Depending on the recipe, different varieties of beans are mixed together. Only beans of selected quality are used to make RITTER SPORT chocolate: cocoa beans from Ghana, Nicaragua, West Africa, as well as fine cocoas from Madagascar, Papua New Guinea, and Ecuador - which unite to create an intensely fruity, distinct, and tart cocoa taste.

After cooling, the roasted cocoa beans are broken. This takes place in a crushing machine. Its strong, grooved rollers fragment the beans into small pieces – what remains are the inner part of the kernels, also known as “nibs”. The shells, and at the same time any remaining impurities, are completely removed by a strong jet of air and several stages of filtering.