Tiroler Edle Chocolate
The excellent milk of the lovable gray cattle fuses perfectly with the high-quality cocoa to make chocolate. The best raw materials combined through outstanding craftsmanship ensure unique enjoyment that sweetens life, but also awakens awareness of small-scale, authentic food production.
Hansjörg Haag is a passionate master confectioner from Landeck, who has acquired his profound chocolate know-how through numerous advanced training courses at the Richemont University of Applied Sciences in Lucerne.
With the recipes for Tyrolean noble, Hansjörg Haag has created delicacies that combine 3 things: In addition to high-quality cocoa couvertures, he only uses excellent raw materials from the Tyrolean homeland and uses them to create exquisite chocolates with exceptional craftsmanship.
Hansjörg Haag has inaugurated his son Christoph in the secrets of the chocolatiers. Christoph gratefully takes over this knowledge and, as a trained cook and enthusiastic gourmet, he makes a valuable contribution to the further development of Tyrolean fine chocolate.
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Marko’s Thoughts
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