Mozartkugeln+(food)

Tim Doody Mozartkugeln (food)

People say that imitations are only shadows of the original. This holds to be true of the Mozartkugeln, a perfectly rounded chocolate with no flat areas. It was originally developed by Paul Furst in Salzburg in 1890. Since Furst did not have a trademark for his product, imitations are sold all over the world. But if you want the real thing, you will need to find it in one of four shops in Salzburg.

To make the Mozartkugeln, the confectioner takes a small green pistachio marzipan covered in a layer of nougat a nd places it on a wooden stick. The stick is then dunked in dark chocolate. The stick with the chocolate covered nougat must be propped vertically and allowed to dry. Once dry, the stick is removed and the hole is filled with chocolate. The candy is then wrapped by hand in silver-blue foil. Actually, this whole process is done by hand. Over 1.4 million of these candies are produced by hand every year.

Other companies have copied the candy and produce it by machine. The quality, however, is lacking. The original Mozartkugeln was awarded a gold medal in the second international truffle competition in 2005 because of its superior tate. And now, to be sure you are eating the best, look for the original Salzburg Mozartkugeln because only the Furst products can be called this--since they are the best!