Results of your search
Results of your search
We can offer you 30 articles on the topic "In the chocolate factory"
Flavour Protection - It's impermeable.
At RITTER SPORT flavour protection has a long tradition: For many years the modern, recyclable single-material packaging made out of polypropylene has provided optimal product protection for all RITTER SPORT chocolate squares… read on
Product Moulding - Chocolate in its most beautiful form.
Before chocolate can be shaped or moulded, it must go through the process of pre-crystallisation. Temperature control and mechanical movement play a crucial... read on
Dark Chocolate - Here the cocoa has the majority.
Dark chocolate consists of at least 60% cocoa. It has the strongest but also bitterest chocolate taste. RITTER SPORT uses in its Fine Extra Dark Chocolate a cocoa… read on
Breaking and Shelling - Tough shell, delicious centre.
Depending on the recipe, different varieties of beans are mixed together. For the production of RITTER SPORT chocolate only beans of selected quality are used: Cocoa beans… read on
Conching - Helping chocolate fulfil its potential.
The use of conching in chocolate production (from the Spanish Concha = shell, because of the original shell form of the vats) was invented in 1879 by Swiss… read on
Mould - Square is not the same as square.
Even if each “naked” RITTER SPORT square looks at first sight like any other, they nevertheless each have a different shape. This diversity of forms results from the different kinds of fillings (solid or filled), the... read on
Filled Chocolates - Coated in abundance.
A clever idea: hollow bars. The cooled mould is filled with liquid chocolate, but is then turned, so that some of the chocolate flows out again and only the outer, already solidified, layer… read on
Dark Chocolate - It tastes of more. More cocoa.
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
Hazelnut Mass - Where the hazelnut becomes hazel-mousse.
This pasty mass is made by finely cutting up... read on
Production - The most important ingredients are care and experience.
Today there are so many different varieties of this once precious commodity, chocolate, on offer. Generally speaking: The better the ingredients and the more diligent its production... read on
