Smodics-Neumann: “Vienna’s chocolatiers offer a variety of handcrafted, high-quality chocolate creations.”
Vienna (OTS) – Vienna is known for its exquisite chocolate creations and craftsmanship. Maria Smodics-Neumann, head of the trade and craft sector at the Vienna Chamber of Commerce: “Vienna’s chocolatiers are famous worldwide for their first-class chocolate art, their creative recipes and their traditional craftsmanship. They contribute to the culinary diversity and cultural identity of the city of Vienna.”
With the new apprenticeship chocolatier/chocolatière, a new standard in training has been created in Vienna. Since its introduction on August 1, 2021, this innovative apprenticeship has already made great progress and is characterized by widespread acceptance and first-class quality. Smodics-Neumann emphasizes the importance of this milestone: “The introduction of the chocolatier apprenticeship is a decisive step for the Viennese confectionery. It shows our commitment to the development of modern apprenticeships and underlines the high quality of the training companies in Vienna.”
Craftsmanship and cultural significance
Making chocolate is an art that requires a lot of skill and experience. Viennese chocolatiers are masters of craftsmanship and have mastered the art of tempering, shaping, decorating and presenting their products. Chocolate has a special place in Viennese culture and is closely linked to traditional coffee houses and coffee house culture. Viennese chocolatiers help to preserve and enrich this tradition. The Confiserie Wolf Dietmar Eibensteiner is proud to be one of the largest trainers in the field of chocolatier apprentices. With six Viennese apprentices already, the demand for this training is high, explained Eibensteiner managing director Gerald Kontriner to the department chairwoman Smodics-Neumann during a company visit. “The quality of the training companies in Vienna is outstanding. Through practical experience and sound theoretical knowledge, the apprentices are optimally prepared for the requirements of the labor market. The chocolatier apprenticeship not only contributes to the training of qualified specialists, but also supports the local economy and promotes sustainable practices in the food industry,” says Smodics-Neumann.
The Easter Bunny gives sustainable and regional gifts
The division chair also emphasizes the importance of sustainable and regional Easter gifts from Viennese businesses and craft businesses. Smodics-Neumann: “Especially at Easter, Vienna’s chocolatiers offer a variety of handcrafted, high-quality chocolate creations. Consumers have become more demanding and are dealing more intensively with varieties, origins, variations and products. What was once a niche segment has become a rapidly growing industry.”
About Vienna’s chocolate tradition
The Viennese chocolate tradition goes back to the 18th century. The long tradition of chocolate production has led to the development of a rich variety of chocolate products that continues to this day. Viennese chocolatiers use high-quality ingredients, including the finest cocoa beans from different regions of the world as well as fresh local products for fillings and decorations. They are known for their innovative and creative recipes that combine traditional techniques and ingredients with modern flavors and trends. This leads to a diverse selection of chocolate variations that offer something for every taste.
About the apprenticeship chocolatier/chocolatière
The Chocolatier/Chocolatière apprenticeship has existed since August 1, 2021 and offers a versatile training that covers various aspects of confectionery production. Chocolatiers are involved in the manual and mechanical production of chocolate and chocolate products such as chocolates, candies, figurines and the like. High-quality ingredients such as cocoa, milk, almonds, nuts and raw sugar are used. Chocolatiers work according to existing recipes and also independently develop their own recipes and creations. During the production of chocolate, they control and monitor production machines such as mixers, centrifuges and pouring hoppers. The mixed chocolate (raw mass) is poured into molds and cooled. Chocolatiers also produce jellies, creams and fillings with which to fill and decorate the chocolate products. Work steps such as decorating, decorating, filling or glazing are carried out manually. The training lasts three years.
Questions & Contact:
Vienna Chamber of Commerce – Press and Newsroom
Mag. Marion Bischof-Novak
T +43 1 514 50-1536
E marion.bishop-novak@wkw.at
W wko.at/wien/news