Reber Mozart

Mozartkugel (English: Mozart ball), is a small, round confection made of marzipan, nougat and dark chocolate. It was originally known as the “Mozartbonbon”, and was created by Salzburg confectioner Paul Fürst in 1890 and named after Wolfgang Amadeus Mozart. Since then, similar products have been made by other manufacturers, with a variety of similar recipes. Some are hand-made and others are industrially produced.

Paul Fürst, a confectioner, came to Salzburg in 1884 and opened a shop at number 13, Brodgasse. He made Mozartbonbon for the first time in 1890, later changing the name to Mozartkugeln. He established a company, Fürst, that continues to sell Mozartkugeln.


The original recipe for Mozartkugeln is as follows: First, a ball of green pistachio marzipan covered in a layer of nougat is produced. This ball is then placed on a small wooden stick and coated in dark chocolate. The stick is then placed vertically, with the ball at the top, on a platform to allow the chocolate to cool off and harden. Finally, the stick is removed; the hole that it leaves behind is filled with chocolate coating, and the ball is wrapped in tin foil. The balls remain fresh for about eight weeks at room temperature.

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