Reber Mozart Kugel (12pieces) 240 g

Product Information

At the end of the 1970s, another dispute arose between industrial confection producer Mirabell (today part of Mondelez International) and its competitor Reber over the Mozartkugel trademark. A provisional agreement was reached in 1981 between representatives of the Austrian and German governments, whereby only Austrian producers were to be allowed to use the label Mozartkugeln. Reber protested against this agreement, and the EC-Commissioner in Brussels charged with deciding in the affair finally declared the agreement invalid. [3] This is why Reber may legitimately and continuously use its "Genuine Reber Mozart-Kugeln" trademark, though with a hyphen in-between. Already a little longer there is another handmade Mozartkugel in the 23rd district of Vienna. The 1. BIO Mozartkugel is as the name suggests not only organic, but also vegan. Unfortunately, you will have to travel a little longer to get them at the BIO Café Konditorei Hanauer in the Breitenfurter Straße 351/1. The most famous among them is, without a doubt, Reber’s Constanze Mozartkugel . Named after Mozart’s wife, it utilizes milk chocolate instead of dark chocolate for the candy coating. Store your Mozartkugeln in an airtight container in the fridge where they will keep for a couple of months. Mirabell’s is the only kugel that can be round, and so Manner’s has a flat bottom just like Reber’s. Fürst (Fuerst/Furst) Mozartkugeln

There are different ways to enjoy the Mozartkugeln. Many just plop the whole ball into their mouth and let the layers melt away, whereas others (myself included from time to time) like to eat the outer layers until the center, pistachio marzipan remains. There really is no wrong way to eat them! For example, I eat McDonald’s Big Mac as two, separate burgers (where the bottom half is eaten last) when most likely dig into the whole sandwich with each bite. Chocolate covered with Marzipan, Nougat, and pistachio is made by Mozart Chocolate. They are round in shape due to the name Mozartkugeln (Kugeln means balls). Mozart balls are wrapped in red and gold foil and can be found in all Austrian supermarkets. Did Mozart Make Chocolate? The first is more sentimental: it was 1890, the 100th anniversary of Mozart’s death was coming up, and Paul Fürst decided to represent™ for city pride, creating something special to commemorate the date.

Průmyslově vyráběné koule nejsou přesnou kopií původní receptury, ale jsou na ní zvelké části založeny. Jejich průměr je obvykle menší a některé výrobky jsou na jedné straně zploštělé. Ukoulí firmy Mirabell je zelené marcipánové jádro obkrouženo tmavým a poté světlým nugátovým krémem. Uvýrobce Hofbauer und Manner je jádro nugátové obklopené pistáciovým marcipánem, koule Hofbauer jsou na jedné straně zploštělé. Hofbauer vyrábí dva druhy odlišené čokoládovou polevou: Hofrauber rot je spolevou hořkomléčnou, Hofbauer blau spolevou mléčnou. Firma Reber umísťuje nugát také doprostřed aje obalen zjedné poloviny bílým a zdruhé poloviny zeleným marcipánem, její výrobky jsou také na jedné straně zploštělé. These two steps will help prevent the balls from sliding down the skewer while you’re waiting for the chocolate to set because the ingredients are too soft and the weight of the balls are too heavy. These are factory-made Mozartkugeln, but since you’re already passing by the shop I might as well mention it here: The Lindt store at Kärntner Straße 53. They offer two variations: Blue or red wrapped Mozartkugeln. The only difference between those two is the outer coating which is either milk chocolate (blue) or dark chocolate (red). If you want to go further down the rabbit hole you can also get either a Lindt branded version of them or the classic Hofbauer. However, the content stays the same. A Mozartkugel ( kugel is German for “ball”) is a dark chocolate confection shaped in ball and filled with marzipan, pistachio and nougat. It was first invented in 1890 by Paul Fürst, a confectioner in Salzburg, Austria in honor of Wolfgang Amadeus Mozart. Fürst won the gold medal for his confection at the 1905 World Exposition in Paris and established his company that would continue making Mozartkugeln for many generations to come. This was during a time when it wasn’t common to patent food creations and as the popularity of these chocolate confections took off, numerous other companies started making the same thing and even using similar names. One company called them “Real Salzburg Mozartkugeln” while another called them “Real Reber Mozartkugeln”, and so on. In 1981 the courts decided that Reber had to place a hyphen between Mozart-Kugeln to distinguish a difference in brands and then in 1996 that the courts made a further injunction that only the Fürst brand could call them “ Original Salzburg Mozartkugeln.” The Fürst family still makes them today, now the 5th generation overseeing their handmade confections. To make marzipan, I normally use a bit of almond extract to ramp up the delicousness; however, since I had some Foodie Flavours' almond flavouring, I used that instead for these particular Mozarts. It works exceptionally well, and this may actually be the best marzipan I've ever made.

