Results of your search
Results of your search
We can offer you 30 articles on the topic "In the chocolate factory"
Praline - The best thing that can happen to a hazelnut.
Praline is a confectionery made from praline mass, which has a maximum sugar content of 50%. What we call (brown) praline, is called Gianduja in Switzerland... read on
Purity Law - 100% quality - not a percentage less.
Like all food, our chocolate is subject to European guidelines. Directive 2000/36/EG of the European Parliament and European Council, from 23 June 2000, concerns... read on
Roasting the Cocoa Beans - Got the hots for flavour.
Cocoa beans are strictly separated according to different varieties. Then, after being carefully cleaned and sieved, they are roasted by hot air in roasting machines... read on
Raw Ingredients - We travel the world for our chocolates.
Anyone who wants to guarantee excellent chocolate taste can only use the best raw ingredients. That is why the cocoa in our chocolate squares, as well as all the... read on
Channel Depth - Bars made to measure.
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
Packaging - Chocolate friendly, environmentally friendly.
A chocolate bar without packaging is not only wrapperless and looks like any other chocolate bar. It is unfit to be transported to chocolate lovers all over... read on
Test Kitchen - First we have to find the flavour.
The reasons to develop new varieties and products are manifold. However, the main reason that drives us is our quest to meet and delight peoples’ individual... read on
Milk Chocolate - It should really be called milkilicious chocolate.
Our milk chocolate is a high-quality version of standard milk chocolate. It contains at least 2.5% fat-free dry cocoa mass, at least 30% whole dry cocoa mass, at least... read on
Rolling and Fine Rolling - For particularly fine tongues.
The fineness of chocolate mass plays a very important role, alongside the selection and quality of raw ingredients, and their carefully considered mix ratio. In the first... read on
White Chocolate - Pale looking but strong tasting.
White chocolate contains at least 20% cocoa butter, at least 3.5% milk fat, a total of at least 14% dried milk mass, and a maximum of 55% sugar. White chocolate is... read on
