Paul Fürst made the first Mozartkugel in Salzburg in 1890. Reber has been making them in Bad Reichenhall, just across the border, since 1865 — and this is the one we keep in the house.
Pistachio marzipan at the core, hazelnut nougat around it, dark chocolate over the whole. Cut one in half and the layers sit in neat concentric rings, and they arrive in that order as it melts: chocolate first, then the nougat, then the green marzipan at the centre.
Dark rather than milk, which matters more than it sounds. Marzipan is sweet and dense already, and milk chocolate over it is too much of the same thing. The bitterness is what makes the pistachio legible.
Serve with a coffee that has body rather than brightness — our Catallactics or Saleability. A light Ethiopian argues with marzipan; a dark roast sits beside it.
