Chef Elsa
Marillenkonfekt
Intensely fragrant apricot confections from the Wachau valley, shaped by hand into tiny golden fruits and half-dipped in bittersweet chocolate. The taste of an Austrian summer in a single bite.
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Chef Elsa
Rahmkaramellen (Alpine Cream Caramels)
Soft Alpine cream caramels cooked low and slow in good butter, cut into golden cubes and wrapped in parchment. The kind of sweet that disappears from the tin before anyone admits to eating them.
Chef Elsa
Kandierte Veilchen
Real sweet violets painted with egg white and dusted in sugar, one petal at a time, until they become the fragile, sparkling confections that Demel has been selling from glass cases in Vienna for two hundred years.
Chef Elsa
Kastanienkonfekt
Smooth chestnut confections dipped in dark chocolate, the kind the Konditorei puts in the window when the Maronibrater carts start smoking on every Salzburg street corner in October.
Chef Elsa
Sachertorte-Pralinen
Bittersweet chocolate truffles hiding a bright apricot jam center, all the drama of Vienna's most famous cake in something you can eat in two bites with your afternoon coffee.
Chef Elsa
Nougatkonfekt (Austrian Hazelnut Nougat)
Roasted hazelnuts ground silky-smooth and folded into dark chocolate, poured into slabs, and cut into squares that snap when you bite and melt before you're ready to let go.
Chef Elsa
Punschkugeln
The shocking pink confection in every Austrian Konditorei window, made from rum-soaked cake crumbs and apricot jam, glazed in rose fondant. Thrift never tasted this good.
Chef Elsa
Wiener Schokoladentrüffel (Viennese Chocolate Truffles)
Whipped Viennese ganache piped into soft mounds and dusted in dark cocoa. Lighter than any truffle you've had before, because the Viennese don't do heavy when they can do it light.
Chef Elsa
Gebrannte Mandeln
Christkindlmarkt candied almonds roasted in cinnamon sugar until they crackle and shine, the scent that finds you before the market does and pulls you through the cold to the copper pan.
Chef Elsa
Kokoskugeln
Toasted coconut and condensed milk rolled into small firm balls, dipped in dark chocolate, and left to set with a glossy snap. The kind of confection every Austrian Konditorei puts in the window come December.
Chef Elsa
Mozartkugeln (Salzburg Mozart Balls)
Salzburg's three-layered confection: pistachio marzipan wrapped around hazelnut nougat, hand-dipped in dark chocolate couverture, made the way Paul Fürst intended on the Alter Markt in 1890.
Chef Elsa
Haselnusskrokant
Golden caramel shattered through with toasted hazelnuts, the Austrian confection that turns up inside Torten, on top of ice cream, and in the pockets of anyone passing through a Konditorei before Christmas.
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