Chocolate appeared in Austria in the 19th century. Then the Austrians could not even think that they would love chocolate so much that they would become one of the leaders in the production of high-quality delicacies from cocoa beans.

Today there is no limit to the variety of Austrian chocolate. In addition to the fact that there are many manufacturers producing chocolate both according to classic old recipes and original ones, there are many small family businesses. These private confectioneries often offer new combinations of chocolate with various spices, herbs, fruits, nuts and other additives.

Austrian chocolate- this is the diversity in the assortment, the refinement of the taste of each product, the inspiring aroma and the highest quality of work.

Benefits of Austrian BIO chocolate.

As was written earlier, Austrian chocolate has many subtypes. One of them is Austrian BIO chocolate.

Austrian BIO chocolate has a number of advantages over regular chocolate, although this does not mean that simple treats are worse.

Benefits of Austrian BIO chocolate:

1) BIO chocolate is an absolutely natural product. For its production, dyes, preservatives, GMOs and other inorganic additives are not used, which, even to a small extent, may be harmful to the human body. The products used as raw materials are 100% environmentally friendly, grown in natural conditions. But despite this, before entering production, the ingredients undergo full testing.

2) At the BIO chocolate production factory itself, nothing dangerous will be able to get into the product. Only safe technologies are used there. In addition, the entire production process is strictly monitored to ensure that you get exactly the natural product you expect.

3) In the last, but no less important point, we will talk about the usefulness of BIO chocolate. Naturally, when we talk about BIO products, it immediately becomes clear that they have significantly more beneficial properties than conventional ones with suspicious additives. BIO chocolate has all the qualities that have a beneficial effect on the body. Firstly, it can lift your spirits; secondly, chocolate tones up, increasing brain function; thirdly, it preserves beauty and youth; fourthly, it strengthens teeth.

Therefore, if chocolate is made from low-quality products, incorrectly or with the addition of something chemical and dangerous, then it may simply not have all these properties or even be harmful.

Austrian BIO chocolate with logo.

Austrian BIO chocolate with a logo is one of the most successful options for a gift for a business person.

The thing is that BIO chocolate is a high-quality product with a unique aroma and fantastic taste. Such chocolate will be highly appreciated even before it has been tasted. So your client will be very happy with this gift. He can conclude that if you care about your own and your neighbor’s health, preferring BIO products, most likely you are also for healthy relationships both in your personal life and in the business sphere, which is very important when concluding any contracts.

The history of chocolate began with the Mayans and Aztecs. From this moment on, the solemn procession of this “product of the Gods” continues throughout the world.

Thanks to the conquistador Hernando Cortes, cocoa beans entered Spain and attracted the attention of the royal couple and the Spanish nobility. We must pay tribute to Anne of Austria. It was with her blessing that chocolate became widely known in Europe and its production began to develop rapidly. At the age of 14, Anna is married to the King of France, who, following the example of his wife, also becomes a fan of chocolate.

The first masterpieces in the history of chocolate science

Austria became acquainted with chocolate in the 19th century and, unnoticed, became a leader in the production of this product. Confectioner Franz Sacher was the first to become famous in the field of making chocolate desserts. In 1832, he created a chocolate masterpiece using melted chocolate and marmalade. After this, thousands of unique desserts appeared, but Austrian confectioners do not think to stop there.

Chocolate fantasies for the soul

Since Austria occupies one of the leading places in chocolate consumption per capita, it is quite natural that it is one of its main producers. The innovators are Chokolatier Hochleitner, who were the first to use camel milk in the production of chocolate. The Salzburger Shokolade company has launched the world-famous Mirabell Mozart sweets in honor of a compatriot known for his genius. It was he who sang chocolate in his ode “Cose Fan Tutte.”

By the way, in Austria it is not only large enterprises that produce chocolate. A large number of small private confectionery shops also do not lag behind in the production of this wonderful dessert, sometimes surprising with their unusual recipes, far from the classic ones. The original recipe also has its own charm - after all, chocolate reveals new facets and allows lovers of this sweet to discover new preferences.

Chocolate for the body

In addition to its direct purpose as a dessert, chocolate also has a relaxing function. Austria is a chocolate lover and has even created spas to regenerate the body, not just the soul. One of these paradises called Bad Eisenkappel is located in the southwest of the province of Carinthia. Here you can experience all the wonders of therapeutic relaxation: a massage using warm chocolate, a bath of liquid chocolate, chocolate masks for the body and face with the addition of fruits and plant extracts, as well as clay and seaweed. Chocolate can undoubtedly bring order to your body and get rid of depression.

