Zurich meets Ghana
A traditional Zurich confectionery, African spices, and a new perspective on origin and craftsmanship: To mark its 190th anniversary, Confiserie Sprüngli is opening a remarkable new chapter. With a limited-edition praline collection created in collaboration with the Ghanaian manufacturer Midunu, the family-owned company is blending African aromatics with Swiss confectionery artistry. For the industry, this partnership exemplifies how premium chocolatiers strategically combine innovation, origin, and sustainability.
A partnership that is more than just an anniversary project
When a 190-year-old company breaks new ground, it rarely happens by chance. In its anniversary year, Sprüngli is deliberately using the spotlight to highlight a theme that is increasingly shaping the future of the chocolate shop: origin, cultural exchange, and new flavor profiles.
The collaboration with Midunu is therefore far more than just a symbolic partnership. It brings two culinary worlds together: Zurich’s time-honored confectionery art and a modern interpretation of African cuisine. Midunu was founded by Ghanaian chef Selassie Atadika, who is internationally renowned for her interpretation of what is known as New African Cuisine. Her work combines culinary precision with a deep respect for origin, ingredients, and cultural heritage. These very values also strike at the heart of the Sprüngli philosophy.
When Cocoa Origin Becomes a Source of Inspiration
The starting point for this collaboration is not a marketing concept, but the raw material itself. The cocoa beans for the Grand Cru Suhum, Cacao 65% chocolate come from the Suhum region in Ghana—the very place where Midunu is based. This creates a culinary connection along the entire value chain: from cocoa cultivation to the finished praline.
This approach is particularly relevant for the international chocolate industry. More and more premium manufacturers are focusing on the geographical origin of the cocoa, similar to the terroir concept in wine. Sprüngli is one of the pioneers of Grand Cru chocolate in Switzerland. Fine cocoa from selected origins forms the basis for distinct flavor profiles and a clear premium positioning.
Four pralines as a culinary dialogue
The result of this collaboration is a limited-edition collection of four Grand Cru pralines that combine African spices and ingredients with classic confectionery techniques.
- West African Basil
Silky cream caramel with white chocolate is flavored with West African basil. The shell made of Suhum Grand Cru chocolate introduces subtle bitterness and delicate malt aromas. - Ginger-Lemongrass
A white chocolate ganache with ginger and lemongrass delivers a fresh, vibrant aroma, balanced by the Grand Cru chocolate. - Passion Fruit and Pepper
Ashanti pepper and grains of paradise lend a warm, complex spiciness to a Grand Cru ganache with passion fruit and cocoa bean crunch. - Hibiscus
Hibiscus blossoms from Nigeria give a creamy white ganache floral freshness and a slightly tart flavor profile.
All pralines are handmade at the Sprüngli factory in Dietikon—a central component of the company’s quality philosophy.
Haute Chocolaterie: Where Tradition Meets Innovation
The fact that a long-established family business is entering into such partnerships reflects a strategic shift within the industry. Confiserie Sprüngli was founded in 1836 by David Sprüngli and is one of the defining institutions of Swiss confectionery culture. Today, the company is led by the sixth generation of the family, Milan Prenosil and Tomas Prenosil.
Throughout its history, Sprüngli has repeatedly repositioned itself—for example, through the introduction of the legendary Luxemburgerli, which have been among the best-known Swiss confectionery specialties since 1957. The company has also consistently driven innovation in both technology and strategy. For instance, Sprüngli was among the first confectionery companies in the industry to establish its own website as early as 1998.
Sustainability Across the Entire Value Chain
Alongside product innovation, another topic is coming into sharper focus: sustainability. Sprüngli’s Sustainability Manifesto, published in 2020, sets out clear goals across the entire value chain—from raw material sourcing to packaging. Key measures include:
- energy-efficient production processes
- Reducing plastic and promoting recyclable materials
- Strategies to prevent food waste
- Fair working conditions throughout the supply chain
Particularly noteworthy are the health projects for cocoa farmers in several countries of origin. Together with partners, Sprüngli supports medical care for farming families in Ghana, Ecuador, Venezuela, and Madagascar. By funding health insurance and medical treatments, many families gain access to professional healthcare for the first time.
Quality starts with the ingredients
In addition to cocoa, the origin of other raw materials also plays a key role. Sprüngli consistently uses high-quality ingredients. Dairy products and sugar come exclusively from Swiss producers. Swiss free-range eggs are used for the pâtisserie and the Luxemburgerli. In addition, IP-SUISSE-certified flour is used, and only natural vanilla from Madagascar and La Réunion is processed. Whenever possible, fruits also come from Swiss family farms with which the company maintains long-term partnerships. This focus on freshness and origin makes it possible to largely avoid the use of preservatives.
Premium positioning with a clear brand identity
Today, Sprüngli operates 30 company-owned stores in Switzerland, including locations in Zurich, Basel, Bern, Lucerne, Geneva, and Zermatt. In addition to its confectionery business, dining also plays a key role in the brand experience. The historic café and restaurant on Zurich’s Paradeplatz is considered one of the city’s most renowned culinary institutions. By combining confectionery, gastronomy, and experience, Sprüngli creates a brand universe that goes far beyond traditional product sales.
What the industry can learn from the collaboration
The partnership between Sprüngli and Midunu exemplifies the direction in which the premium chocolate industry is heading. Three trends stand out in particular:
- Origin becomes a key quality attribute
Cocoa is increasingly viewed as a terroir product. - Culinary collaborations create new flavor profiles
The exchange between different gastronomic cultures opens up creative possibilities. - Sustainability becomes part of brand identity
Transparent value chains are becoming a key differentiator.
Our Conclusion: An Anniversary with an Eye Toward the Future
The 190th anniversary of Confiserie Sprüngli is more than just a historical milestone. It demonstrates how a family-owned business steeped in tradition leverages its past to set new directions for the future. The collaboration with Midunu exemplifies a modern interpretation of haute chocolaterie: rooted in artisanal tradition, inspired by global flavors, and driven by a growing awareness of origin and responsibility. For the international chocolate industry, this sends a clear signal: the future of chocolate emerges where craftsmanship, origin, and cultural exchange converge.
© Sprüngli
