Mozartkugeln


 * The Mozartkugel, also known as the Mozartbonbon was introduced by Paul Furst (a confectioner) in 1890 and named after Wolfgang Amadeus Mozart . **
 * The original Salzburg Mozartkugeln are still produced manually by Furst 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 Furst company, “their employees produce approximately 1.4 million Mozartkugeln by hand using this technique every year”, and the chocolate is store’s in the air conditioned salesroom where they can remain fresh all the way up to eight weeks. **
 * The mastermind, Paul Furst, 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. Furst’s had the idead of the perfect cjocolate that was well rounded with no flat areas. Today, Furst sells the original Salzburg Mozartkugeln exclusively in its four shops in Salzburg,at the Old Market, the Ritzerbogen, the Getreidegasse, and near the Castle Mirabell. **
 * However Furst Confectionary isn’t the only one selling the “orginal” Mozartkugel. Dallmann, another confectionery company 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. The confectionery Engljähringer, which has operated in the city of Salzburg since 1948, also produces Mozartkugeln by hand using the original recipe and are sold in cardboard boxes. 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 traditional method. **
 * Even though most are being handmade there are companies who make them using technology in their factories. However these are different because the industrially produced Mozartkugeln do not use the original recipe, being based instead on variations of it. In addition they are smaller than the original and are often flat on one side **