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Glüehwii Tsüri chocolate

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Regular price SFr. 8.90
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Dear Tsüri, I want to tell you something. When the sun sets early in winter and the moon and stars already shine brightly over Lake Zurich. When I admire the breathtaking Christmas lights on Bahnhofstrasse with a mulled wine in my hand. When a delicate scent of cinnamon, cloves and cardamom floats across the Sechsilüüte Square. Then I know: It won't be long until Christmas.

Weight: 100g

PRICE 8.90 CHF per piece.



  • Cocoa mass
  • Raw cane sugar
  • Cocoa butter
  • Vanilla Bean Bourbon
  • Cinnamon
  • Coriander seeds
  • Lemon peels
  • Star anise
  • pimento
  • laurel
  • nutmeg
  • cloves
  • Orange peels
  • cardamom
  • Ginger
  • fennel
  • Sunflower lecithin

May contain nuts , milk . Certified according to CH-BIO-006.

Nutritional values

Quantity per 100 grams

  • Calories 511 kcal
  • Fat content 38 g
  • Saturated fatty acids 21 g
  • Carbohydrates 31g
  • Sugar 29 g
  • Protein 9 g
  • Salt 0.24 mg

Diving story

The chocolate for the unconventional and connoisseurs

Chocolate, cheese or wine. Kay Keusen has always wanted to delve deeper into one of these topics. When he found the badly hit 'Taucherli' in 2015 - a chocolate start-up that five visionaries had founded a few years earlier - he couldn't think of anything else. He takes over the Taucherli and moves it to his Zurich garage in the middle of District 5. He immediately immerses himself in the world of chocolate. He develops, makes, builds, tries out and starts again from the beginning. It's a struggle in the much too small spaces. But there is also Kay's passion and his almost limitless joy in making things. With a lot of passion, time and helping hands, the Taucherli becomes stronger and ultimately profitable.

In 2016 , Kay realized that until now he had only been a chocolate melter and not a chocolate maker. He studies everything he finds on the internet and completely immerses himself in the bean-to-bar scene. Traveling to different bean-to-bar manufacturers is an eye-opener for Kay. He feels at home in the casual, do-it-yourself scene, which is far away from the big chocolate chic crowd.

Bean-to-bar machines cost a lot of money . Kay gets as many orders in as possible and works even when others are sleeping. The cooling tunnel is the first of many larger investments. Next step: The move to Zurich Schwamendingen in 2017 to an old post office. Because of a small but fine detail (the room height is too low for some of the machines!), the Taucherli is reined in again and has been at home in Adliswil on the city limits of Zurich since 2019 .

All machines will be in operation in 2020 . In the summer, the city-famous Black Ice Cream refreshes, and in the winter, the hot Taucherli Trinkschoggi warms you up. And the fan base of bean-to-bar bars is growing. In 2019, Taucherli was awarded silver for its Ghana 100% Pure chocolate and bronze for its 70% Mexico chocolate by the Academy of Chocolate, the industry's most important award worldwide.

The diver wouldn't be as strong today without his friends. Kay's parents have been there since the beginning, packing bars for days at a time. Colleague Anne supports Kay at markets and constantly strengthens him mentally.

When it comes to support in the areas of machine technology and graphics, Kay can count on two of his best friends: Chris tracks down every loose piece in the roasting machine even at midnight and thanks to Davide , the Taucherli packaging looks the way it does: unmistakable and beautiful.

These boards are allowed to move into familiar shops on a regular basis: At this point, a big thank you to all the specialty shops.
Shops and retailers who work with us. The newest additions to the Taucherli team are Lodoe , he supports Kay in all chocolate production and Ilona , ​​she rocks the chocolate office and makes sure there is no chocolate chaos.

Has the little diver now settled down? No, we also go out again and again to bring you the best in Switzerland. “There's such a lot of world to see” is what the song “Moon River” says. We are excited to see which rivers, lakes and oceans we will explore.
Our spirit of adventure, curiosity and the promise: there is always time to try out crazy ideas.

That's why: Come along on the sensory journey of bean-to-bar chocolate. We're just getting started!