The big candy balls from Salzburg known as Mozartkugel, Mozartkugeln or
Mozart Chocolates, impress by wonderful chocolate and marzipan flavour
and their gorgeous wrapping.
The Echte Salzburger Mozartkugeln have a core made of marzipan,
surrounded by a layer of dark and a layer of light nougat crème, coated
in the finest chocolate.
It was 1890 when the master pastry
chef Paul Fürst from Salzburg invented the Mozartkugel. He formed a
ball out of marzipan, rolled a hazelnut nougat crème layer evenly
around the marzipan core by hand, and speared the ball onto a wooden
pick. He then dipped the hardened ball into dark chocolate and kept
turning it until the marzipan-nougat-ball was evenly covered with a
layer of dark chocolate. Today, Mozartkugeln in the Konditorei Fürst in
Salzburg are still made this way. The complex procedure of making them
by hand was not suitable - with all due respect to tradition - to keep
pace with the growing number of requests. Therefore, the traditional
Salzburger Mirabell Company made its original manual production process
more industrialized. However, for the manufacturing of this specialty,
there are still 14 steps and each Echte Salzburger Mozartkugel requires
2 1/2 hours of work time. Today, the Echte Salzburger Mozartkugeln are
exported to approximately 50 countries and function as the “sweet”
ambassador of Austria.