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The name “LIPIZZANER” initially only referred to the white color of the white chocolate coating since 1850.
Because, according to her understanding of quality, flour-based chocolate cakes of the general category "Sacher tortes" were too dry, THERESIA HAUER® developed a recipe in 1850 using ground almonds instead of flour, coated with Wachau apricot jam, and covered in white chocolate.
With this, she created the recipe for moist, heat-stable, white chocolate-glazed and gluten-free "travel cakes" that last for many weeks and are used in most sizes for the ORIGINAL LIPIZZANER® CAKE.
This quality advantage since 1850 has been passed on daily to the world for 176 years by the same owning family from the Theresia Hauer® chocolate manufactory in Vienna's Josefstadt district, from the LIPIZZANER® branch at Stephansplatz and from LECONTE CHOCOLATIERS® with the LIPIZZANER® CAKE.
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