Depending on the recipe, different varieties of beans are mixed together. Only beans of selected quality are used to make RITTER SPORT chocolate: cocoa beans...  read on

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

Chocolate and milk chocolate coatings must contain a total fat content (cocoa butter and milk fat) of at least 31%. These are used as base products to coat pralines and other products containing chocolate...  read on

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...  read on

Only natural raw ingredients are used in the production of our chocolate. The most important ingredients are cocoa mass, cocoa butter, sugar, milk or cream powder...  read on

Cocoa butter is the fat in cocoa bean seeds. It is found in the seeds' leaves and is usually extracted by means of pressing. It is a particularly consistent and...  read on

Cocoa powder is used in various ways nowadays. Its range of application possibilities is broad: from food decoration to chocolate-like fat glazes...  read on

The word, conching, comes from the Spanish, Concha, meaning shell. This word was adopted because of the original shape of the vats...  read on

After conching, the cocoa butter in chocolate mass is completely melted. Solid ingredients in the cocoa mass, such as milk powder, sugar, and non-fatty ingredients, are finely distributed throughout...  read on

Dark chocolate consists of at least 60% cocoa. Out of all the chocolates it has the strongest but also bitterest chocolate taste. RITTER SPORT'S Fine Extra Dark...  read on