For as long as there has been RITTER SPORT there has been the name Alfred Ritter. Since the company’s founding in 1912 its owners have not only passed on the family company from generation to generation but also their name...  read on

After Mexico, Nicaragua is the biggest country in Central America. Most of the country is part of the humid tropics. Nicaragua is largely an agriculturally...  read on

This technical term from chocolate production refers to chocolate moulds. Partitions in the mould create channels between each piece of chocolate in the finished bar. The channel depth of a RITTER SPORT mould...  read on

One reason why our RITTER SPORT chocolate tastes so good for so many people is that the best ingredients from all over the world, as well as eleven different...  read on

Only natural raw ingredients are used in the production of our chocolate. The most important ingredients are cocoa mass, cocoa butter, sugar, milk or cream powder...  read on

Cocoa mass is a semi-finished product. It is made from cocoa beans that have been cleaned, roasted, peeled, and ground. Finely ground cocoa mass is a basic product for chocolate and cocoa butter production...  read on

The “brightly coloured range” has been around since 1974. With it RITTER SPORT succeeded in creating an innovation that revolutionised the chocolate market. Today the characteristic colour of each variety...  read on

Flavour protection has enjoyed a long tradition at RITTER SPORT: For many years the modern, recyclable single-material packaging made out of polypropylene has provided optimal product protection...  read on

For the best taste, we only use the best ingredients. Whether it is 100% alpine milk, whole, carefully selected hazelnuts, or fine praline...  read on

RITTER SPORT is a family run company. It is not only very conscious of tradition but is also known for its constant eye on the future and the innovations it has...  read on