Mozart Balls
![Mozart kugle Mozart kugle](/image_style/blog_hero/Documents/blog_post_image/mozart.png.webp?1721046709)
When you hear the word Mozart, your first thought would certainly be the famous composer, the child prodigy Wolfgang Amadeus Mozart. The "Wunderkind", as they called him, was born on January 27, 1756 in the Austrian city of Salzburg. Considering that he played from memory several compositions at the age of five before he even learned to read letters, his father Leopold, a known violinist, quickly recognized his genius. He was less than seven years old when he performed at the Schönbrunn Palace in front of the Austrian Empress, Maria Theresa, where the legend of the young genius began. He released his first symphonies before the age of nine, and it is believed that he composed over 600 compositions throughout his life, including symphonies, sonatas, vocal works and concerts.
There is much more that could be written about the Austrian genius, but the fact is that his music enriched many future artists, and the portrayal of his influence can also be seen in a dessert, whose name was inspired precisely by the young genius. It is the now legendary Mozart ball (ger. Mozartkugel) which was first named Mozart-Bonbon, but was soon renamed due to its form. The man responsible for the creation of this sweet pleasure was Paul Fürst. The confectioner, who was born on August 12, 1856 in the Austrian city of Sierning, grew up with his guardian, uncle Paul Weibhauser in Salzburg, where he made his first steps as a confectioner in his uncle's pastry shop.
There is much more that could be written about the Austrian genius, but the fact is that his music enriched many future artists, and the portrayal of his influence can also be seen in a dessert, whose name was inspired precisely by the young genius. It is the now legendary Mozart ball (ger. Mozartkugel) which was first named Mozart-Bonbon, but was soon renamed due to its form. The man responsible for the creation of this sweet pleasure was Paul Fürst. The confectioner, who was born on August 12, 1856 in the Austrian city of Sierning, grew up with his guardian, uncle Paul Weibhauser in Salzburg, where he made his first steps as a confectioner in his uncle's pastry shop.
![](https://deliiicije.com/UserDocsImages/Slike/paul.jpg?vel=71974)
After honing his craft abroad, he returned to Salzburg, and in 1884 he opened his own pastry shop right on the spot where he first experienced his love of sweets. In his desire to create a unique delicacy that would enthrall the demanding confectionery market, he spent years combining flavors and modes of production, out of which in 1890 saw the light of day the now legendary chocolate bite "Original Salzburger Mozartkugeln“. The treat quickly became a huge success, which was confirmed by the gold medal at the World Fair in Paris in 1905, but since Paul Fürst did not patent his invention, other pastry houses soon began making their versions of this chocolate treat.
![](https://deliiicije.com/UserDocsImages/Slike/mozart_reber_kugla.jpg?vel=56991)
Currently, over 350 million Mozart balls are consumed per year, which, if lined up, would represent more than 10,000 kilometers of these chocolate "wonders", and today the most prominent manufacturer is certainly the German company Reber with headquarters in the Bavarian town of Bad Reichenall, near Salzburg, which produces them under the name "Die echten Reber Mozart-Kugeln", which in translation would mean "Real Reber Mozart Balls". In addition to the name, these exceptional sweets differ in packaging. Although the composer's portrait is present on all the balls, Fürst uses silver foil with a blue accent, while Reber wraps its pralines in gold foil with red accents. Although the main ingredients are the same: marzipan, pistachio, nougat and chocolate, there are differences in the recipe and processing, and therefore in the taste. Fürst's balls are round and have a core made of marzipan with pistachio and nougat around it, while Reber balls have a flattening at the bottom, and nougat lies in the middle surrounded by white and green marzipan, all hugged by a final layer of milk and dark chocolate.
![](https://deliiicije.com/UserDocsImages/Slike/reber.jpg?vel=58410)
The family company Paul Reber GmbH & Co.KG
was founded by Peter Reber in 1865 in Munich when he opened the first cafe under the name Reber Confiserie-Konditorei-Café. In a short time, the small cafe became a popular gathering place for the higher classes of Munich, and sweets from the Reber house became an indispensable addition to the gatherings of the elite. The cult object moved in 1938 to Bad Reichenhall where it can still be visited today on the popular promenade in the center of the alpine town.
