Our story began four generations ago in Europe.
Julius Wartelski, a German from the Prussian region, sent his son John to Berlin and Zurich to learn the fine art of making chocolates. After some time, John returned with knowledge, experience, and above all, a passion for creating the best chocolate pieces.
Julius and John emigrated to Argentina at the end of the 1930s, and in 1943 they opened their dream factory in Buenos Aires.
John put into practice his knowledge and recipes brought from the most prestigious chocolatiers in Europe in an outstanding way, quickly conquering Buenos Aires, and establishing an obsessive tradition of quality that today has 75 years of widespread recognition in the local society. John’s son, Leonardo, following in his father’s footsteps, trained in Europe, and has continued the development of the family brand for several decades. Leonardo brought intelligent details into the manufacturing process of chocolate, for which he has been recognized across multiple countries. The fourth generation of Wartelskis has now brought their tradition to the United States to share chocolate, made like very few in the world.
When you taste our products, you will experience something different. Our particles of chocolate are refined to 16 microns, along with 60 hours of conching. These important processes affect taste and texture and are expressed through an extremely refined experience. One bite is all you need to recognize the smooth texture and purity of the chocolate flavor. Cacao beans, liquor, and butter are sourced from the best regions in South America. Our fillings are created from the finest hazelnuts, almonds, and fruits.
OUR BRAND PHILOSOPHY
QUALITY
in our
raw materials.
Tradition
in our recipes.
Excellence
in our processes.
OUR METHOD & INGREDIENTS
At LW Chocolatier we work with the highest quality standards. The ingredients we use are carefully chosen by our Master Blender who personally analyzes the cocoa harvests of each year from different origins in South America, guaranteeing the quality of the cacao butter and the cacao liquor with which the chocolate will be produced.
Thanks to our 75 years of history and experience in the market, we have a network of producers that provide us with the best ingredients available from around the world. The milk used to make our products comes from Argentine pasture cows overseen by Swiss dairy farmers. We make our nougat and marzipan from hazelnuts and almonds imported from Italy and Spain. We source our fruits from family-owned farms in the Argentine Patagonia. Through this methodology in sourcing, we can pledge that all our products are of a superior quality.
We do not work with preservatives, dyes or artificial flavorings. All our ingredients are 100% natural and hand-made. When you try one of our products, you will feel like it’s the first time you’ve had chocolate.
The superlative qualities of our chocolate are due not only to the excellence in raw materials but also to our processes in manufacturing. Leonardo Wartelski, current CEO and master blender of LW Chocolatier, designed his own production process which directly impacts the texture, taste and creaminess of chocolate, creating a product out of the ordinary.
While other producers save in costs by reducing the time in the conching process, or not refining the chocolate particles enough, we refine at 16 microns and conch for 60 hours. Why? Because we work each stage of the production process with special dedication giving each instance all the time it needs to be able to take full advantage of the properties of the cacao bean while ensuring the highest quality and the best experience when tasting the chocolate.
Thanks to our vision of respecting processes and sourcing the best raw materials, we can proudly say that when someone has one of our chocolates in their hands, they are holding one of the best chocolate products available in the market today.
