Even if at first sight each “naked” RITTER SPORT square looks like any other, they all possess a different shape. The reason for this is their different kinds of fillings (solid or filled), their different densities, and the perfection of their "snap quality". Bars that contain heavy fillings, like praline or marzipan, are flatter than bars containing light cornflakes or airy shortbread biscuits. Finally, each RITTER SPORT square, in each weight category, has to possess the same weight on the scales - no matter what its filling.

moulds

Therefore, we work with five individual moulds for the 100g bars.

Moulds with a medium channel depth are particularly suited to varieties with fillings that are spread consistently throughout the whole bar. This includes, Whole Hazelnuts and Raisins & Hazelnuts. This means that the nuts and sultanas, for example, can be distributed through the channels between each piece. This mould is also used for our creamy fillings, like praline or yoghurt. In this way, we can get as much delicious filling in a bar as possible.
RITTER SPORT Butter Biscuit holds a privileged position. In order to be able to insert a whole shortbread biscuit into it, the mould's channel depth has to be very shallow. Varieties with particularly light ingredients, like coconut flakes or fruit bits, are made somewhat thicker. This is because we need to pour in more chocolate into to each bar to reach the required 100g. We therefore use a taller mould for them.
Harder chocolates, with a higher proportion of cocoa, like RITTER SPORT Dark Chocolate and Fine Extra Dark Chocolate, are produced using moulds with deeper channels. This makes it easier to break off a piece. Our truffle varieties also need deeper channels. This is because the filling for each piece is one complete, chocolate covered piece. Deeper channels make it easy to break a bit off. It also means that when you break a bit off, the filling is not accidentally dislodged from its coating. We even furnish the mould for RITTER SPORT Cornflakes with “break-grooves”. This ensures that each piece breaks off perfectly.

Every ingredient and every variety is poured into a mould that perfectly suits its needs. The result: incomparable chocolate enjoyment.

The Mini Chocolate and Big Chocolate varieties are also moulded according to their specific weights and ingredients. They are produced in the same fashion as the 100g moulds.

Nowadays, moulds are generally made out of plastic. Liquid chocolate is poured into moulds and contracts with cooling. When the mould is turned, the chocolate simply slides from the mould onto a conveyor belt. The conveyor belt immediately transports it onwards to the packaging machines.

We only use one mould each for Quadretties and Schokowürfel. RITTER SPORT Rum Crispy Pralines manage without a mould at all. After being correctly shaped, their fillings are covered with chocolate.