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Asbach chocolates were first made in the 1920’s, when it was still unthinkable for women to drink alcohol in public places. It was against this background that Hugo Asbach created these finest chocolate masterpieces in 1924. The uniform, classic appearance of the range has undergone numerous evolutions and refinements over the years. However, the original recipes are still used today.
Asbach chocolates are now made under licence by Rüdesheimer Confiserie, a company famous for the high quality of its products. There are two basic ingredients that set fine Asbach chocolates apart. One is the incomparable German brandy Asbach itself; the other is the cold casting method in chocolate moulds developed by Asbach. It is this exclusive method that ultimately permits the delicate shell of Asbach chocolates, creating the perfect balance between sweet and bitter that puts Asbach chocolates in a class of their own. The particularly fine Sugar crust has its own satisfying crispness when bitten into.