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Mozartkugel
MozartkugelConfectionery
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The Mozartkugel (English: Mozart ball), originally known
as the “Mozartbonbon”, was created by the Salzburg
confectioner, Paul Fürst, in 1890 and named after
Wolfgang Amadeus Mozart.The confectionery Fürst s till produces the original
Salzburg Mozartkugeln by hand according to the original
recipe and only sells them in its shops or over its website.
As the Fürst confectionery does not own a trademark for
Mozartkugeln, there are numerous imitation products,
most of which are produced using industrial techniques.
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Assorted Mozartkugeln
Alternative name(s):
Mozartbonbon
Contents [hide]
1 The Original
1.1 Original recipe
1.2 Prizes
2 Rights to the name
3 Other producers that employ the original recipe
4 Industrially produced Mozartkugeln4.1 Austria
4.2 Germany
4.3 Dispute between Mirabell and Reber
5 Other Fürst chocolates named after famous
personalities
6 Monuments
7 Sources
8 External links
The Original [edit]
The master confectioner, Paul Fürst, came to Salzburg in
1884 and opened a shop at number 13, Brodgasse. He
presented the Mozartbonbon for the first time in 1890,
later producing and selling it in greater quantities as
Mozartkugeln. Fürst’s achievement was the production of
a perfectly rounded chocolate, with no flat areas. The
production process used by the confectionery Fürst has
not changed to this day.
Paul Fürst presented the Mozartkugel at a fair in Paris in
1905 and was awarded a gold medal for it.
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Place of origin:
Austria, Germany
Main ingredient(s):
Pistachio marzipan, nougat, dark chocolate
Recipes at Wikibooks:
Mozartkugel
Media at Wikimedia Commons:
Mozartkugel
Mozartkugeln produced by Mirabell
Today, the confectionery Fürst sells the original Salzburg
Mozartkugeln exclusively in its four shops in Salzburg (at
the Old Market, with branches in the Ritzerbogen, the
Getreidegasse and near the Castle Mirabell), and via a
direct service, but not in other shops. Mozartkugeln can
be bought from the confectionery Fürst individually and in
packages of several pieces.
Original recipe [edit]
The “Original Salzburg Mozartkugeln” are still produced
manually by the confectionery Fürst according to the
original recipe and using the original technique: First, a
ball of green pistachio marzipan covered in a layer of
nougat is produced. This ball is then placed on a small
wooden stick and dunked in a dark chocolate coating.Next, the stick is placed vertically, with the ball at the
top, on a platform to allow the chocolate to cool off and
harden. Finally, the stick is removed; the hole that it
leaves behind is filled with chocolate coating, and the
ball is wrapped in blue-silver tin foil by hand. According
to the Fürst company, their employees produce
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Furst confectionery on Getreidegasse
.
this technique every year. In the firm’s air-conditioned
salerooms, the balls remain fresh for about eight weeks.
Prizes [edit]
The specialist magazine, Der Feinschmecker (English:
The Gastronome), gave the original Salzburg
Mozartkugel first place in a comparison test of differentMozartkugeln in its January 2006 edition. It was
remarked that the original Salzburg Mozartkugel is
handmade and that it has a nougat taste with a note of
slightly bitter pistachio marzipan. The original Salzburg
Mozartkugel was awarded a gold medal at the second
international truffle competition during the confectionery fair ÖKONDA in Wels in September 2005.
Rights to the name [edit]
The existence of numerous imitation Mozartkugeln finally led Paul Fürst’s descendants to initiate a
court process. At stake were the rights to the name, not the Mozartkugeln recipe itself. At first, the
dispute concerned only confectionery producers in Salzburg, but later spread to include the competition
from Germany. The result was an agreement which obliged Fürst’s competitors to use other names. The
Mirabell firm, based in Grödig near Salzburg, chose the name, “Real Salzburg Mozartkugeln”. The
Bavarian producer, Reber, opted for “Real Reber Mozartkugeln”. In 1996, a dispute between Fürst and a
subsidiary of the Swiss food producer, Nestlé, which wanted to market “Original Austria Mozartkugeln”, was decided in the third instance. Only Fürst products may be called original Salzburg Mozartkugeln.[1]
Other producers that employ the original recipe [edit]
The confectionery Dallmann, located in St. Gilgen on the Wolfgangsee, produces Mozartkugeln by hand
according to Fürst’s original recipe. Like those produced by the confectionery Fürst, they are wrapped in
silver tin foil marked with blue print.
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The confectionery Engljähringer, which has operated in the city of Salzburg since 1948, also produces
Mozartkugeln by hand using the original recipe. They are sold in cardboard boxes and are available at
Salzburg’s University Square at the Engljähringer market stall. Handmade Mozartkugeln are not
produced en masse using industrial techniques, whereby hollow Mozartkugeln are created and then
filled. Engljähringer Mozartkugeln are produced by “wuzeln” (a regional term in Austria meaning to turn
or to roll) the pistachio marzipan, by covering it in nougat and finally by dunking it by hand in chocolate
coating.
