Aigner Chocolates

Specialties

Aigner chocolates are primarily crafted in an Austrian style for 80 years. The Aigner family has worked for three generations to bring the best chocolate to Queens, New York.

At the most basic level, Austrian chocolate differs from French, Swiss and Belgian styles in that most pieces do not involve ganache (a mixture of chocolate and cream) or the very perishable creams and butters required for some smaller ateliers. Austrian confection tends to have rich centers, smooth with very vibrant flavoring. Marzipan, popular around the holidays, is among the more famous aspects of the Austrian chocolate world, as it is for Aigner Chocolates.

History

Established in 1930.

Aigner chocolates is one of the oldest chocolate companies in New York, dating back to 1930. Through the years, three generations have worked for the business bringing fresh handmade chocolate to New York.

Simple, conservative rules are followed in the kitchen. Consistency, high-​quality ingredients, freshness and careful, unrushed cooking and processing are paramount. The family relies on a collection of small suppliers with whom they share a long and successful history.

Meet the Business Owner

Mark A.

Business Owner

In September 2015, I took over operations of this venerable NYC chocolate shop in Forest Hills. It is my intention to continue the rich Aigner family tradition of Austrian style chocolate and their philosophy of «chocolates made fresh daily».

The company goes back to the early days of New York (1930), when elevated train lines crisscrossed the city and the country was about to enter the Great Depression — our store was built during this time, and has made chocolate consistently, for 80 years.