Hand-made in Dübendorf. Flown out every week. →

Confiserie Teuscher · Zürich · since 1931

The champagne truffle
was invented in Zürich.

A Zurich confiserie that invented the champagne truffle in 1947, and has been flying it out of Dübendorf ever since.

  • 1931Zurich
  • 1947Champagne Truffes
  • 1979Fifth Avenue

Chapter one

A truffle with a champagne heart.

Created in 1947 by Adolf Teuscher senior, the Champagne Truffes are still made to that first recipe. Nothing added, nothing kept.

The champagne truffle in section A drawing of a truffle cut in half, showing four layers: icing sugar, milk chocolate shell, dark chocolate and butter ganache, and a cream core with Dom Pérignon. section

The four layers of the 1947 recipe

  1. 01

    Icing sugar

    Dusted over the shell, or replaced by dry cocoa when the truffle is made dark.

  2. 02

    The shell

    A thin envelope of milk chocolate, or of dark chocolate for the black version.

  3. 03

    Butter and dark chocolate

    The filling that holds the core, made from butter and a dark chocolate base.

  4. 04

    Cream and Dom Pérignon

    The heart of the truffle: a cream carrying the champagne the house has used from the start.

Hover or tap a layer. The recipe has not changed since 1947.

1947

The year the first champagne truffle was made, by Adolf Teuscher senior.

4

Layers, in the order the recipe sets them.

56 g – 1 kg

The sizes the truffles leave the workshop in, from four pieces to seventy-two.

Chapter two

Made in Dübendorf, every week.

More than one hundred varieties leave the workshop on Industriestrasse. They are made by hand, without additives or preservatives, and flown out the same week.

The house has never made its chocolate anywhere else. Everything sold in New York, Seoul, Shanghai or Abu Dhabi was made in Zurich.

  • 1931The year the house was founded, in Zurich.
  • 100+Varieties made in the Dübendorf workshop.
  • 8Shops in North America, the first market.
  • 3Continents served, by air, every week.
An open box of assorted pralines and truffles
The assortment, as it leaves the workshop.

Chapter three

Where the green box lands.

Two addresses in Zurich. Eight in North America. The Fifth Avenue shop opened in 1979, in the Channel Gardens of Rockefeller Center.

Switzerland

  • Bellevueplatz 5Zürich
  • Bahnhofstrasse 79Zürich, Brannhof

United States

  • Rockefeller CenterNew York, since 1979
  • Madison AvenueNew York
  • Camden DriveBeverly Hills
  • ChicagoIllinois
  • San FranciscoCalifornia
  • San DiegoCalifornia
  • Corona Del MarCalifornia

Elsewhere

  • TorontoCanada
  • SeoulKorea
  • ShanghaiChina
  • ChongqingChina
  • Abu DhabiUnited Arab Emirates
  • JapanSeasonal, mid-November to February

In the Emirates, the house sells chocolate without alcohol, and champagne truffles made with a virgin champagne.

Chapter four

Paper flowers, green box,
gold script.

The shops are decorated as if it were Christmas every day: hundreds of paper flowers, red above everything, and the box beneath them.

A heart-shaped red box of chocolates surrounded by paper flowers
The box and the flowers, as the shops arrange them.
A green Teuscher box of champagne truffles dusted with icing sugar
The green box, printed in gold script.
Chocolate macarons
Macarons, one of the hundred varieties.

2026

The road out is narrower.

For decades the United States was the house's first market. With the 39 per cent tariff added to the 6 per cent already paid, a Swiss truffle now enters America at 45 per cent. The American shops order less, and the production for the United States has been reduced.

Not one line has moved abroad. The chocolate is still made in Switzerland, because the house considers “made in Switzerland” one of its best arguments. In Zurich, the green box is now sold in two cafés: Bellevueplatz, and the Brannhof on Bahnhofstrasse.

0%

Customs duty on a Swiss truffle entering the United States.

0

Shops in North America, the market built since 1979.

0

Addresses left in Zurich, where the house began.

0

Years since the house was founded, in 1931.

What comes next

Ninety-five years of export made this house famous in other people's cities. In 2026 the road out is narrower: the United States now charges 45 per cent on a Swiss truffle, the American shops order less, and Zürich has narrowed to two cafés where the green box still sells.

What remains is not a market. It is a recipe from 1947, a workshop in Dübendorf, and a name the family has kept since 1931.

The next chapter will not be written in New York. It will be written by whoever decides what a Zurich house does with the world's most famous champagne truffle when the world stops coming to collect it.

About this page

A reading of your house, set in type.

This page is a proposition made to Teuscher, built only from what the house publishes about itself and from what the press has written about it.

The three packages, from CHF 1'200.– to the additional materials, are set out on a page of their own.

See the conditions

Three packages, SEO and AEO included.