Auer has grown to become luxury master chocolatiers since their founding in 1939 in Geneva. The business has been in the family and is now in the fifth generation of chocolate makers. Today Auers is a meeting place for gourmets and offers a huge variety of luxury products.

The master chocolatiers are associated with being among the very best and use only the finest of ingredients including high cacao content and alcohol in their cream fillings. One of the specialties they offer is the Pave Glace of Geneva, a superb chocolate that was created in 1940 by Henri Auer. Our grand favorite is the Amandes Princesse, imagine roaste caramelised almonds with a milk couverture dipped in a cacao powder, they are simply devine! But all of the specialties are homemade in the traditions of the family. A professional team work by hand and strictly follow recipes of Mr. Henri Auer to ensure the quality and the taste remains the same.

The Auer confectionary company began life with Henri Auer who came from a background of confectioners. He opened his first shop on the Rue de Rive and from the very start it was a huge success. It was thanks to his wifes advice that Claude Auer who took over in 1967 and perpetuated the tradition of the Pave de Geneva, a delicious chocolate with an excellent iced taste that has been imitated but never matched. He equally rebuilt the laboratories moving them from rue de Rive to the Route des Acacias, where they remain today.In 1997, son Philippe took over with enthusiasm the family tradition. In 2007, Philippe Auer was awarded the prize of the best chocolate maker in Geneva, a great distinction indeed! Making excellent luxury chocolate takes a great deal of time and patience. This process begins with the manual preparation of the chocolate paste which is carried out each morning and this stage is one of the most important in determining the success of the stages of coating the pralines. Once the chocolate has heated to the correct temperature the coating process may begin. Chocolates are carefully laid out on a grill and a few seconds are needed to cool down the coating, at a precise moment the chocolates are rolled, using a special fork and it is this process that makes sure the product acquires all of its characteristics. The result of this process is luxury chocolates of the finest.

Today the luxury confectionary of Auer such as the hand made fresh truffles and selections of tempting chocolates may be purchased in the shop and around the world in as far as India. The chocolates are neatly arranged in stunning cloth covered boxes. Chocolates can also be bought on the internet and while the image of the chocolatier has been updated in line with some of the bigger establishments the old methods of hand making the chocolates remain.

Editorial | Image Courtesy Of Regine Auer