Chocolate Mass – Chocolate is not the same as chocolate.
One reason why our RITTER SPORT chocolate tastes so good for so many people is that the best ingredients from all over the world, as well as eleven different chocolate masses, are in over twenty different varieties. These are tailored to each respective filling and provide each square with its completely individual taste.
What would chocolate be without cocoa?
It is the most important ingredient in all our chocolate masses. In nine of them, it is present in the form of cocoa mass. In the remaining two white chocolates, it is present in the form of cocoa butter. Because of its importance, only beans with the finest properties meet RITTER SPORT’S high quality standards. RITTER SPORT’S unique chocolate taste comes from our selection of consumer cocoas (including organic cocoa) and fine cocoas.
The strong foundation of our “top eleven” comes from so-called West African consumer cocoas.
Ghanaian cocoa is characterised by its particularly fruity, full-bodied, and mild taste. This cocoa is specially roasted for RITTER SPORT. This means that the cocoa beans have only a weakly roasted flavour, but a distinctive, raw cocoa taste. Ghanaian cocoa is a very high-quality consumer cocoa, which is medium brown to dark brown in colour.
Cocoa from the Ivory Coast, however, has quite a tangy and bitter flavour.
Compared to that, cocoa beans from Nigeria are rather mild in taste, but have similar flavour properties to Ghanaian cocoa. Cocoa from Nicaragua predominantly comes from our CACAONICA project, where we support small farmers in organically cultivating cocoa. These organic cocoa beans possess a round, strong cocoa flavour, as well as a mildly tart, very subtle bitterness. Low farming yields mean that we add it to our chocolate masses depending upon available quantities.
Our chocolate masses are refined using different fine cocoas.
The marked fruitiness of fine cocoa from Papua New Guinea provides a very characteristic bouquet. Thanks to a special roasting method, it receives a strong cocoa flavour with a fine, typically tart taste.
Beans from Madagascar are, likewise, specially roasted for RITTER SPORT. Their full fine flavour is particularly suited to rounding off and harmonising our chocolate masses. From Ecuador, we draw on Arriba cocoa, with its multi-faceted, aromatic cocoa taste. It has a mildly tart, subtly harmonious bitter taste, and a persistent, round cocoa flavour.
But it is only the finely nuanced blend of all our varieties of cocoa that defines the individual taste of each of our chocolate masses.
Here are our 11 recipes for success:
Alpine Milk Chocolate
Our Alpine Milk Chocolate brings together 100% alpine milk and full-bodied, mild Ghanaian cocoa. The ideal combination for a distinctively milky and subtle cocoa taste. When allowed to slowly melt on the tongue, you can clearly taste its honey and caramel flavour. This is created in the cocoa mass by means of a special conching process. Our Alpine Milk Chocolate is only used for RITTER SPORT Alpine Milk. Logical really! We only mention it as a matter of thoroughness.
Fine Extra Dark Chocolate
Its special, persistent cocoa flavour is the trademark of our Fine Extra Dark Chocolate 71% Cocoa. Pure Arriba cocoa from Ecuador lends it a mild, nuanced and harmonious cocoa taste. This fine cocoa is lightly bitter, with a subtle tartness, and light sharpness. It is rounded off by West African cocoa and tender vanilla tones. Our Fine Extra Dark chocolate mass is particularly finely ground, which makes its flavour even finer.
Classic Dark Chocolate
A strong, fruity cocoa bouquet and subtle, tart flavour lend themselves to the fine taste of our Classic Dark Chocolate 50% cocoa. Its full-bodied, herby taste is thanks to West African cocoa, plus a generous portion of fine cocoas from Papua New Guinea and Madagascar. The finely blended combination of these three cocoas provides it with its sophisticated, subtle, bitter taste. Dark Chocolate, Peppermint, and Marzipan fans all enjoy our Classic Dark Chocolate, whether it is with a filling or without.
