Robert Hofmann has been passionate about chocolate for a long time. It led him to the wish to produce and refine chocolate himself. Hofmann researched and autodidactically studied the art of chocolate-making including manufacturing processes and the tempering of different kinds of chocolate and started to develop his own innovative creations.
In 2009 Hofmann funded Mandolero Schokoladenmanufaktur in Fürth, close to Nuremberg. Since then he and his team of four are producing chocolates with the joy of discovering new exciting tastes and variations and with the dedication to the highest quality standards. Robert Hofmann takes pride in his popular almond pralines which he refined with ingredients like coconut, chilli, orange or cappuccino.
From the blending of the chocolate to the packaging of the pralines and bars, everything is done exclusively by hand. After tempering, the chocolate is scooped and poured into custom-built moulds, shaping it into the unique flat bars for a balanced taste.
The used ingredients are altogether free of preservatives, artificial colours or flavouring. A good many of them are sourced from regional producers, like coffee beans from Nuremberg or nuts and fruits from local farmers.