Aigner Chocolates are primarily crafted in an Austrian alpine style. Batches are cooked in large copper kettles with large wooden spoons and are moved over to 6‘ ball beaters and forged steel cooling tables, where they go through a 70-year-old press. The pieces are run through our “I Love Lucy” machine – fed, decorated, and packed one by one. Founded in 1930, Aigner Chocolates is one of NYC’s oldest chocolate and confectionery shops. Owned by the same family for three generations, the Aigners have recently passed the recipes and traditions of chocolate making to the new owners, Mark Libertini and Rachel Kellner. Mark and Rachel plan on continuing the rich tradition of making Austrian-style chocolate using the same antique equipment and techniques that have made Aigner a New York City institution. Mark and Rachel are honored to be a part of generations of tradition and hope to help create new practices in the years to come.

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April, 2024

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August 26,2019

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Chandni Siddiqui

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