Dark chocolate has a total cocoa dry mass of at least 50% and a cocoa butter content of at least 18%. The term “bittersweet” is the same as...  read on

A clever idea: hollow bars. A cooled mould is filled with liquid chocolate and is then upturned again. This allows some of the chocolate to flow out and leave behind an outer, solidified layer...  read on

Flavour protection has enjoyed a long tradition at RITTER SPORT: For many years the modern, recyclable single-material packaging made out of polypropylene has provided optimal product protection...  read on

The kernel is ground in two steps. These are called pre-grinding and fine grinding. During fine grinding, the grinding stock goes through a rotary column...  read on

This pasty mass is made by finely cutting...  read on

Milk Chocolate made with cream has a total dry cocoa mass of at least 25%. It also has a dried milk mass of at least 14%. On top of that, it contains at least 5.5%...  read on

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

Milk Chocolate contains at least 25% dry cocoa mass, at least 2.5% fat-free dry cocoa mass, at least 14% dried milk mass, 3.5% milk fat...  read on

Depending on the recipe and quality, further raw ingredients are added to the liquid cocoa mass. In commercial milk chocolate, these are three basic ingredients...  read on

Even if at first sight each “naked” RITTER SPORT square looks like any other, they all possess a different shape. The reason for this is their different kinds of fillings (solid or filled), their different densities, and...  read on