Expect the unexpected
Visser Chocolade is the house of chef Frank Visser. Here a bonbon is a small dish: first-class ingredients from all over the world, combined the way a chef would. Everything is produced in Schimmert, from bean to box.
Frank Visser, chef turned chocolatier
His training and experience as a chef make Frank look at chocolate differently. He likes to make it a little more exciting: the acidity of superfruit against a creamy ganache, caramel balanced with vinegar and fleur de sel, coffee from Limburg in a milk chocolate.
In the kitchen they call it food pairing. At Visser it is the reason every bonbon is a small dish, with a beginning, a middle and a finish.
From the bean from Tanzania
For over ten years we have been working with cocoa beans from Tanzania. There the beans undergo a special fermentation that makes them world class. They are selected in the port of Antwerp before they travel to Schimmert.
Take a look inside in Schimmert
From cocoa bean to box: this film shows how our chocolate is made in Schimmert.
From Schimmert to the rest of the country
What began in 1995 as a single shop has grown into a production company with three shops of its own, thirteen Visser franchisees run by independent entrepreneurs and over 130 points of sale. All with the same boxes, from the same kitchen.
Anyone who visits Schimmert can watch the production through the window. That's how it should be: nothing to hide, everything to taste.
A shop near you
Three shops of our own in Limburg and over 130 points of sale across the Netherlands.