Classic desserts – recovered
The patissiers at Xocolat Manufaktur have come up with truffles based on classic sweet delicacies: “Wiener Mehlspeise” tastes of rum, raisins, lemon and vanilla, while rum takes center stage in the “Punschkrapfen” truffles; “Marillenknödel” truffles imitate apricot dumplings with a coating of fine breadcrumbs and white chocolate, and an apricot cream filling.
In the beautiful Art Nouveau setting of the patisserie Zum Schwarzen Kameel, traditional desserts including apple strudel and Sachertorte are served in special glass tumblers called chamelles. Former Purveyors to the Imperial and Royal Court Gerstner have coated the classics in chocolate: their Punschkrapferl-Schokolade is a composition of light sponge, a gentle touch of rum, and fruity apricot jam, all covered in pink chocolate. The Apfelstrudel-Schokolade has a crisp base made from milk chocolate ganache, wafers and sweet short pastry. A pinch of cinnamon, apple marzipan, raisins and a chocolate mantle complete the creation. The chocolates were launched in 2017 to celebrate Gerstner’s 170th anniversary.
Gefrorenes, an ice cream parlor in the 18th district, serves both apple strudel and Sachertorte ice cream on weekends. Their creamy Sissi Mandel variety, with sweetened, crunchy almond pieces, is also highly recommended.
Text: Susanne Kapeller
Xocolat ManufakturServitengasse 5, 1090 Wien
- Mo - Fr, 10:00 - 18:00
- Sa, 10:00 - 13:00
Patisserie - Zum Schwarzen KameelBognergasse 5, 1010 Wien
- Mo - Su, 08:00 - 00:00
- on holidays, 08:00 - 00:00
Gerstner K. u. K. Hofzuckerbäcker Shop · Bar · Café-RestaurantKärntner Straße 51, Palais Todesco, 1010 Wien
- Shop & Bar daily, 10:00 - 23:00
- Café-Restaurant daily, 11:00 - 17:00
Gefrorenes - Ice cream like in the olden daysWähringerstraße 152, 1180 Wien
- daily, 12:00 - 20:00