Zotter Chocolate, Riegersburg, Austria
In 1992, Josef Zotter begins to produce chocolates in the back office of the confectionary shop in Graz and invents the hand-scooped chocolate, a mixture of inventiveness and handwork, filled in layers and plies. Also new are the 70 g format and the chocolate coating instead of the cubed breaking pattern. The varieties of the first hour: poppyseed-cinnamon, pumpkin brittle with marzipan, hemp, crudités, champagne and grilled walnuts with marzipan. In 1999, the Zotters decide to bank entirely on chocolate. In the former stable of the parental farm, the zotter chocolate manufacture is opened.
Zotter Chocolate, Riegersburg, Austria
In 1992, Josef Zotter begins to produce chocolates in the back office of the confectionary shop in Graz and invents the hand-scooped chocolate, a mixture of inventiveness and handwork, filled in layers and plies. Also new are the 70 g format and the chocolate coating instead of the cubed breaking pattern. The varieties of the first hour: poppyseed-cinnamon, pumpkin brittle with marzipan, hemp, crudités, champagne and grilled walnuts with marzipan. In 1999, the Zotters decide to bank entirely on chocolate. In the former stable of the parental farm, the zotter chocolate manufacture is opened.