Sprüngli is a pioneer in the world of chocolate production that continues to make a significant contribution to the global reputation of Swiss chocolate to this day. As a master chocolatier, this family business brings its vision of delicious chocolate to life in the form of unique, masterfully crafted creations.
Inventing new ways to enjoy chocolate every day
From our legendary Truffes du Jour to our range of praline creations through to our grand cru truffles made from the finest varieties of cacao – we have reinvented chocolate time and again. And we keep reinventing it every day.
It all starts with selecting the right ingredients. As a pioneer of grand cru chocolate, we spare no expense in sourcing wild cacao beans from Bolivia for our unique Cru Sauvage truffles, or the fantastically bitter yet exquisite Trinitario cacao from the remote region of Baracoa for our Grand Cru Baracoa chocolate.
But there’s still a long way to go before a product is finished. Our confectioners often spend years tinkering until they find the perfect combination of ingredients and the best processing method.
For our Blanc&Noir truffles, for example, they had to work out how to incorporate Perrier Jouët champagne into the ganache without losing its fizz or flavour. And they found a unique way to achieve this.
The recipes for these delicacies are top secret and have been passed down from generation to generation. It takes a great a deal of knowledge and craftsmanship to use them. However, we are never satisfied with our accomplishments. Tastes and dietary habits change, which is why we constantly look for new ideas so that we can surprise and delight our customers around the world with new chocolate creations – this is what the finest chocolate tastes like.
Handmade with love
Confiserie Sprüngli brings together an enormous range of people and talents from 42 countries to form one big family. These people are united by their enthusiasm for creating unique products every single day. With passion and skill, craftsmanship and creativity, they keep Sprüngli’s traditions alive in the form of outstanding delicacies – much to the delight of the many customers who value our exceptional specialities and friendly service.
We are Sprüngli…
… because I pour my heart into my work.
Atthaphol Buraphalit, Confectionery
We are Sprüngli…
… because our artistry gives others pleasure.
Diana Telli, Confectionery
Recipe to make your own pralines
Ingredients
| 250 g | milk chocolate |
| 200 g |
dark chocolate |
| 100 g | coconut oil |
| 100 g | butter |
| 50 g | rum |
| A little | cocoa powder |
Preparation
Finely chop the chocolate and melt completely e.g. in a microwave or a bowl over hot water. Caution: do not heat above 40°C. Then allow to cool down slightly (approx. 30°C).
Melt the coconut oil too until completely liquid and allow to cool down slightly (approx. 30°C).
The butter should be at room temperature and fairly soft.
Take a square dish with sides, for example a baking tray, gratin dish or cake tin and line with baking paper.
Sieve the cocoa powder and place in a flat container.
Making
Whisk the chocolate and coconut oil together well in a bowl. Add the soft butter and stir in well. Finally, add the rum until a smooth, uniform mixtures is obtained.
Let the mixture cool down a little and then whisk vigorously until the mixture becomes slightly frothy.
Pour the mixture into the prepared mould and spread evenly. Leave in a cool place overnight.
Remove the cold mixture from the mould and cut it into even-sided cubes, maybe warming up the knife slightly so that it cuts better.
Let the cubes rest briefly at room temperature, then roll them in the ready-sieved cocoa powder until completely coated.