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The following content is created in consultation with RITTER SPORT. It does not reflect the work or opinions of NBC New York's editorial staff. To learn more about RITTER SPORT, visit ritter-sport.us.

When it's cold outside, warm up your kitchen and everyone’s heart with our yummy chocolate recipes.

Every recipe is only as good as its ingredients – that’s why we at RITTER SPORT only use the finest natural ingredients for our European crafted chocolate. For us, taste and quality are the same. And you know you are always getting the best ingredients with RITTER SPORT, in your chocolate and in your recipes.

And while RITTER SPORT’s 18 different varieties with their many fillings already offer great taste in many colorful variations, sometimes one just needs to take yumminess to the next level. Let’s try some incredible creative and easy new RITTER SPORT creations at home.

Inspired? Visit us Ritter-sport.us or on Facebook for more varieties to try.

A quick and easy way to your sweetheart’s heart: Hot Marzipan Chocolate
Sipping hot marzipan chocolate pairs perfectly with a romantic evening in front of the fireplace.

Serves: 2–3

Preparation time: 25 minutes, including 10 boiling time

2 cups milk (preferably whole milk for taste)
1.75 - 3.5 oz. (½ or 1 bar) RITTER SPORT Marzipan – depending on strength of desired marzipan taste
¼ vanilla pods or a splash (to taste) of vanilla extract
Adult version: 1Tbsp (or to taste) Grand Marnier or Cointreau or Bailys per serving


Halve the vanilla pods and scrape out the center with a knife. Bring the milk to a low temperature boil with the vanilla pods (vanilla extract) and the vanilla scrape; let it rest for 10 minutes. Remove the vanilla pods. Chop the chocolate coarsely and melt in the hot milk. Once chocolate is fully melted pour into two cups or glasses. For the adult version add the alcohol before serving in each portion. You can sweeten both versions with a decorative topping of canned whip cream.


This recipe is so delicious because RITTER SPORT Marzipan bars are filled with the finest marzipan made from sweet Californian almonds and nuanced with some bitter almonds, creating its unique fine taste. Add in the dark chocolate encasing, and you know your marzipan hot chocolate will get you raving reviews.

Southern delight with a German twist: Scrumptious Scones
Step your brunch game up with these fresh warm chocolate-raisin scones with jam or more chocolate. They are sure to make everyone a morning person.

Servings: 12 to 14 scones

Preparation time:
45 minutes, including 15 minutes baking time

For the Scones:
2 1/3 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
¼  tsp. baking soda
½  cup (1 stick) cold unsalted butter, cut into ½-inch cubes
1 cup buttermilk
100g (3.5 oz./1 bar) RITTER SPORT Milk Chocolate with Raisins + Hazelnuts

For the glaze:
1 egg yolk
1 Tbsp. milk
¼  tsp. sugar

Preheat the oven to 400°F. Line a baking tray with parchment paper. Coarsely chop the chocolate bar, refrigerate until cold. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Cut the butter into the flour mixture until coarse crumbs form, about the size of peas (use pastry blender or two knifes.) Make a well in the center of the mixture and add the buttermilk. Stir just until the dough comes together; do not over stir.

Transfer the dough to a lightly floured surface and gently knead the dough a few times adding the cold copped chocolate. Pat--do not roll--the dough into a circle, about 7-inches in diameter and 1-inch thick. Cut the dough into circles for biscuits using a 2 1/2-inch round biscuit cutter or a glass with straight sides. Dust glass or form with flour for each use. Make sure to not turn the dough cutouts, to ensure rising.

Leave enough space between scones on baking tray. In a small bowl, beat all of the ingredients for the glaze together and brush on the top of the scones. Bake for 15 to 18 minutes on second rack from bottom or just until the tops of the scones are light golden brown and you can insert a toothpick and then remove it so that it comes out almost clean. Remove from the oven and transfer to a wire rack to cool for 5 minutes. Serve warm.

Tip: Melt some chocolate and serve as a dip instead of jam.

The scones will be a chocolate lovers dream: Just like the RITTER SPORT Raisin + Hazelnuts bar their secret to their success are the hand-picked sultanas from sunny California and crunchy hazelnut pieces coated in milk chocolate. After all, good taste is always in fashion.

Cookies for breakfast: Milk Chocolate with Cornflakes Crunch Cookies
A genius crisp spin on a classic chocolate chip cookie, adding in the crunchy RITTER SPORT Milk Chocolate and Cornflakes bar -- for the cookie monster in all of us.

Servings: 12-15 large cookies

Preparation time:
40 minutes, including 15 minutes baking time


4 cups white flour
1 cup butter (2 sticks/8 ounces)

1 cup sugar (another version: 1 cup honey or agave)
½ cup whole milk
1 Tbsp. baking powder

1 Tbsp. vanilla sugar

3 eggs
100g RITTER SPORT Milk Chocolate with Cornflakes

Preheat the oven to 400°F. Coarsely chop chocolate (for chunkier chips leave larger pieces.) Put butter and sugar in large bowl, beat until fluffy, then add sugar, eggs, vanilla sugar in this order, continue beating at level 3 until foamy. Continue beating until dough is tight; add milk until workable (more milk makes less dense cookies.) Last, add chopped chocolate to the dough.

Either line a baking tray with baking parchment, or grease it thoroughly with butter (makes for juicer, crisper cookies.) Use 1 1/2 heaped Tbsp. dough per cookie to form flat cookies, leave enough space between cookies on tray, they run while baking. Bake for 15 minutes on 400°F until slightly golden brown. If you prefer browner, crisper cookies, make cookies smaller and flatter.

RITTER SPORT Milk Chocolate with Cornflakes is made with crispy cornflakes in creamy chocolate. The flakes are produced and selected according to strict quality standards: After all, breakfast is the most important meal of the day. So if RITTER SPORT Cornflakes are breakfast anytime anywhere, these cornflake chocolate cookies clearly qualify as breakfast!

Spruce up you salad days: A chocolate balsamic vinaigrette
Introducing a chocolatey recipe by the Michelin-starred chef Bernhard Diers that's soon starring on your salad (because sometimes giving up chocolate is not an option.). 

Serves: 4

Preparation time: 15 min.


¼ cup balsamic vinegar
¼ cup sugar

350 oz. RITTER SPORT Dark Chocolate (approx. 1 square)

2 pinches of salt


1 Tbsp. oil

Dash of blackcurrant juice to taste (can be substituted with blueberry/dark bery jam)

Finely chop the chocolate. Boil up the balsamic vinegar in a pan with the sugar and reduce slightly. Then add the chocolate and melt, stirring constantly. Season with salt and pepper to taste. The vinaigrette should be prepared with fresh ingredients and served immediately. If the vinaigrette thickens too much after cooling down, heat up again briefly or add a little blackcurrant juice.

Tip: works also great on beef carpaccio, which the vinaigrette originally was created for.

RITTER SPORT Dark Chocolate: With so much premium cocoa there's no wonder this chocolate bar never lasts long. Its cocoa content of 50 percent and balanced mixture of beans from Papua New Guinea, Madagascar and West Africa simply make this bar very popular; and turns any salad into a delicious dessert.








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