The secret to every chocolate.
The term “chocolate mass” refers to the combination of all the basic ingredients required to manufacture chocolate after the conching process, i.e. a blend of cocoa liquor, sugar, milk powder, cocoa butter, lecithin and natural flavourings.
The most well-known are milk chocolate mass, dark chocolate mass and white chocolate mass. At RITTER SPORT we actually have 12 different chocolate masses.
Our chocolate masses:
Milk chocolate is probably the most popular of all chocolate masses. There are also widespread varieties: full-cream milk chocolate, Alpine milk chocolate and cream chocolate.
Of these, full-cream milk chocolate is of considerably higher quality, due to its cocoa content of at least 30% – even 35% in the case of RITTER SPORT Extra Fine Milk Chocolate.
In a typical cream chocolate such as our RITTER SPORT Cornflakes, part of the milk powder is replaced with cream powder. The milk fat content must be at least 5.5%, while the cocoa content may not fall below 25%.
Dark chocolate mass is made up of cocoa liquor, cocoa butter, sugar and usually vanilla and lecithin. If the cocoa liquor contains more than 40% fine or flavour cocoa, it is known as Fine Extra Dark Chocolate. If the chocolate contains 50% or more cocoa, it is called Dark Chocolate. The high level of cocoa liquor in the chocolate mass makes for a particularly intense, full-bodied cocoa flavour. Dark chocolate does not usually contain milk, though one ingredient is occasionally clarified butter. The sugar content of dark chocolate is usually lower than that of milk chocolate. The cocoa content is made up of the cocoa liquor and the cocoa butter: in other words, the more cocoa there is in the chocolate, the more fat it contains. Thus it is not necessarily the case that dark chocolate contains fewer calories than full-cream milk chocolate.
White chocolate is characterised by its high cocoa butter content of at least 20%. Its light colour is thanks to the lack of non-fat cocoa components, i.e. what is generally known as cocoa. It was invented, incidentally, by the Swiss. In 1930 the chocolate manufacturer Nestlé brought the first white chocolate onto the market. But it is not only the Swiss who have chocolate innovations to their name: the white RITTER SPORT skimmed-milk yoghurt chocolate which we mainly use for our summer varieties is a true Swabian invention. We add extra skimmed-milk yoghurt powder to the white chocolate mass, giving the summer varieties an especially light, fresh taste.
Since 2009 our RITTER SPORT range has also included organic chocolates. To make these special bars, we created an entirely new chocolate mass, with 99% of the ingredients having organic certification. The slightly finer particle size, the specially adjusted conching time and, for example, the use of beet sugar gives it that typical RITTER SPORT taste. It is, after all, the use of unrefined sugar or cane sugar which gives other organic chocolates a slightly less sweet and malty flavour.
What we like the best about it, however, is that others benefit from these bars too, for example the cocoa farmers in developing countries. The prices for their products are stabler, and by not using pesticides they not only save hard cash but also protect their health.