The Freisingergasse is short, and yet the little shop is easy to miss. Inside: dark wood, glass drawers, the original fittings of a button shop from around 1900. The drawers that once held mother-of-pearl and horn buttons are now full of chocolate.
Wolfgang Leschanz is a master confectioner who crowned himself “chocolate king”, with the wink that goes with it. His chocolate is made in his own manufactory, following recipes he has refined over the years: truffles with apricot, bars with poppy seed, candied orange. Listening to him, you learn along the way why Viennese chocolate tastes different from Swiss.
