PETER’S & CHEFS: GOOD CHEMISTRY orn in Switzerland, where the patissier’s art is a point of national pride, Peter’s Chocolate has long been favored by discriminating pastry chefs for their assertive flavor and workable consistency. Peter’s selects its cocoa beans by hand from the yield of equatorial farms on two continents. After fermentation, the beans are culled again and formulated into wafers in 5 kg. boxes under the direct supervision of a team of culinarians. The final product is a select offering of chocolates that are as refined, as varied and as exceptional as the customers who choose them. Culinary Line Product Parameters Our Distributors Trade Show Calendar