For three generations Marianne Manes’ Swiss family has been making sublime truffles and chocolates. Now living in Hollywood California, she and her husband Eric Manes created Coco Suisse to share their passion for world class Swiss chocolate.
At Coco Suisse we use only the finest Swiss chocolate, hazelnut gianduja, organic cream and other quality ingredients.
Made without preservatives and chemicals, we suggest you enjoy Coco Suisse products within several weeks to delight in a wholesome experience with the natural ingredients shining with their full flavors.
The Swiss chocolate we use is made from only the most superior quality beans bought directly from farmers at select global locations at fairtrade prices. Doing so promotes sustainable environmental farming and healthy societies, and the highest quality standard of cocoa beans is achieved. Because we know exactly where the cocoa comes from we know it was farmed without child labor.
Once in Switzerland the beans are slowly and gently roasted by masters at their craft. The sublime fineness, which Swiss chocolate is famous for, is attained by conching the cocoa mass, known as cocoa liquor, for up to 72 hours. The frictional heat of conching decreases the size of the particles and promotes the nuanced flavors of the chocolate it is made into.
Marianne continues to hone her skills developing new products and studying with Swiss Master chocolatier Fabian Rimann in Switzerland where he is the owner of the uber successful Fabian Rimann Chocolatier.
Keeping things all in the family, Marianne’s mom has designed Coco Suisse's packaging. Suzanne Potterat is a graphic designer in Bern, Switzerland.