Reber Mozart Kugel (12pieces) 240 g

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Close the marzipan around the nougat ball to fully enclose it and then roll it into a ball in the palms of your hands. So Paul Fürst had to give up his fight for the Mozart chocolate candy as a lost cause. Mozartkugel’s recipe was more or less in the public domain, and even if others couldn’t make exact copies, they knew what ingredients to use. First, it was local Salzburg cake shops that made candy similar to Fürst, by hand, including a company called Rajsigl-Süßwarenfabrik that set up the manual production line for Mozart balls in the 1920s. After WWII, in 1948, Rajsigl-Süßwarenfabrik was broken up, and one of its branches, transformed into the now-famous Mirabell, took over the Mozartkugel production. In the 1960s, the company switched from manual to the industrial production method. At the center of Victor Schmidt’s variety is a light nougat surrounded by a generous layer of marzipan and covered with dark chocolate. I would say that I find that bizarre (Mozart, guys, Mozart!) but history is littered with people who weren't truly appreciated until centuries after their deaths... which surely means that by the time Captain Kirk embarks on his five year mission, I'm going to be soooo popular! Paul Fürst, determined to catch the attention of the broader audience with his new experimental chocolate candy, named it Mozart-Bonbon , following this trend. Not that we can blame him, considering it paid off well enough from the get-go. How Mozart Chocolate Took the Confectionery World By Storm:

For ten years, my home was Vienna, Austria, and the sweet tooth of my young self had found many favorites. Among them were cakes, chocolates, and other Viennese desserts. In this review, we will take a look at one of my all-time beloved chocolates: Mozart Kugeln (by Mirabell, Reber, Victor Schmidt/Manner, and Fürst/Fuerst/Furst). Decadent, smooth or nutty, sweet, and wrapped in a ball of goodness, the rich, milky chocolate taste brings a bit of luxury and indulgence to an otherwise boring day.Heindl was the company that manufactured the Mozart ball in Austria. Heindl & Schmidt began as an Austrian confectioner in 1890, and its products include traditional Austrian chocolates such as the Mozart Ball. The company has two factories in Austria. The Mozart Ball is manufactured at the Salzburg factory, whereas the Wrstel is manufactured at the Vienna factory. The Mozart ball, which is named after the Austrian composer Wolfgang Amadeus Mozart, is held in Vienna. Mozart, a composer who was born in 1756, died in 1791 at the age of 87. In addition to symphonies, operas, and chamber music, he is known for his film scores. The Mozart ball is made up of pistachio, marzipan, and nougat. Dark chocolate is poured on top of the ball. Heindl is known for its Mozart ball and other traditional Austrian chocolates, and it was founded in 1890. It is shaped like a Vienna sausage and contains chocolate in addition to its chocolate chips. The Origin Of Mozart Balls

With one fire finally dowsed, another sprang up. Paul Fürst’s descendants decided that if their Mozartkugel couldn’t be the only one, then at least it deserved to be known as the original. Another courtroom drama went down this time between Fürst and Nestle, which wanted to brand their chocolate as “Original Austria Mozartkugeln.” Fürst came out victorious! In 1996, it was decided that Fürst candies would use the tagline “Original Salzburger Mozartkugeln.” Mirabell had to settle for “Echte Salzburger Mozartkugeln” (ger. “real Salzburg Mozart balls”), while Reber went with “Echte Reber Mozartkugeln” (ger. “real Reber Mozart balls”). I have never had the Fürst’s “ Original Salzburg Mozartkugeln” because I was too young to drive or travel on my own at the time. I would like to try them someday when visiting Salzburg. [ Update 8/1/2022: A friend brought us some from Salzburg!] Below is a list of a few of the different brands of Mozartkugeln. The last I heard there are a total of 13 different brands. The brands I’m most familiar with and ate growing up in Germany are Mirabell (made near Salzburg) and Reber (made in Bavaria), both of which I personally prefer over Fürst because of the separate and pronounced layers of regular marzipan and pistachio marzipan in addition to the nougat. Reber is the world’s biggest producer of Mozartkugeln, producing 180 million Mozartkugeln every year. That’s nearly a 500,000 Mozarkugeln every day!But how does it taste? Personally, I like the kugeln (this is the German word that refers to the ball shape). But it’s something that you don’t eat in bulk. The ball itself is in my opinion a bit too big to eat it easily and the candy can make you feel pretty heavy. One, max two, and I’m already stuffed! Dip the kugeln in the melted chocolate to thoroughly and evenly coat them, letting the excess chocolate drip off. As you can see, it’s a Mozart candy chocolate ball wrapped in a paper with the picture of the artist imprinted on it. (If you need to refresh your memory to remember who Mozart is, I wrote a short article about why I’m a Mozart fan,which you can read here). quite compares to this classic; and most famous Austrian chocolate candy commonly called Mozart Balls. This

Refrigerate the balls for at least an hour before dipping them in chocolate so that the marzipan and nougat is firm when you pierce the balls with the skewer. As a former citizen of Austria, I do prefer Mirabell (with perhaps a slight bias) to be more “authentic” to the original as both Wolfgang Amadeus Mozart and the Mozartkugeln inventor are Salzburgers. Reber is a German brand. Victor Schmidt (Manner) Mozartkugeln 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.Note: One batch marzipan, one batch pistachio marzipan, one batch nougat, 2 cups dark chocolate wafers — this will make about 18 Mozartkugeln and you’ll have some pistachio marzipan and nougat left over. If you double the regular marzipan recipe you’ll have enough of the remaining ingredients to make around 30 Mozartkugeln. Talking about the stuffing, the picture below shows you the ingrediënts. Of course, there is chocolate in it, marzipan, and also some pistachio. And it’s the pistachio and marzipan that give the distinctive taste of the Mozartkugeln. The history of the Mozartkugeln Krátce po svém uvedení na pařížské výstavě začaly další salcburské cukrárny kopírovat pochoutku, která si získala rychle velkou oblibu. Cukrárna Fürst komentovala nedávno své konkurenty následovně: „Koule od Mirabell nejsou o nic pravější, než od Rebera.“ [4] 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 second is a bit more prosaic: the height of Paul Fürst’s career came at a time when naming things after Mozart was a tried-and-tested trend.