Strawberries not only taste great, they are also very healthy, which explains their huge popularity. Strawberries have a higher vitamin C content than oranges and lemons: 60mg per 100g of fruit flesh. They also contain valuable minerals such as calcium, potassium, phosphorus, and iron. However, if strawberries are processed in other foods, such as our cremé, it is difficult to maintain their original taste. Intensive processing easily damages the fruit’s flavours. Therefore, a wide variety of flavourings are still frequently added in food production. To make our RITTER SPORT Strawberry Yoghurt, we use real pieces of excellent quality strawberries as well as purely natural flavorings. So we always have only realberries in our Strawberry Cremé.
Unlike the similar cookies from the girl scouts, these bars do not suffer from a superfluous hole in the middle of them!
½ cup sugar
¾ cup butter (1 ½ sticks), softened to room temperature
1 large egg
¾ tsp vanilla extract
2 cups all purpose flour
¼ tsp salt
Caramel and coconut mixture:
3 cups shredded coconut (sweetened or unsweetened)
10-12 oz caramel
¼ tsp salt
3 tbsp cream
Chocolate for melting:
2 bars of your favorite RITTER SPORT bar, Fine Milk Chocolate, Alpine Milk Chocolate, Dark Chocolate or Fine Extra Dark Chocolate all melt well.
Preheat the oven to 350 degrees. Spread the coconut evenly on a baking sheet lined with parchment paper. Bake in the oven for 10-15 minutes while the oven preheats, stirring occasionally – the edges usually brown faster than the middle. The coconut will toast to a nice golden brown. When finished, set aside, but keep the oven on.
While the coconut is toasting, mix the ingredients for the shortbread bar using a stand or hand mixer. First mix the butter and sugar until combined, then add the egg and vanilla, mix for a minute, then add the flour and salt in batches. It is ok if the mixture is clumpy, and when combined, spread evenly over the bottom of a greased 9×13 baking pan. Bake at 350 for 20-25 minutes, until the edges start to brown. Remove and allow to cool. This is essentially a shortbread cookie, and its primary purpose is to serve as a delivery vehicle for the caramel and coconut mixture and the chocolate.
While the bar cools, in a saucepan over low heat, combine the caramels, cream, vanilla and salt, stirring until the caramel melts to a smooth consistency, between 5-10 minutes, depending on how low you have the heat. Once smooth, add the toasted coconut in smaller batches (3-4) mixing to combine thoroughly. All of the coconut should mix in, but it’s ok if it seems like too much and it won’t mix in completely. Once combined, immediately spread evenly over the top of the bar. You’ll want to do this while the caramel and coconut mixture is still warm so that when it cools, it adheres to the bar. Let the bar and mixture cool so that it is easy to work with when you apply the chocolate.
As the bar and caramel and coconut mixture cool, melt the chocolate using your favorite melting technique, keeping in mind how you want to apply the chocolate. After the bar and caramel coconut mixture has cooled, you can cut it into the sized bars you prefer, or you can keep the bar whole and apply the chocolate that way – it all depends on how pretty you want the bars to look.
If you keep the bar whole, turn upside down and spread the melted chocolate evenly over the bottom of the bar, reserving some of the chocolate for the topping. Let the chocolate set before you flip over. Once set, flip back over and then using a spoon, pastry piping bag or Ziploc bag with the corner snipped drizzle the remaining chocolate over the top. You may need to do some additional work to get the chocolate back to the consistency that is easy to work with. This technique will save time, but might not look as good as if you dip each bar individually.
If you want the chocolate dripping over the edge of each individual bar, cut the bar into the sized pieces you prefer, then dip the bottom of each bar into the melted chocolate and then set on parchment paper to let set and then again drizzle the remaining chocolate over the tops of each bar. The chocolate will drizzle down the sides of each bar, making them looking very tasty!
Espresso is s smaller coffe pour made from specially roasted beans, and despite a common perception contains less caffein then regular brewed coffe, which is why it is a popular after dinner drink. It just give a little, much needed lift, but doesn’t keep you up all night. It’s a pleasurable pick-me up, just like RITTER SPORT Espresso.
Its also the tastiest proof that coffee beans and cocoa beans can be in perfect harmony. The two beans development, from harvesting to shelling to roasting, is very similar. Their paths were bound to cross somewhere. The result is definitely worth tasting: crunchy milk chocolate with 45% intense coffee cream. And it packs a punch: namely, strong roasted Arabica plantation coffee with an intense espresso flavour.
There are many nuts to go nuts over: From true nuts like hazelnuts, chestnuts and palm nuts to nut-like seeds such as walnuts, almonds, cashews and coconuts which are from a fleshy fruits containing a pit and nuts which are part of a larger fruit such as peanuts and and macadamia nuts. Some things are just uncommonly nutty when it comes to nuts: Soybeans are from the same nut family as peanuts! Peanuts are the only nuts which can be eaten as they come, and pine nuts don’t have a shell…
Nuts are popular because they are a high-quality food that possess a high nutritional content. They are small power-packets, whose high fat content supplies the body with valuable energy. Nuts contain a high amount of nutritionally physiologically desirable polyunsaturated fatty acids. They also contain certain vitamins (e.g. Vitamin E). Considerable quantities of essential amino acids are also contained in their relatively high proportion of protein.
At RITTER SPORT, the hazelnut plays a particularly important role. Whether it’s RITTER SPORT Raisins & Hazelnuts or the very popular Whole Hazelnuts, they all have one thing in common: delicious Levantine hazelnuts from Turkey. Well, we are just nuts for our nuts.
Winter’s bitter chill can be a daunting obstacle in the cold dark of dawn. But even the mornings of the most brutally cold and darkest days of winter can be met with a smile on your face if you start with a warming bowl of oatmeal and tasty RITTER SPORT chocolate.
Chocolate oatmeal ingredients
1/3 -1/2 cup of rolled oats (old fashioned)
2/3 – 1 cup of whole milk
4 cubes of your favorite RITTER SPORT chocolate, 3 cubes chopped fine, 1 cube chopped rough and reserved for topping
Pinch of salt
Serves 1, but can easily be doubled, tripled, etc.
Bring the milk to a boil, being careful not to let it over-boil. Add in the oats, chopped fine RITTER SPORT, and salt and turn the heat down to a simmer. Cook for 10-15 minutes, depending on the consistency you prefer, stirring occasionally. Move to a bowl, sprinkle the remaining cube of RITTER SPORT over the oatmeal, and enjoy!
If you need some extra encouragement in the morning, try adding some cinnamon, honey, blueberries, or even an extra cube of RITTER SPORT. Even if it’s partially frozen, imagination can be a powerful force. As always, the most important thing – even when it’s frigidly cold out – is to have fun with it!