Design Switzerland is initiated by Pro Helvetia, the Swiss Arts Council.

«Garçoa»: the power of cocoa

© Garçoa Chocolate

Garçoa: «The chocolate experience – taste and design»


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Cocoa is made of more than 600 aromatic compounds. The philosophy of «Garçoa» is to reduce the ingredients of the fabrication of chocolate to their minimum to experience the diversity of cocoa to its maximum.

Besides this minimalist receipt, the chocolate bars created by «Garçoa» feature different textures and surfaces, extending the consumption to an aesthetic experience.

«Garçoa»  is Andreas Saxer, Michael Hübner, Tina Braun, Andreas Brechbühl and Franziska Akert. Brechbühl & Akert have developed their passion for cocoa while working as agronomists in Peru and Ghana. They started experimenting in their kitchen in 2013 before deciding to found «Garçoa» in December 2015 with the aim of a professional bean to bar chocolate factory. Product developer Andreas Saxer and graphic designers Tina Braun und Michael Hübner came on board as part of the creative team. In 2016, they launched their first chocolate collection to great success. Since then, the production volume has augmented substantially, making them a unique player in a country where the concurrence in the chocolate market is notably tough.


Upcoming maintenance work

The application portal myprohelvetia will be updated from 1.1.-7.1.2024. Due to these changes, open applications must be finalized and submitted via the current online portal ( by the latest 23:59 on 31 December 2023. Until this date, the deadlines and criteria outlined in the current guidelines and calls for applications apply. New applications can be created and submitted in the application portal as of 8 January 2024.