Based in Wanaka, The Chocolate Workshop is a small artisan chocolatier producing quality chocolates in the time-honoured European tradition.
The chocolatier creates handmade truffles, caramels, marzipan and specialty confection from the finest ingredients available and uses Callebaut’s Finest Belgian Chocolate enriched with locally sourced, New Zealand ingredients. Fresh ingredients, selected at their prime, guarantee rich deep flavour in every bite, including South Island walnuts and hazelnuts, Central Otago Pinot Noir, Wanaka Beerworks Ales, local herbs, spices and fruits. All artificial flavouring, colouring and preservatives are avoided.
With roots in Hungary and the former Yugoslavia and raised in Mannheim, Germany, owner Tanja Schwindt grew up with an appreciation for food from many cultures. She trained for three years at the MARITIM Parkhotel in her hometown with master pastry chef Oliver Schaefer. Starting with truffles, plate decoration and petit fours, Schwindt fell in love with chocolate and has been hooked ever since.
Schwindt moved to Wanaka in 2005 after 15 years in hospitality. Inspired by New Zealand’s can do attitude, she pursued her dream of specialising in chocolate, opening The Chocolate Workshop in 2012.
Only the finest ingredients are used to create the most authentic artisanal products possible at The Chocolate Workshop, which is more difficult and laborious, requiring obsessive attention to detail.
For more information phone 03 443 5038 or email indulge@thechocolateworkshop.co.nz.
