Austria and Chocolate Recipe
Austria and Chocolate
Flavors of Austria
Total time: less than 15 minutes
Difficulty: Requires a certain dexterity
Chef's Note
The scholar Johann Volckammer tasted a cup of hot chocolate on a trip to Naples and brought cocoa beans back to Nuremberg, Germany in 1645. From there, cocoa crossed the Austrian border and became royally established in Vienna. At the beginning of the 18th century, King Charles of Spain returned to Vienna, and from his native land, set up a network for cocoa importation.

Chocolate is often associated with "viennoiseries," chocolate-filled Viennese pastries, but what really left a mark on the history of Austrian pastry was the appearance of the famous Sacher Torte in 1852.



Viennese-Style Hot Chocolate

  • Make a hot chocolate, let cool slightly;
  • add half an egg yolk per cup;
  • whisk over low heat until thickened, being careful not to let it boil;
  • serve hot, topped with a spoonful of whipped cream.
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