But enough about eating this Mozart candy. Let me tell you something about the history of the Mozartkugeln. devour and an incomparable treat for your taste buds.Austria has some delectable sweet treats, but nothing treat or something to finish off the perfect meal, our traditional Austrian Mozartkugel, which is filled with a So what makes these candy chocolate balls called ‘Mozart’ so famous? Well, let’s have a look at its history: What are Mozartkugeln? Well, it’s Mozart candy!

Blue Mozart Balls

Making these wonderful confections is really just a case of whizzing up some marzipan and nougat, rolling into balls, and dipping in chocolate. It might sting a little, but Reber Mozart chocolate is currently undoubtedly the market leader. Reber puts out over 180 million candies every year , which is about half a million candies every single day . Invented in 1890 by confectioner Paul Fürst as an homage to the composer, the candy, like Mozart himself, was born in Salzburg, Austria. Fürst’s bonbons are still produced by hand in Salzburg, where the family company is now run by the fifth generation of Fürsts. Paul Fürst was certainly not happy about having to share the profits of his hard work with others. He did initiate the court process, trying to secure the trademark for Mozartkugel, but the further the case went, the more complicated it became.

Mozartkugel is simply one of the highest quality indulgences that you’ll ever taste. Inside the Mozartkugel:What Mozart Chocolate is made of

Impressions

Close the marzipan around the nougat ball to fully enclose it and then roll it into a ball in the palms of your hands. Mirabell’s Genuine Salzburger Mozartkugeln is an Austrian confectionary with a rich tradition and is one of the most famous examples. They are a popular gift, a typical Austrian souvenir, and a testament to the country’s rich culture and tradition around the world. What Are Mozartkugeln Made Of? The chocolate candy balls are a very typical candy for Austria, the land of Mozart. It’s said that the inventor was Paul Fürst, a baker in Salzburg (another important city in Austria). The story goes that he created the chocolate balls in 1890. And for you travelers: you can still find the bakery in Salzburg, on the Brodgasse nr. 13. Paul Fürst named his chocolate candy balls after Mozart. As a tribute, but also as a smart commercial move. Mozart candy history: big commercial mistake quite compares to this classic; and most famous Austrian chocolate candy commonly called Mozart Balls. This It must be mentioned that I am greatly condensing the Mozartkugel Courtroom Drama (now that’s a show I’d gladly watch!) here. There was an entire Soap Opera’s worth of events unfolding over the course of several decades:

If you’re making round Mozartkugeln which will require impaling them on a skewer, I recommend chilling the prepared balls for at least an hour before dipping them in chocolate. This will firm up the kugeln help prevent them from sliding down the skewer while you’re waiting for the chocolate to set because the ingredients are too soft and the weight of the kugeln are too heavy. If you’re not making round kugeln and plan on dipping and setting them on a flat surface to dry then there’s no need to chill them first.Vanillekipferln & Faschingskrapfen /curiouscuisiniere.com and weareaustria.at, respectively Mozartkugeln You can still find the ‘original’ Mozart chocolate balls if you want. You recognize them by the silver coloured paper they are wrapped in. The biggest competitor of baker Fürst, and now market leader when it comes to Mozartkugeln, is the company Mirabell. They wrap the chocolate balls in a red/gold coloured paper, and it’s the Mirabell version that I saw everywhere during my trip to Vienna (if you want to know more about my trip to Vienna, you can read my Vienna report here).