Click on a label to read posts from that part of the world.

Make Mozart Balls like a master

by Jamie Rhein (RSS feed) on Feb 12th 2008 at 2:20PM

One of the finest discoveries I experienced when I first went to Europe as a junior in college was the European version of chocolate. In Denmark, I savored Anthon Berg. In Switzerland it was Toblerone. In Austria I became quite fond of Mozart Balls. Had I been eating only Hershey bars and Almond Joys up until that point? I don't remember, but what I do remember in a semester of college travel was savoring chocolate very, very slowly since I was on a budget and wanted every bite to last. Just this past week, I had a Mozart Ball, my first in about a year. It lasted several minutes. Yes, it was great.

As I've found out, one can learn to make Mozart Balls according to the original recipe passed down from1890. Making Mozartkkugein, the original fancy name, is one of the draws to St. Gilgen, a small village on Lake Wolfgang near Saltzburg At the Konditorei Dallmann, you can take a 30 to 40 minute course in Mozart Ball making. Included in the price is a confectioner's hat, apron, cake and coffee.

Filed under: Learning, Business, Food and Drink, Europe

Search Travel Deals

Add your comments

Your comments:

Remember me

E-Mail me when someone replies to this comment

Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.

When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.

To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br /> tags.