Dark Chocolate Raspberry Quark

Dark chocolate with a pale raspberry quark filling

Berger Confiserie's Dark Chocolate Raspberry Quark is a filled dark bar with a pale ganache of quark and red fruit. Bittersweet chocolate outside, a fresh, milky and fruity cream inside, like an Austrian dessert set in chocolate. For anyone who likes dark chocolate, just not too heavy.

Dark Chocolate Raspberry Quark is Berger Confiserie's name for a dark chocolate with 70 percent cocoa and a pale filling of Topfen, as quark is called in Austria, along with raspberry and cream. The fresh lactic tang meets the bittersweet chocolate: fruity, creamy, fresh. A piece of Austrian dessert tradition in bar form.

Bittersweet shell, fresh cream

First the bittersweet snap of the dark bar, then the pale cream, milky and fresh with the fine acidity of quark and red fruit. A contrast that surprises because it feels so light.

The 70 percent cocoa provides a strong, bittersweet base into which the pale filling nestles, creamy and light. The quark brings a fresh lactic tang, the raspberry a fruity accent on top, and together it tastes astonishingly light for a dark bar. Cream makes the center velvety, so it melts on the tongue. Fruity, creamy, fresh – this is how Austrian dessert tradition tastes when it is set in chocolate.

Topfen, raspberry and cream

For the filling, Berger stirs cream with quark powder and raspberry juice into a pale ganache and encases it in dark chocolate.

Cocoa mass, raw cane sugar and cocoa butter form the dark shell; the filling gets its character from quark, red fruit and cream. The dark shell keeps the sweetness in check, so the freshness of the cream comes through. That way the cream stays pale and the shell dark, each recognizable in its own right.

Apart from the quark powder, every ingredient in this bar comes from organic farming. The shell stays pleasantly bittersweet, never severe. If you like your fruit plain, you'll find it in the milk chocolate with raspberry pieces among our chocolate bars.

Austrian dessert tradition in Lofer

In Lofer, Berger Feinste Confiserie has also been translating local desserts into chocolate for a good 30 years, from quark to poppy seed. Here, the Austrian dessert served as the model.

Hubert and Christine Berger started out in 1994 in a garage in Salzburg's Saalach Valley; today the company has around 100 employees and nine shops. Bringing a fresh cream into a bar is confectioners' work, because the fine acidity needs to be kept in balance, a principle Christine and Hubert have held to from the very beginning. Another dark fruit variety is the dark chocolate with sour cherry.

Instead of a Topfen dumpling, with coffee

The bar holds 100 g of filled chocolate, for breaking into pieces and sharing. With an espresso, a glass of white wine or as a light close to a meal, the fresh bar is especially lovely. Stored cool and dry, away from strongly scented neighbors in the cupboard, the shell and cream keep their shape. At room temperature the center turns especially soft.

A coffee lays its roasted flavor beneath the bittersweet shell, and for dessert the bar takes the place of a Topfen dumpling. With fresh berries or a glass of sparkling wine, too, it cuts a really good figure. As a small gift for lovers of Austrian cooking, the bar goes down well, as does the rest of the Berger range with its filled and plain varieties.

Organic control number AT-BIO-301 – EU/non-EU agriculture