Fructose, a monosaccharide (single sugar), is also present in chocolate. It is also mainly found as a compound in saccharose. Moreover, it is the main component of inulin, an ingredient in RITTER SPORT’S diet range...  read on

Along with Criollo, Forastero is one of the two original fathers of all the cocoa varieties that are prevalent today. All other cocoa varieties have been created by...  read on

Fondant is a delicate, crystalline paste that gently melts on the tongue. It is normally made from sugar or glucose, with the addition of glucose syrup, inverted sugar, or sorbitol. Strong kneading and rapid cooling mean...  read on

Fine cocoa comes from different varieties of Criollo. Criollo cocoa cultivated in Venezuela, Ecuador, and Java is considered to be the best. Criollo constitutes about only 3% of the world harvest...  read on

Cocoa seeds are put through a fermentation process that turns them into high-quality raw cocoa. The secret of good chocolate lies not least in this so-called fermentation process. It is decisive in regards to the...  read on

Egg yolk, also known as vitellus, is the orange-yellow inner part of an egg. It is enclosed in a thin covering, the yolk membrane. Its yellow colour is thanks to vegetable carotenoids, which chickens absorb from...  read on

You will have probably already noticed that excellent taste is of the utmost importance to us. We work hard to create it. We have striven to find the perfect combination of chocolate mass and sugar substitutes...  read on

Dark chocolate has a total cocoa dry mass of at least 50% and a cocoa butter content of at least 18%. The term “bittersweet” is the same as...  read on

Dark chocolate consists of at least 60% cocoa. Out of all the chocolates it has the strongest but also bitterest chocolate taste. RITTER SPORT'S Fine Extra Dark...  read on

Cocoa is cultivated in South and Central America, Africa, and Asia. Over 50% of raw cocoa today comes from agricultural countries in Africa. The main cocoa farming...  read on