Chocolate as medicine

Research by scientists has shown that dark chocolate that has not been subjected to heat treatment helps prevent cardiovascular disease. About 60 grams of chocolate with a high content of cocoa butter prevents the narrowing and hardening of the arteries. After taking a medicine such as chocolate, blood circulation improves. The effect is observed within several hours.

Chocolate contains flavonoids, which prevent premature aging. In addition, the dessert is rich in phosphorus, good for the brain, magnesium, which helps regulate cellular metabolism, and calcium, necessary for bone strength. And finally, chocolate is a happiness pill, the hormones of which begin to be produced immediately after eating a piece. Be friends with chocolate and be happy!

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Where are the best chocolate factories in Europe? Chocolate producing countries: excursions to manufactories in Belgium, Switzerland, Austria.

Chocolate is the most popular dessert in the world. The technology for producing this sweet has its own characteristics in each country. Both those with a sweet tooth and the average traveler may find it interesting to visit the places where it is made. In the chocolate workshops of Europe, you can not only taste the delicacy prepared there, but also learn more about the production of the divine dessert.

Chocolate factories in Belgium

Incredibly, our little one is one of the largest chocolate producers in the world. This country produces more than 170 thousand tons of chocolate annually. Despite the fact that the chocolate tradition originated here only in the 18th century, Belgian masters are today recognized as the best in the whole world.

There is one caveat: not all local workshops are ready to accept tourists, so in a country with such a huge number of manufacturers there were only a couple of factories that hold “open days”. To try the standard chocolate, we recommend visiting the following manufactories:

• Neuhause- at this factory it is unlikely that you will be able to get into the production itself (the chocolatier carefully keeps the secrets of making chocolate), but workshops are organized here especially for those with a sweet tooth. You can quickly learn how to turn liquid into shaped candy.
• Cyril Chocolate- here tourists are always welcome, excursions are held to the holy of holies of the workshop. Travelers are shown films, told about the origins of the chocolate tradition, and treated to chocolate in the tea room.

Chocolate factories in Switzerland

It was in the 19th century that a chocolate production franchise was first obtained. It was made by none other than chocolatier Francois-Louis Caillet. The skilled master managed to bring together all previously known chocolate recipes.

What came of it? This is easy to find out by visiting some establishments:

• Chocolate Train Maison Cailler- while in Montreux, you can take a special train that will take you straight to a Swiss chocolate factory. Its owner is the world-famous Nestle concern, but family traditions in the manufactory have been preserved. Of course, there are excursions for tourists here, but they are more like a walk through a theme park and a friendly conversation about chocolate. The tour also includes a tasting.
• Lindt- you can get into the holy of holies of the legendary Swiss chocolate brand only from the end of spring to the beginning of summer. Outsiders are not allowed into the production, but films about the creation of chocolate are shown with pleasure. At the end you will be generously fed with sweet products.
• Chocolaterie Stettler- here they offer to enjoy the divine taste of classic chocolate and its variations with various additives. Unfortunately, the excursion to this factory is limited to tasting.

Chocolate factories in Austria

There are, of course, many chocolate factories in the country, but they all pale in comparison to one of the oldest chocolate factories.

Austria is the birthplace of Wolfgang Amadeus Mozart and waltzes. Austria is also the third country in the world in terms of chocolate consumption per capita and one of the leading countries in its production. Great innovators in this matter are Chocolatier Hocheiner - they invented chocolate based on camel milk. The first in the chocolate field in 1832, the confectioner of Chancellor Metternich, Franz Sacher, became famous, trying to please the demanding taste of the owner, he baked a cake from soft sponge dough with the addition of chocolate and apricot jam. In 1866, the rich confectioner opened a hotel in Vienna, which is still thriving. In general, except in Austria Large manufacturers have a large number of confectionery shops that produce their incomparable chocolate according to original recipes.

The Salzburger Shokolade company has become world famous for its “Mirabell Mozart” sweets, created in gratitude for one chocolate bar, “Cose Fan Tutte”, written by their most brilliant compatriot.

Mozart Mirabell sweets are produced in the city of Salburg in the hometown of Wolfgang Amadeus Mozart. The sweets have a core of the most delicate marzipan, covered with a layer of nougat, and on top - milk and mild bitter chocolate. The filling consists of pistachios, exquisite almonds and freshly roasted hazelnuts. Confectioners at Making one candy takes 2.5 hours and involves 14 work steps.

Berger chocolate differs from other chocolate manufacturers in its original packaging. The main emphasis in the packaging design is on high-quality photos of the chocolate itself and on the use of the same golden hue, which emphasizes the premium class of the product.

The hand-crafted logo font pairs well with the photographs and streamlined linear topography on the packaging.

And one important detail: the chocolate is not packed in foil, but in transparent packaging paper.