Carma’s History
From Swiss Chocolate Masters Crafting Excellence Through the Ages
CARL MAENTLER FOUNDS CARMA
In 1931, our founding father, Carl Maentler, a passionate entrepreneur, founded Carma in Zurich, using his apartment as an office and production plant. He began crafting high-quality, Swiss-made ingredients for pastry chefs, bakers, and chocolatiers.
His first product was the chocolate compound glazing - his own invention
A Lasting Production Legacy
Carl Maentler relocates from Zurich to Dübendorf, where our production facilities remain based to this day.
30th anniversary
On its 30th anniversary, Carma became one of the first Swiss brands to expand into the Asian market. This expansion marked a significant milestone for Carma's chocolate products' Swiss quality and expertise in a new region with a rapidly growing demand for premium chocolate and pastry ingredients.
Carma introduces Massa Ticino™ Sugarpaste
Carma expands its production capacity and introduces new innovative products, such as the famous Massa Ticino™ Sugarpaste, a sugar-based cake covering known for its flexibility and flawless finish. This high-quality sugar paste has become a favourite among chefs and bakers for creating beautifully smooth and durable cake designs.
Swiss Craftsmanship Brought To The World
With Carma’s integration into Barry Callebaut, the brand has transformed into a truly global presence. The legendary craftsmanship of our Swiss chocolate masters now enhances Barry Callebaut’s expertise and strengthens its portfolio in the international market.
Wins Gold at Accademia Maestria Pasticceri
Carma’s couverture “Milk Claire” receives a gold medal from the acclaimed “Accademia Maestria Pasticceri Italiani” for the “World’s Best Milk Chocolate”.
Nine Stunning Sugarpaste Colours
In 2014, Carma unveiled nine captivating new Massa Ticino™ Sugarpaste colours. These shades, when used with the *Colour Mixing Guide*, can create over 60 unique tones, empowering chefs and artisans with unparalleled creative freedom in cake decorating.
The delightful palette includes Bride White, Chocolate Brown, Grass Green, Lovely Red, Mellow Yellow, Perfect Purple, Pitch Black, Pretty Pink, and Sailing Blue, alongside the timeless Vintage Ivory, making it easier than ever to craft elegant, colourful, and personalized designs.
Gold Quintin 31%: Carma’s Natural Caramel Creation
In 2015, Carma introduced Gold Quintin 31%, a creamy caramel couverture made by caramelizing milk in a special conching process. The result? A rich, natural caramel flavour and colour—no artificial additives needed. Perfect for fillings, ganache, glazing, and more, it quickly became a go-to for chocolatiers looking for quality and versatility. With a shelf life of 18 months, it’s as practical as it is delicious.
Gold Quintin 31%: Crafted for Your Creations
Halal and Kosher for Quality and Trust
In 2016, Carma®’s chocolates earned Halal and Kosher-D certifications, ensuring they meet diverse dietary needs. The Halal and Kosher certifications allow Carma® to serve a wider range of consumers, while the brand continues its dedication to ethical sourcing and sustainability. These steps reflect Carma®'s ongoing mission to offer high-quality chocolate that everyone can enjoy, made with care for people and the planet.
Black Zabuye 83% & Milk Ecuador 42%
In 2017, Carma pushed the boundaries of couverture with two distinct launches. Black Zabuye 83% became the darkest couverture on the market, delivering striking visual effects and a bold, bittersweet taste. In contrast, Milk Ecuador 42% focused on purity and simplicity, crafted with just three ingredients: gently roasted Arriba cocoa beans from Ecuador, Swiss milk, and Swiss sugar. This couverture stood out for its fruity roasted flavour and rich, reddish-brown hue, offering chocolatiers a high cocoa content and clean, authentic taste.
Black Zabuye 83% & Milk Ecuador 42%: Crafted for Your Creations
Launch of Carma® Ruby Azalina™ 40%
In September 2017, Barry Callebaut introduced the biggest chocolate innovation since white chocolate in 1930: ruby, the fourth type of chocolate. It is known for its natural pink colour, derived from specially selected ruby cocoa beans, and its distinctive taste with berry-like sweetness and balanced acidity gives it a fruity, slightly sour profile.
In 2018, Carma launched Ruby Azalina™ 40%, its own Swiss-made ruby chocolate. Combining ruby chocolate's vibrant colour and fruity, tangy flavour with creamy Swiss milk, Ruby Azalina™ offered chocolatiers a new way to create bold, eye-catching confections. Its smooth, melt-in-your-mouth texture makes it as delightful to eat as it is to see.
Carma Ruby Azalina 40%: Crafted for Your Creations
Swiss milk production
In 2020, Carma established a new partnership with mooh, a Swiss milk producers cooperative, and launched projects to reduce the CO₂ footprint in Swiss milk production. With this collaboration, Carma began sourcing 100% sustainable ingredients for its couverture. This commitment ensures chocolatiers can craft premium Swiss chocolate that’s both high-quality and environmentally responsible.
Contemporary Design for New Packaging
In 2021, Carma introduced a new, contemporary design and relaunched all couverture packaging, reflecting its commitment to innovation and craftsmanship. The updated packaging not only highlights Carma’s premium products, like the bold Black Zabuye 83% couverture, but also offers a sleek, modern look that complements the brand’s dedication to quality and sustainability. This refresh makes it easier for chocolatiers to find and work with Carma’s versatile range of couvertures, known for their rich flavours and exceptional performance.