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Dear customer,
thank you for choosing handmade truffle-chocolates from the private manufacturer
WIEBOLD.
Made by master hands, using only the world's
very best ingredients we are producing our
noble specialties according to traditional
recipes since 1968.
My father Rolf Wiebold who was the founder
of WIEBOLD company had started to learn
the fine art of truffle-making in 1945 and was
afterwards working for the most renowned
chocolate-manufacturers in Germany, France
and Switzerland before he started his own
business together with his wife in their own
small kitchen.
Just like my father I have learned the art of
making the finest chocolates starting right
from the bottom. At first I began at my parents
small company, later I was trained at some first-class companies all over the world. Marzipan-manufacturing in Luebeck, cocoa-plantation
in Brazil and large chocolate-companies in
Belgium were milestones in my career which
offered me great knowledge and skill at remarkable places.
For me it is not only a "job"but a vocation,
including body and soul. I enjoy "living"my
profession constantly although it means hard
work and not just art but craftsmanship as well.
Knowing that you really enjoy the pleasure
of our fresh products which my team and I
create each day with great love and belief it
is our motivation to go on serving you joyfully
to your utmost satisfaction.
We very much enjoy launching our handmade
first-class chocolates and truffles in America
from now on and promise to present the best
of the best from our production.
My team and I are at your disposal at any time,
wanting to enchant your senses each new day.
For further information please contact our re-
presentative in New York or our headquarter
in Germany.
Cordially yours,
Walter R . Wiebold
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„Handmade – working by heart“ –The filling of each truffle chocolate must shine, must have a quite special glaze and melt softly on the tongue. Our hand dressed truffle fillings are also optically unique.
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„Götterfunken“ – All Wiebold products are delivered in the typical black and red Wiebold design setting. Often copied but never achieved, Wiebold has repeatedly created new trends especially with its high-quality packaging.
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„Only the best of the best “– The Wiebold Confiserie purchases raw materials
and semi-finished products exclusively and direct from the world ’s best manufacturers. In all companies which supply Wiebold, the owner has worked in
his youth and his way led him thus to the chocolate manufacture in Switzerland
and Belgium. He produced marzipan in Lübeck and harvested cocoa in Africa
and Brazil. Only the best – and above everything always fresh – ingredients
are used, as well as the best alcohol distillates in the world, such as, for
instance,original champagne from France.
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| „The Wiebold factory “– In 1992 Walter R.Wiebold built
a completely newly-conceived plant with a production
area of about 6,000 sq.m. In the last year approx. 3 million
kilos of truffle chocolates were produced. Up to 250 co-workers work in the ultra modern plant during the Season.
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Walter R. Wiebold supervises the on-going production every
day. In this way he stays in direct contact with all colleagues
and co-workers because he puts very great value on a good
working atmosphere and optimum motivation.
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„Lovingly “– The „good old days “they still exist, because
at Wiebold, many truffle chocolates are even today still
expensively decorated piecemeal by hand. The connection
between traditional handmade art – where it is necessary
– and the most modern high-tech-plant – where it makes
sense – produces a symbiosis of perfection.
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„Freshness “– The best trained truffle chocolate masters,
the most noble chocolates and the best raw materials only
make sense, when the product is enjoyed by the consumer
as freshly as possible. Thus Wiebold operates strictly
according to orders received and thus no product stays
longer than 5 days in the store.
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| On the 15/12/1968 the trained truffle chocolate master, Rolf Wiebold, covers the first truffle chocolates with runny chocolate in the warmable child ’s plate. He was considered one of the best tradesmen for high-quality confectionery and was the first apprentice truffle chocolate maker in Germany after the war.
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| Since the kitchen production in the meantime had spread into all the rooms of the private house, the company moved into larger premises and now had a production area of 68 sq.m.at its disposal.
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The Wiebold Confiserie takes over the ginger chocolate manufacturer Langenbeck in
Hamburg and extends the range with ginger and marzipan specialities.
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| Walter R. Wiebold founds the ‘Chocon Germany’, a distribution company which provided the retailers with the Wiebold products.
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| The Hamburg operation is closed and relocated in the Hamburg environs.
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| The founder of the company Rolf Wiebold dies at the age of 51 and Walter R. Wiebold takes over his father ’s business. A completely new production site is opened on a total surface area of 500 sq.m., which was extended to 1,500 sq.m.in 1992
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Walter R. Wiebold takes over the Krokant GmbH and consolidates it in 1994 to Chocon
Goslar. In Elmshorn a new operation is built with a production area of 6,000 sq.m.
took over production on the 18th of December and since then has had an above-average period of growth. Today Wiebold doesn’t only supply classical confectionery specialty shops and branches, but Wiebold products are in the in-house developed
depots (also obtainable as cool depots), for instance, with innovative textile chain-stores, and are also sold in drugstore markets and supermarkets.
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In the first months of the year 2003 the turnover can be raised by over 40%. In March Wiebold opens a sales office in New York. With the particularly successful conception of best-tasting truffle chocolates, which are packed according to the motto „You see
what you get“ and which are obtainable by the end user for particularly favourable prices. Walter R. Wiebold starts sales in America, which is documented through the participation in the confectionery trade fair in Chicago.
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Wiebold is certified by IFS the International Food Standard,
an important quality managment system. The turnover can be
raised by 100 % in January and February 2004. Wiebold started
up a new production-line with an output by 10 000 000 pieces
of premium-truffle pralines max.capacity each month. Wiebold
started a new packing-line for truffle boxes, with a capacity
of 30 000 boxes each day. Wiebold shows a new range of convienience-products
on the internorga exhibition-distributed by May&Co/Backring
(Hamburg/Germany) a whole-saler for the Bakery Industrie.
Aloha! Wiebold starts a new truffle range: Hawaii Fancy
Flip Truffles with the fantastic flavour of pineapple, Blue
Mountain Coffee white-rhum, vanilla and a lot of Hawaiian
ingredients. Customers can win a special trip for 2 persons
and one week to Oahu - The Heart of Hawaii, original Aloha
Shirts and special picnic-boxes from Oahu/Hawaii (www.visit-oahu.com).
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We only buy through firms who we
personally know,who we trust and
who place the same high demands on
themselves that we also do.
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We only buy the best of the best and
are completely uncompromising in
all questions of quality.
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We always produce the best quality
and freshness that can be created.
Each co-worker is responsible for his
work and we support him in this with
no „ifs“ or „buts“.
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We wish to have the leadership in
quality,but also in the costs.
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The entire Wiebold Team only has
one boss;that is the customer.
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We only produce what we have
perfected and dominated in more
than three decades. Every day we
wish to become just a bit better, faster
and more efficient. We want to take
pleasure and have fun thereby and
always take pride in what we have
achieved. And our target is what we
can still achieve.
Everybody shall take pleasure in our
products, regardless of whether he
conducts business with them or
whether he enjoys them as a
consumer.
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