The confectionery Petrik, whose base of operations in the Getreidegasse, not too far from the house in
which Mozart was born, produces Mozartkugeln using the same sound and traditional method. The
confectionery took a top place in the 2006 Mozartkugel test carried out by the “We are Mozart”
website.[2]
Industrially produced Mozartkugeln [edit]
Shortly after the presentation of the Mozartkugel in Paris,
other Salzburg confectioners started to copy it due to its
popularity. The newly developing sweet industry quickly
began to produce this popular specialty too, as Fürst had not
secured the rights to the name Mozartkugel.
The industrially produced Mozartkugeln do not use the
original recipe, being based instead on variations of it.
Furthermore, they are smaller than the original and are often
flat on one side. The Mozartkugeln produced by the Mirabellcompany have a green, ring-shaped marzipan centre
surrounded by light and dark nougat creme. Those produced
by the German company Reber have a centre made of
nougat, which is surrounded on one side by white marzipan,
and on the other side by green marzipan. Moreover, they are
flat on one side and not completely round. The Mozartkugeln
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Mozartkugeln (Mirabell)
produced by another German company, Lambertz, are also
flat on one side, with a hazelnut and nougat centre
surrounded by pistachio and almond marzipan and covered in
a layer of dark chocolate. Both Mirabell and Reber
emphasise that no preservatives, colouring or artificial
aromas are used in their products.
The leading industrial producers of Mozartkugeln, Reber and
Mirabell, are both based in the area of the Euregio Salzburg –
Berchtesgadener Land – Traunstein.
Austria [edit]
The largest industrial producer of Mozartkugeln in Austria is
the Mirabell company (Kraft Foods Austria), which is based
in Grödig near Salzburg. According to its own
figures[citation needed ], Mirabell produces over 90 millionMozartkugeln per year and exports them to more than 30 countries. Mirabell claims[citation needed ] to
have produced a total of 1.5 billion Mozartkugeln since 1945. Other producers include the Viennese
company Hofbauer, which produces varieties with milk chocolate and dark chocolate, and Manner,
which has factories in Vienna, Wolkersdorf and Perg.
Germany [edit]
The world's largest industrial producer of Mozartkugeln is the
German company Reber Specialities, which has been activein Bad Reichenhall since 1938. According to Reber, its daily
capacity is 500,000 Mozartkugeln, and it exports its products
to 40 countries. Another German producer is the Confiserie
Dreher. It is also located in Bad Reichenhall and has been
producing Mozartkugeln since 1931. It claims to be the
oldest German producer of Mozartkugeln. Dreher was bought
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Real Reber Mozartkugel, made by Reber
in 2000 by the Halloren Chocolate Factory in Halle (Saale). [3]
The Lambertz company, based in Aachen, also produces
Mozartkugeln e.g. for discount supermarket chains like Aldi.
Dispute between Mirabell and Reber [edit]
At the end of the 1970s, a dispute arose between the Mozartkugeln producers Mirabell and Reber over
the 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. [4] This is why Reber may
legitimately and continuously use his Genuine Reber Mozart-Kugeln trademark, though with a hyphen
in-between.
Nonetheless, only Mirabell Mozartkugeln are allowed to be round. Other industrially produced
Mozartkugeln must have one flat side.[5]
Other Fürst chocolates named after famous personalities [edit]
Besides the famous “Original Salzburger Mozartkugeln”, which is named after Wolfgang Amadeus
Mozart, there are further chocolates that are named after famous personalities: the Bachwürfel (English:
Bach cube) (Johann Sebastian Bach), Wolf-Dietrich-Block (Wolf Dietrich von Raitenau), Doppler
Kon(Ef)fekt (Christian Doppler) and the Paris-Lodron-Truffle (Paris Graf von Lodron).
Monuments [edit]
In the winter and spring of 2006, 80 oversized polyester Mozartkugeln, each with a diameter of 1.6
metres, were placed in the old town of Salzburg. They had been designed by artists. In the night of the
27th of March, vandals removed one of these Mozartkugeln from the Franziskanergasse, where it had
been bolted to the ground. The unknown vandals then rolled the Mozartkugel onto the street, causing
damage worth around 7000 euro.[6]
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Sources [edit]
1. ^ Mozartkugeln: echt oder original?
2. ^ Mozartkugeltest
3. ^ Confiserie Dreher
4. ^ Mozartkugel: Pralinenkrieg um s Original
5. ^ Nur die Kugel rollt
6. ^ derStandard.at
External links [edit]
History of the Mozartkugel (in German)
Café Konditorei Fürst Salzburg
This article incorporates information from this version of the equivalent article on the German
Wikipedia.
Categories: Austrian cuisine Chocolate Wolfgang Amadeus Mozart in popular culture
1890 introductions Confectionery