As much a museum as a candy store, the business started by Austrian immigrant Julius Boehm in 1942 is as renowned for its elegant chalet design and remarkable art collection as it is for its sumptuous confections. Since 1981, Boehm’s has been owned and operated by Bernard Garbusjuk who apprenticed with Julius after training and working as a pastry chef in Germany.
“Our founder, Julius Boehm, had already purchased Peter’s Chocolate before my arrival in 1972. He was very fond of the quality and the history of the brand, and it continues to contribute an important aspect of the quality and flavor our customers have come to expect.”
Thanks to Bernard’s culinary background, Boehm’s has long been known for its artisan presentations and sourcing of innovative ingredients. Indeed, since long before it became fashionable, Boehm’s truffles have been infused with the likes of Balsamic Vinegar, Pizza, Lavender, Green Tea and Cocoa Nibs.
“Going on in full force while preparing for the next generation’s future with Boehm’s Candies. I don’t want to retire, go fishing, or sleep in!”
“Invest lots of time and endurance to master this art. You will learn forever, and this could be the driver for an exciting and successful and sweet career.”
Recipe provided by Boehm’s Candies, Inc.
1 1/2 lbs Corn Syrup
1/2 lb Sugar
1 pt Water
3 1/2 oz Coconut Oil
6 oz Whipping Cream
5 1/4 lbs Almond Paste
3/4 tsp Almond Oil
3/4 tsp Rose Oil
1/16 tsp Green Food Coloring
1. Place corn syrup, sugar and water in a kettle and heat to 250° F.
2. Add melted coconut oil and whipping cream.
3. Rotating slowly with the Hobart paddle, pour this mixture over the almond paste and stir under.
4. Add almond and rose oils and food coloring if desired.
5. Fill commercial bun trays approximately 1 inch high with the marzipan dough mixture and roll to fit the tray. Let rest for the day.
Hazelnut Ganache or Truffle Base
16 oz Heavy Whipping Cream
16 oz Half & Half
32 oz Sugar
60 oz Peter’s® Ultra® Milk Chocolate or Peter’s® Gibraltar™ Semisweet Chocolate
6 oz Hazelnut Paste
1. Combine whipping cream, half & half and sugar
in a kettle and cook with medium heat to 218° F.
2. Cool this mixture to room temperature and add
the milk chocolate and hazelnut paste.
3. Pour into tray and let settle for the next day.
1. Cut both the marzipan and hazelnut ganache into strips.
2. Roll the marzipan into ropes and then cut into pieces the size of a marble.
3. Take piece of the hazelnut ganache (about the size of a silver dollar), and mold around the marzipan ball.
4. Shape each ball and double dip in heavy milk, semisweet, or bittersweet chocolate. Boehm’s prefers to use Ultra® and Gibraltar™.
5. Mozart Kugeln are classically finished in a piece of 4 x 4 foil.