A box of Salzburger Mozartkugeln by Mirabell combines the best Austria has to offer: history, music and tradition.
Long after Wolfgang Amadeus Mozart died, Salzburg's master confectioner Paul Fürst started to produce little Marzipan balls, rolled them in a walnut-nougat crème, and put them on little sticks. He then dunked them into warm chocolate until they became evenly round. The original Mozartkugel was born.
The original Fürst bakery is still producing the delicious Mozartkugeln by hand. Their authentic chocolate balls are sold at Alter Markt, Mirabellplatz Ritzerbogen and Getreidegasse.
The Mozartkugel, initially called "Mozartbonbon", was invented by Paul Fürst in 1890 and named after Wolfgang Amadeus Mozart. Nowadays you have several companies making Mozartkugeln and the original ones are only available in shops of the Fürst bakery and online.
In Bregl, in the province of Styria, some 500 tonnes of chocolate are processed into 150 different chocolate creations every year. All products carry the FAIRTRADE label.
The FAIRTRADE mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.
Zotter offers an incredible range of taste combinations to please all palates. Flavours include everything from pineapple-paprika, apple-balsamic vinegar, chilli & rum, and milk & oats. Zotter also has more classic chocolate favourites such as strawberry and apricot. In addition to handmade chocolate and drinking chocolate, the Zotter Chocolate Factory also produces 'boleros' where dried fruits, chopped and roasted nuts and different cereals are dipped into chocolate and coated with pure cocoa, a sugar mix or fruit powder.
Whether it's the aroma or taste or that fact that it's 100 percent natural, it'll be hard to buy just one bottle. This Styrian specialty is traditionally used to dress salads of all kinds, but you can also use it to enhance a variety of other dishes including soups, pasta and rice dishes, sauces, and spreads.
The oil is made from Styrian oil pumpkin: the seeds are washed, dried, crushed and fine milled into seed flour. To get one litre of pumpkinseed oil you need the seeds from 30 to 50 pumpkins.
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