How the Mozartbonbon became the Mozartkugel
The Mozartkugel is made of a fine nougat centre and a generous layer of marzipan. It is coated in a dark chocolate and is wrapped in a shiny gold foil.
And it has an interesting history which begins in Salzburg.
Most people probably do not know that what people all over the world now know as the Mozartkugel started out being called the "Mozartbonbon". The Salzburg confectioner claims to have been the creator of this unique confectionery in 1890.
Already at the end of the 19th century the Victor Schmidt company offered an article called the "Mozart-Dessert". The shape and the appearance are no longer known. It is certain, however, that in 1905 Mozartkugeln were already offered in the range of products at that time. These, of course, were produced by hand.
The name of this exquisite speciality was chosen in order to honour the great composer Wolfgang Amadeus Mozart. It is however, the highest quality and the delicious taste that made the Mozartkugel such a great success.
No Salzburg Festival without Mozartkugeln
The Mozartkugeln gained in importance with the beginning of the Salzburg Festival in the 1920s. At this time, they were made by hand, wrapped in silver tin foil and decorated with a silhouette of Mozart's head. At that time Victor Schmidt also produced Mozartkugeln for a large sweetshop in Salzburg. The Salzburg Mozartkugeln were of excellent quality, but were just one product among countless others.
The triumph of the Mozartkugeln
The real rise of the Mozartkugeln began after World War II, parallel to the upsurge in popularity of the Salzburg Festival. Victor Schmidt produced Mozartkugeln in these years for the first time using modern production methods, as using the traditional methods meant that the great demand could no longer be met. Naturally, the greatest importance was placed on keeping to the historic recipe.
The special recipe, quality and of course also the famous name giver quickly made the Mozartkugeln very popular. Today the Mozartkugel enjoys great popularity and is considered a typical Austrian confectionery product by people all over the world.
A sweet piece of Austria.
The production of Victor Schmidt Austria Mozartkugel
The Victor Schmidt Austria Mozartkugel consists of a fine nougat centre, covered with a generous layer of marzipan, which is then coated in bitter, plain chocolate and wrapped in golden foil. This is how it is produced.
Firstly, marzipan and light nougat are made into a roll - nougat inside covered by a generous layer of marzipan. The finished roll is then chilled, cut into equally-sized pieces and made into ball shape at the so-called "rolling station".
The finished marzipan-nougat balls are firstly dipped into a chocolate bath. They are then completely coated in plain chocolate. The finished Mozartkugeln are then well-chilled and are taken as quickly as possible to the packing facility. It is here that 240 Mozartkugeln a minute are wrapped in the well-known gold-coloured foil which is printed with a likeness of Mozart.
Finally the wrapped Austria Mozartkugeln are packed into bags and boxes and sent all over the world. The Mozartkugel is, and will stay, the sweetest Austrian ambassador!