through carefully chosen details, such as a recycled polyester ribbon, ensuring the experience remains considered, even in its most restrained form.
Ceramic set by the Lüt Studio X Maison Myrthus
Co-designed by Maison Myrthus and Lüt Studio in Zurich, this ceramic set was created to make chocolate fondue part of everyday life rather than something reserved for special occasions. The upper piece serves as an individual chocolate fondue pot, but was also designed to be used every day as a cup for hot chocolate, tea, coffee or other drinks. It can equally be used for serving olives, nuts, hummus or other small aperitif dishes.
The lower piece holds the candle that keeps the chocolate warm during a fondue, but was intentionally designed to be used independently as a candle holder in the kitchen or living room. The ceramic forks complete the fondue set while also serving as elegant picks for olives or other small aperitif bites when hosting.
When we started designing this set with Lüt Studio, our goal was to create a chocolate fondue set that wouldn’t spend most of the year in a cupboard. By giving each piece an everyday function, the set naturally becomes part of daily life. Whether you’re drinking tea, sharing an aperitif or lighting a candle in the evening, every piece has a purpose beyond chocolate fondue.
Based in Zurich, Lüt Studio is a ceramic workshop founded by designers Raisa and Selena. The studio creates handmade tableware and functional objects that bring people together around food and shared experiences. Alongside producing their own collections, they host ceramic workshops where participants learn the craft of wheel throwing and hand building.
Hazelnuts Dragées covered in dark Chocolate - by Laflor
Made in Zurich, these dragées combine Tonda Gentile hazelnuts from Piedmont with Hacienda Limon 74% dark chocolate. Considered one of the world's finest hazelnut varieties, Tonda Gentile is prized for its rich flavour, delicate sweetness and exceptional aroma. The result is a dragée that balances the crunch of freshly caramelised hazelnuts with the distinctive character of single-origin dark chocolate.
The Noé family has been growing hazelnuts in Lequio Berria, Piedmont, for generations using organic farming methods and no pesticides. Freshly harvested hazelnuts are sent to Zurich, where Laflor caramelises them in a traditional copper kettle before coating them in Hacienda Limon dark chocolate. The dragées are made without glazing agents, giving each one a naturally matte finish and an individual appearance.
We selected these dragées because of their exceptional flavour and freshness. The hazelnuts are remarkably crunchy, while the balance between the rich dark chocolate and the lightly caramelised hazelnuts allows both ingredients to shine.
Based in Zurich, Laflor produces chocolate according to a natural and respectful cycle, from the cacao tree to the finished bar. The company works as directly as possible with cacao producers in South America, building long-term relationships and regularly visiting the farms. Each origin is roasted separately, and the chocolate is slowly ground, rested, tempered, moulded and wrapped in Zurich without additives or preservatives.
Dark Chocolate with Farina Bona - by Laflor
Made in Zurich with single-origin cacao from Hacienda San Cayetano in Venezuela, this 68% dark chocolate combines vibrant cacao with Farina Bona, a traditional roasted corn flour from Switzerland's Onsernone Valley.
Farina Bona is produced by gently roasting and finely grinding a historic variety of corn, a tradition unique to the Onsernone Valley in Ticino. Laflor pairs this regional Swiss speciality with carefully selected Venezuelan cacao, roasting each origin separately before slowly grinding and conching the chocolate in stone mélangeurs for up to 72 hours to preserve the character of both ingredients.
We selected this chocolate because it brings together two exceptional ingredients with strong regional identities. The toasted flavour of the Farina Bona makes it particularly enjoyable on its own while also pairing beautifully with fresh fruit in a chocolate fondue.
Based in Zurich, Laflor produces chocolate according to a natural and respectful cycle, from the cacao tree to the finished bar. The company works as directly as possible with cacao producers in South America, building long-term relationships and regularly visiting the farms. Each origin is roasted separately, and the chocolate is slowly ground, rested, tempered, moulded and wrapped in Zurich without additives or preservatives.
Dark Chocolate, Hacienda Limon - by Laflor
Made in Zurich with single-origin cacao from Hacienda Limon in Ecuador, this 74% dark chocolate offers a balanced flavour profile with notes of honey, malt, dried cherries and roasted nuts. The cacao grows at the foot of the Andes in mineral-rich volcanic soil, giving the chocolate its distinctive character and long finish.
Hacienda Limon cultivates a traditional cacao variety chosen for flavour rather than yield. Compared with more widely planted varieties in Ecuador, it produces fewer beans but offers greater depth and complexity. Laflor adapts the roasting process to the origin of the cacao, then slowly grinds and conches the chocolate in stone mélangeurs for up to 72 hours to soften its bitterness and acidity while preserving its character.
We selected this chocolate for its distinctive flavour, its transparent sourcing and the care given to every stage of production. Its dominant honey notes give it a unique character that reflects the origin of the cacao.
Based in Zurich, Laflor produces chocolate according to a natural and respectful cycle, from the cacao tree to the finished bar. The company works as directly as possible with small cacao producers in South America, building long-term relationships and regularly visiting the farms. Each origin is roasted separately, and the chocolate is slowly ground, rested, tempered, moulded and wrapped in Zurich without additives or preservatives.
Spicy Hot Chocolate - by Laflor
Made in Zurich with single-origin Fazenda Vera Cruz 70% dark chocolate from Brazil, this drinking chocolate is blended with Peruvian aji chilli and a touch of Guatemalan cardamom. The result is a rich hot chocolate with gentle warmth, subtle spice and a complex flavour that evolves with every sip.
The cacao is grown on Fazenda Vera Cruz in Bahia, Brazil, where it is cultivated using organic agroforestry methods alongside the region's natural flora and fauna. After experimenting with different varieties of chilli, Laflor selected Peruvian aji for its fruity character and paired it with cardamom to create warmth without overpowering the chocolate. The flakes melt easily into hot milk or water, producing a smooth, full-bodied drinking chocolate.
We selected this drinking chocolate because it offers something unexpected without losing sight of the quality of the chocolate itself. The chilli adds warmth rather than heat, while the cardamom brings depth, creating a comforting drink that's different from traditional hot chocolate.
Based in Zurich, Laflor produces chocolate according to a natural and respectful cycle, from the cacao tree to the finished bar. The company works as directly as possible with cacao producers in South America, building long-term relationships and regularly visiting the farms. Each origin is roasted separately, and the chocolate is slowly ground, rested, tempered, moulded and wrapped in Zurich without additives or preservatives.