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.