By the way, in November 1988, the then "largest Mozart ball in the world" entered the Guinness World Record book, thanks to the Reber house. The ball with a diameter of 1.3 meters, had a circumference of 4 meters, and filled with real Reber Mozart balls weighed 1000 kilograms. This feat required 250 kilograms of almond marzipan, 215 kilograms of pistachio marzipan, 35 kilograms of pistachio pieces, 250 kilograms of nougat from freshly roasted hazelnuts, all coated with 250 kilograms of the finest chocolate.
The best representation of the quality that Reber prides itself on can be seen in recognitions such as the IFS
(International Featured Standards) certificate, one of the most stringent and important standards for the food industry, which guarantees complete safety of produced food and continuously monitors the quality of food products. Not only do they possess the UTZ
certificate which encourages the use of cocoa from plantations that respect the principles of sustainable development, they are also members of the Forum for Sustainable Cocoa
which actively helps cocoa growers worldwide.
was founded by Peter Reber in 1865 in Munich when he opened the first cafe under the name Reber Confiserie-Konditorei-Café. In a short time, the small cafe became a popular gathering place for the higher classes of Munich, and sweets from the Reber house became an indispensable addition to the gatherings of the elite. The cult object moved in 1938 to Bad Reichenhall where it can still be visited today on the popular promenade in the center of the alpine town.
By the way, in November 1988, the then "largest Mozart ball in the world" entered the Guinness World Record book, thanks to the Reber house. The ball with a diameter of 1.3 meters, had a circumference of 4 meters, and filled with real Reber Mozart balls weighed 1000 kilograms. This feat required 250 kilograms of almond marzipan, 215 kilograms of pistachio marzipan, 35 kilograms of pistachio pieces, 250 kilograms of nougat from freshly roasted hazelnuts, all coated with 250 kilograms of the finest chocolate.
The best representation of the quality that Reber prides itself on can be seen in recognitions such as the IFS
(International Featured Standards) certificate, one of the most stringent and important standards for the food industry, which guarantees complete safety of produced food and continuously monitors the quality of food products. Not only do they possess the UTZ
certificate which encourages the use of cocoa from plantations that respect the principles of sustainable development, they are also members of the Forum for Sustainable Cocoa
which actively helps cocoa growers worldwide.
![](https://deliiicije.com/UserDocsImages/Slike/mozart_artikli.jpg?vel=85084)
Today Reber has about 90 percent share in the German Mozart ball market and exports to over 50 countries around the world, and in addition to their Mozart balls being the only ones to have the Kosher certificate, which means that they comply with Jewish dietary laws, they possess multiple awards and gold medals for long-term product quality from the umbrella organization regarding food and agriculture DLG
(German Agricultural Society). They produce over 500,000 Mozart balls daily, making them the largest producer of this chocolate delicacy.
One of the best representations of the popularity of this delicacy is the art installation which in honor of this chocolate perfection various artists created in Salzburg in 2006. The installation contained 80 polyester Mozart balls with a diameter of 1.6 meters which were located in the old part of the city. However, not everything went according to plan, shortly after the installation was set up, someone detached one of the balls from the pedestal and let it roll down the street. Although the damage was significant, the story brought additional attention to the whole event and certainly contributed to the popularity of this chocolate delight.
The legendary ball honorably represents the genius composer by sweetening the lives of people worldwide for over 130 years, and the fact that it takes 45 minutes to produce a real Reber Mozart ball, and only a few seconds to eat it, reminds us of how precious time actually is and how we should spend it enjoying life.
(German Agricultural Society). They produce over 500,000 Mozart balls daily, making them the largest producer of this chocolate delicacy.
One of the best representations of the popularity of this delicacy is the art installation which in honor of this chocolate perfection various artists created in Salzburg in 2006. The installation contained 80 polyester Mozart balls with a diameter of 1.6 meters which were located in the old part of the city. However, not everything went according to plan, shortly after the installation was set up, someone detached one of the balls from the pedestal and let it roll down the street. Although the damage was significant, the story brought additional attention to the whole event and certainly contributed to the popularity of this chocolate delight.
The legendary ball honorably represents the genius composer by sweetening the lives of people worldwide for over 130 years, and the fact that it takes 45 minutes to produce a real Reber Mozart ball, and only a few seconds to eat it, reminds us of how precious time actually is and how we should spend it enjoying life.
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