The chocolate that presents itself behind glass in all colors and shapes has come a long way. From venezuela, from the ivory coast or from papua new guinea it was brought to the manufactory of the confiserie storath in stubig and processed there to suben works of art.
Now the pralines are waiting for their buyers in the store in the bamberger langen strabe. There were actually enough of them in the months before christmas – but here, too, corona forces improvisation. "Unfortunately, we are not allowed to let in more than twelve customers at a time", says simone konig, who together with her brother johannes storath manages the company, which is now almost 30 years old. But because the rush was greater, the company is now also going into supermarkets with sales booths. Because the christmas business is enormously important for the company. "I’m really glad that we relaunched our online shipping a good two years ago. That was worth its weight in gold, especially during the lockdown."
The history of the confectionery begins in july 1989 in stubig. Where the storath family once had a country inn, everything is now devoted to chocolate and what goes with it in terms of taste. Three employees in the beginning have grown to 130 seasonally. 80 people work in the factory alone, the rest mainly in sales in the stores in bamberg, bayreuth and in stubig. Johannes storath was active in gastronomy at the tegernsee until the end of the 1980s, when he got into contact with major chocolatiers and wanted to focus on this area. With a few experienced employees and a lot of enthusiasm, storath made a name for himself among praline lovers.
The idea for a new taste can arise anywhere, for simone konig for example on vacation in austria: "there i tasted a special pine needle honey on an alpine pasture and immediately the idea came up: you can make something out of it with chocolate!" Her brother usually develops the new creations, which range from the christmas roast apple truffle praline to saffron stars and vienna almond marzipan.
Otherwise, however, the taste journey is to go back to the origins, without neglecting the chocolate trends of recent years, such as salt and chili. "And we also want to try something sour, for example, since there is already a certain sourness in many types of praline."
What do the confectionery experts think a good praline should be?? "First of all, insanely good raw materials, that’s what we value most." For this purpose, johannes storath also travels to many cocoa plantations in non-corona times for example. "We look very closely at how the work is done there and want fair trade to take place, from which the cocoa farmers also benefit." You pay a surcharge, which is paid directly to the plantations.
Even with nuts or almonds it must be the best quality. The interplay of the right ingredients then develops "a taste that is good for the palate, a harmonious play of nuances". Once the filling is right, the chocolate to go with it is selected. And that should always be in the foreground in the end. "Chocolate can be compared to wine, its taste is determined by soil, sun and climate", explains simone konig. And even 75-percent chocolates from peru and venezuela have completely different tastes.
The most popular among customers is the "bambergerin," which is quite difficult to produce: pistachio marzipan and wild cranberries are combined with a rum and honey canache under a thin layer of dark chocolate, garnished with chopped pistachios.
According to the german federal statistical office, per capita chocolate consumption in germany is stable at 2.2 kilograms, and even in the corona year it only decreased minimally to 2.1 kilograms. Simone konig is glad that despite worries about the pandemic, the desire to eat has remained. With some it had become even somewhat more coarse. "We have perhaps also sold a little nerve food for many people."