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Mozart Balls |
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Today, the confectionery Fürst sells the original Salzburg Mozartkugeln exclusively in its four shops in Salzburg, 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. As the Fürst confectionery does not own a trademark for Mozartkugeln, there are numerous imitation products, most of which are produced using industrial techniques. 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. The Fürst company employees produce approximately 1.4 million Mozartkugeln by hand using this technique every year. The Mozartkugel, or Mozart ball in English, was created in 1890 by the Salzburg confectioner, Paul Fürst, and named after Wolfgang Amadeus Mozart. The master confectioner, Paul Fürst, came to Salzburg in 1884 and opened his own shop at 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. In 1905, Paul Fürst presented the Mozartkugel at a fair in Paris and was awarded a gold medal for it. The production process used by the confectionery Fürst has not changed to this day.
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