Confectioner Georg Schermer - Niederndorf

Handmade for the heart - Chocolate specialties by Georg Schermer from Niederndorf

His heart beats for chocolate: Master confectioner Georg Schermer produces handcrafted chocolate in Niederndorf. He draws inspiration from the Tyrolean landscape for his work: He combines fine cocoa with regional flavors, such as hay flowers or mountain herbs. The finished product is packaged and sold by hand - often through resellers in the region. Does the prospect of sweet enjoyment also make your heart race?

Handcrafted chocolates from Tyrol - At Georg Schermer, every chocolate has a story
For chocolate production, one relies on exotic raw materials - the cocoa comes from Ghana, Saint-Thomé, Peru, and other distant countries. In the past, these exotic goods were shipped and first reached the ports of Europe. In Germany, so-called Hanseatic cities formed, which quickly became very wealthy. One of these Hanseatic cities is the marzipan city of Lübeck, from which Georg Schermer sources his high-quality raw materials.

The chocolate coating is delivered in blocks and with a cocoa content of 42 to 85 percent to Niederndorf. The idyllic Tyrolean village is located in the Kufsteinerland at the foot of the Zahmer Kaiser, its mountain massif rising majestically in the background. In this unique atmosphere, Georg Schermer crafts his chocolate specialties by hand.

Inspiration from the Tyrolean Mountains
Georg Schermer enjoys drawing inspiration from the surrounding landscape in his work. All the varieties he offers today have been created this way, such as his dark chocolate with mountain herbs. The dark chocolate symbolizes a lush alpine meadow with dark earth. On this nutrient-rich soil, mountain herbs thrive particularly well. The dried herbs are sprinkled over the liquid chocolate with a grand gesture.

But let's take it step by step: The cocoa mass is heated with other ingredients in a large kettle and conched for 72 hours. This process makes the chocolate particularly melting. The molecules of the chocolate are swirled together again and again. They collide with each other and are rounded off in this way, much like river stones in a riverbed, the confectioner explains the process with a natural analogy.

Raw materials from exotic countries
Only after 72 hours can the cocoa mass be further processed; beforehand, the chocolate must be tempered. At around 31 degrees Celsius, the chocolate is ready for filling. On a small tray, some chocolate bar molds are prepared. Georg Schermer picks them up individually: With a practiced swing, he pours a ladle of chocolate mass into the molds. He spreads it out with a spatula, so the square bars are filled evenly and without air pockets.

Now comes the typical refinement: Behind Georg Schermer stand various containers neatly lined up, filled to the brim with herbs and other ingredients with which he refines his chocolates. Dried granggeln (lingonberries), for example, which resemble cranberries in appearance and taste and are considered a superfood. Georg Schermer did not consciously choose this regional ingredient; it was quite literally brought to him.

Every chocolate has a story
A farmer friend had collected particularly many granggeln one year and had no idea what to do with her harvest. Quickly, the master confectioner was asked for advice. He dried the granggeln and sprinkled them into his chocolate. A unique taste was the result. Rose petals also decorate his chocolate bars. Here, the chocolatier was inspired by an operetta: "If you give roses in Tyrol," it says in the operetta "The Bird Seller," which premiered in 1891.

Georg Schermer also incorporates his customers' wishes into the production. For example, he offers a Tyrolean cedar chocolate. Originally, he developed this variety for a friend who is a carpenter; today he always keeps it in his range, as it perfectly reflects his philosophy: Georg Schermer combines the full cocoa flavor from exotic countries with fine aromas from the region.

Handcrafted and for the heart
All chocolate bars are handmade by the trained master confectioner in Niederndorf. Georg Schermer personally takes care of the packaging and shipping of the handcrafted chocolates. The Tyrolean hay flower chocolate, Tyrolean granggel chocolate, Tyrolean mountain herb chocolate, milk and honey chocolate with regional hay milk, and many more are especially popular. However, Georg Schermer is also open to experiments and likes to accommodate customer wishes.

The chocolates from Georg Schermer's manufactory can be found in the Kufsteinerland region at various resellers, such as the Uminger Bauernladen and the Käserei Plangger in Niederndorf, as well as at the Hödnerhof in Ebbs. They can also be purchased online. For corporate clients, Georg Schermer has a special offer: he produces chocolate to customer specifications. His brother Martin Schermer, who runs the advertising agency TAURUS in Kufstein, takes care of the appropriate packaging. It is as convincing as the inner values: The taste of Georg Schermer's handcrafted chocolates is simply unique.

Opening hours:
Order at www.konditorei-schermer-tirol.at

Available for purchase at Uminger Bauernladen Niederndorf, Tankstelle Thrainer Niederndorf, Moser Getränkehandel, Käserei Plangger Niederndorf, Hödnerhof Ebbs, and many more.