The Chocolate Workshop produces quality chocolates in the time-honoured European tradition.
We use Callebaut’s Finest Belgian Chocolate (couverture) enriched with locally sourced, New Zealand ingredients. Fresh ingredients, selected at their prime, guarantee rich deep flavour in every bite: South Island walnuts and hazelnuts; Central Otago Pinot Noir; Wanaka Beerworks Ales, local herbs, spices and fruits.
The Chocolate Workshop avoids all artificial flavouring, colouring and preservatives. For maximum pleasure and flavour intensity, enjoy these hand-made chocolates within 4 – 6 weeks.
About the Chocolatier
With roots in Hungary and the former Yugoslavia and raised in Mannheim, Germany a melting pot of immigrants from Italy, Turkey and Greece, Tanja grew up with an appreciation for food from many cultures. She trained for 3 years at the MARITIM Parkhotel in her hometown with Master Pastry Chef Oliver Schaefer. Starting with truffles, plate decoration and petit fours, Tanja fell in love with chocolate and has been hooked ever since.
Tanja moved to Wanaka in 2005 after 15 years in hospitality. Inspired by New Zealand’s “Can Do Attitude,” she is pursuing her dream of specializing in chocolate, opening The Chocolate Workshop in 2012.