Wolfgang has been handcrafting candies since 1921, using timeless recipes and the finest ingredients. For example, Wolfgang uses only the finest 100% pure chocolate in liquid bulk and stores it in 45,000-gallon tanks.

Wolfgang has always maintained a careful blend of art and science in making our candies, and this is one of the reasons for our superior products. For example, we still follow the classic European tradition of making chocolate in small batches using vintage equipment; much of it designed expressly for Wolfgang. We keep our chocolate at a constant 110-115 degree temperature at all times to insure freshness and smooth flow through the manufacturing operation.

Much of our wrapping and packaging is done carefully by hand, as well. Quality - not quantity - is our main goal. By returning to equipment and methods developed nearly a century ago we can better monitor each step of the candy-making process and help insure consistent quality, taste, and texture. We guard our favorite secret recipes very carefully. Time intervals, temperatures, and proportions of ingredients are three critical factors in our time-tested approach to candy making.

In touring our chocolate factory, you’ll be particularly impressed by the close controls maintained over all operations. Even though much of our candy is still made by hand, our work is carried out in an air of scientific exactness and nothing is left to chance. Precision instruments regulate temperatures and stabilize the moisture content of the air in our factory. Everything goes together seamlessly to achieve Wolfgang’s high quality results.

Wolfgang takes pride in its homemade quality. That’s another reason Wolfgang Candy is always fresh to the consumer.