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Description The Mozartkugel , originally known as the “Mozartbonbon”, was created by the Salzburg confectioner, Paul Fürst, in 1890 and named after Wolfgang Amadeus Mozart.The confectionery Fürst still produces the original Salzburg Mozartkugeln by hand according to the original recipe and only sells them in its shops or over its website. 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 OriginalThe master confectioner, Paul Fürst, 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. Fürst’s achievement was the production of a perfectly rounded chocolate, with no flat areas. The production process used by the confectionery Fürst has not changed to this day.Paul Fürst presented the Mozartkugel at a fair in Paris in 1905 and was awarded a gold medal for it.Today, the confectionery Fürst sells the original Salzburg Mozartkugeln exclusively in its four shops in Salzburg (at the Old Market, with branches in the Ritzerbogen, the Getreidegasse and near the Castle Mirabell), 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.Original recipeThe “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. According to the Fürst company, their employees produce approximately 1.4 million Mozartkugeln by hand using this technique every year. In the firm’s air-conditioned salerooms, the balls remain fresh for about eight weeks.

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