Mozart Cup - purchase buy order bestellen kaufen
200g of Mozartkugeln in a ceramic Mozart Cup.
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.
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Mozart Cup - purchase buy order bestellen kaufen