Creamy Dark Chocolate
Our Creamy Dark Chocolate is a variation on our Classic Dark Chocolate. We add an extra portion of butterfat on top of the 50% cocoa, making it even creamier and softer. With this in mind, it’s no wonder that people melt so quickly into our RITTER SPORT Dark Whole Hazelnuts, and RITTER SPORT à la Mousse au Chocolat.
Milk Chocolate made with cream
Our Milk Chocolate made with cream spoils you with its soft, creamy taste and full-bodied, creamy flavour. To make it, we use a basis of West African cocoa, which we round off with fine cocoa beans from Papua New Guinea and Madagascar. Only our cornflakes are allowed to be coated in it. In doing so, they become our unique RITTER SPORT Cornflakes.
Classic Milk Chocolate
This chocolate mass is particularly characterised by its full-bodied, chocolate taste of 30% cocoa. This comes, above all, from the inclusion of West African cocoa. However, to properly round off our square, we refine it with two fine cocoas from Papua New Guinea and Madagascar. This trio of cocoas are then brought together with a full-bodied milk flavour to become our Classic Milk Chocolate.
Like the name already says, it is our finely blended, full-bodied classic. We use it in the following RITTER SPORT varieties: Cappuccino, Coconut, Strawberry Yoghurt, Whole Almonds, Yoghurt, Butter Biscuit, Praline, Milk Chocolate, Milk Chocolate with Peanuts, Whole Hazelnuts (including their Mini and Quadrettie versions), RITTER SPORT Rum, and the Schokowürfel winter edition.
Creamy Milk Chocolate
Our Creamy Milk Chocolate is a variation on our Classic Milk Chocolate and contains a higher proportion of cocoa butter. This means that it flows particularly well around the chopped hazelnuts in our RITTER SPORT Raisins & Hazelnuts, and Rum Raisins Hazelnuts.
Milk Chocolate 40% cocoa
Flavour-wise, our latest creation lies somewhere between our milk chocolate and dark chocolate. With 40% cocoa, it is not as sweet as our Classic Milk Chocolate, but not as bitter as our Dark Chocolate. Fine cocoas from Madagascar and Papua New Guinea provide a balance to basic West African cocoas from Ghana, Nigeria, and the Ivory Coast.
Its taste is characterised by its high proportion of cocoa, which is rounded off by a subtle milky flavour. We achieve its particularly creamy mouthfeel by using a finely rolled, specially conched, chocolate mass. Try letting this chocolate mass melt on your tongue, with a piece of RITTER SPORT Milk Chocolate 40% Cocoa.
Creamy Milk Chocolate 40% cocoa
Many fine cocoa beans from Papua New Guinea and Madagascar go into in our Creamy Milk Chocolate 40% Cocoa. These, together with a large portion of cream, results in a full-bodied, creamy cocoa taste, which is not as sweet. You can taste it in all our Truffle varieties and RITTER SPORT Schokowürfel.
Our White Chocolate is a real pick me up. Its chocolate mass does not contain any cocoa, but it does possess 27% cocoa butter. Its sweetness, as well as milky, vanilla taste, are what make it so distinctive. Unfortunately, we cannot tell you anything about our milk powder mixture, because that is a RITTER SPORT secret. Something that is not a secret, however, is that our White Chocolate is used in RITTER SPORT White Whole Hazelnuts, where it is combined with delicious, crunchy hazelnuts from Turkey.
White Chocolate made with skimmed yoghurt
With 30% cocoa butter in the chocolate mass, our White Chocolate made with skimmed yoghurt is something really special. It is a genuine RITTER SPORT invention, which we specially developed for our summer varieties. The skimmed milk yoghurt powder possesses a lightly tart flavour, alongside live yoghurt cultures. Perhaps that is why our fresh RITTER SPORT summer varieties have such a stimulating effect.
However, if this is all too much theory, then the best thing to do is to put it all into practice! Try each of our different chocolate masses in their respective RITTER SPORT varieties! Bon appétit!
Our latest varieties: