Cocoa fruit is generally described as a pod. In botanical terms, however, it is a dry berry. It is short-stemmed, 15 to 30cm long, and 7 to 10cm thick...  read on

Cocoa butter is the fat in cocoa bean seeds. It is found in the seeds' leaves and is usually extracted by means of pressing. It is a particularly consistent and...  read on

Cocoa beans are the seeds of cocoa fruit. Cocoa butter and cocoa mass, which are essential parts of chocolate production, are made from them. It is only by roasting cocoa beans...  read on

Clarified butter is made from butter that has had its water, milk protein, and milk sugar removed. It is also known as boiled or purified butter. To make clarified butter, butter is melted with hot steam at 40 to 50°C...  read on

Citric acid is an important organic acid in fruit, human, and animal metabolic processes. It is usually made microbiologically. However, every now and then, it is also made from lemons. Citric acid consists of colourless...  read on

Cinnamon (also Cinnamonum zeylanicum) is a member of the Lauraceae family. The peeled and dried bark of cinnamon tree branches are well known to us in the form of small, brown cinnamon sticks. Cinnamon has a strong...  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

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

Chocolate and milk chocolate coatings must contain a total fat content (cocoa butter and milk fat) of at least 31%. These are used as base products to coat pralines and other products containing chocolate...  read on

Egg white, or albumen, describes the part of a chicken’s egg that surrounds the yolk. Egg white has a gelatinous consistency. Because it takes on a white colour when cooked, it is called egg white. Biologically speaking...   read on