Asbach chocolates were first made in the 1920’s by Hugo Asbach. He wanted to make Asbach brandy accessable to everyone at a time when it was still unthinkable for women to drink alcohol in public places. The classic appearance of the range has undergone numerous evolutions over the years. However, the original recipes are still used today.
There are two basic ingredients that set 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.
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