two slices of cake and a knife on parchment paper

Mozart scone loaf

June 24, 2020

What do you bring back home from holiday? I am this kind of person that always goes to local supermarkets. I love shopping for groceries in new places. Discovering all the spices, condiments, comparing mayos. Now, in Austria we have Mozart Kugel. There is an abundance of other things, but these little chocolate balls filled with pistachio marzipan and nougat seem to be an absolute must for each and every person that comes to visit. Okay, my dad prefers Debreziner. I guess it runs in the family.

Mozart kugel, Mozart bonbon or Mozart balls if we want to stick to English were first made in Austria in 1890 by a confectioner Paul Fürst. He wanted to pay his respects to Wolfgang Mozart who also came from Salzburg. Unfortunately Mr Fürst must have been so high on chocolate that he forgot to register the trademark. In effect cafes and chocolatiers all around Austria were serving their own versions.

Typically for Austria, conflict about who has the right to call dibs on Mozart Kugel name dragged and dragged over the years. In the end Cafe Konditorei Fürst uses the trademark “Original Salzburger Mozartkugel” and their Mozart Balls are still made by hand which is to guarantee a perfect perfectly roundness. Mirabell for example are machine made.

What is a Mozartbonbon?

You start with forming a small bowl out of pistachio marzipan. This is covered with nougat. The ball is then put on a wooden stick and covered with dark chocolate by pouring the chocolate on the ball. After this bath the ball is left to cool and harden.

Even the biggest box of Mozart balls comes to an end at certain point. If you feel like recreating the experience while still claiming it is a breakfast thing, you are going to be pleased with this recipe. This time typical Austrian thing marries an Englishman – a good old scone. Funny thing – scones were actually chosen to represent Ireland for Cafe Europe during Austrian Presidency of the European Union in 2006. United Kingdom chose shortbread if you‘re curious.

Another great thing – the shorter it takes from start to oven, the better. Butter can or rather should stay cold, ingredients do not have to be perfectly combined. Once you get a hang of it it takes 15 minutes to make. Then you can grab a shower while it is in the oven and when you are all fresh your scone loaf is ready.

The original recipe comes from Molly Yeh whom I adore dearly. Slight modifications are all mine.

three slices of cake on parchment paper

scone loaf dry ingredient in a bowl

cake and slices of cake on parchment paper

three slices of mozart loaf stacked on each other on parchment paper

mozart scone loaf on parchment paper