Our Story | CC/104

Simeon Rückert CC104 Untempered Chocolat

NOT YOUR TYPICAL CHOCOLATE COMPANY

Untempered chocolate breaks the known flavor profile and is puristic and funky at the same time. It brings out the authentic flavor of the bean and its terroir. This becomes incredibly interesting when you know that there are more than 20,000 different varieties of cocoa beans.

CC/104 stands for Craft Chocolate / Prenzlauer Berg, made by Simeon Rückert // Nobelhart & Schmutzig Berlin.

(proud disciple of the grandmaster of chocolate, Holger Int’Veld)

We only do Untempered Chocolate.

You know the drill from Third Wave Coffee and natural wine: finally it's the cacao's turn, intensely fermented, briefly roasted, funky, fruity and at the same time classic and purist.

Our goal is to bring out the authentic flavor of the bean and its terroir. That is why we have developed the first easy-to-use system for Untempered Chocolate.

NOT YOUR TYPICAL CHOCOLATE COMPANY

Untempered chocolate breaks the known flavor profile and is puristic and funky at the same time. It brings out the authentic flavor of the bean and its terroir. This becomes incredibly interesting when you know that there are more than 20,000 different varieties of cocoa beans.

We only do Untempered Chocolate.

You know the drill from Third Wave Coffee and natural wine: finally it's the cacao's turn, intensely fermented, briefly roasted, funky, fruity and at the same time classic and purist.

Our goal is to bring out the authentic flavor of the bean and its terroir. That is why we have developed the first easy-to-use system for Untempered Chocolate.

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CC/104

NOT YOUR TYPICAL CHOCOLATE COMPANY

​Untempered chocolate breaks the known flavor profile and is puristic and funky at the same time. It brings out the authentic flavor of the bean and its terroir. This becomes incredibly interesting when you know that there are more than 20,000 different varieties of cocoa beans.

We only do Untempered Chocolate.

You know the drill from Third Wave Coffee and natural wine: finally it's the cacao's turn, intensely fermented, briefly roasted, funky, fruity and at the same time classic and purist.

Our goal is to bring out the authentic flavor of the bean and its terroir. That is why we have developed the first easy-to-use system for Untempered Chocolate.

Untempered chocolate breaks the known flavor profile and is puristic and funky at the same time. It brings out the authentic flavor of the bean and its terroir. This becomes incredibly interesting when you know that there are more than 20,000 different varieties of cocoa beans.