Dominostein

Dominoes are a gingerbread specialty. There are cubes of several layers of brown gingerbread and various fillings, especially fruit jelly, marzipan or persipan, with a chocolate coating. Although dominoes throughout the year are available, they are among the autumn and winter season goods and Christmas cookies.

Description

The German Food Code classifies dominoes as filled brown gingerbread and counts them so that the duration of pastries. In addition to simple dominoes it defines two prominent quality levels, namely:

• Fine dominoes must contain at least two layers of filling, of which at least one of a fruit preparation and a marzipan or persipan. An equally significant, rather unusual term is " dessert dominoes ".
• Finest dominoes may only contain fillings of fruit preparations and marzipan, so no persipan or otherwise.

Most common are the double dominoes filled with a gingerbread floor, on a layer of fruit preparation, immediately persipan ( rare marzipan ); simply filled dominoes or other fillings are found almost exclusively at the bakery or Lebküchner. As coating both bittersweet and milk and white chocolate comes into question.

To make dominoes, one first bake the gingerbread floor, puts it over a large area and the fillings depending on the variant further gingerbread layers, the finished board cuts only then into cubes, covering them with chocolate.

History

The domino was invented in 1936 by Dresdner Chocolatier Herbert Wendler ( 1912-1998 ). The chocolate layer should appeal to larger segment of buyers, because it was cheaper than the other products in its chocolate manufacture. In times of food shortages during the Second World War, the domino was called " Notpraline " popular. As followers of this tradition bears the name " Dr. Quendt " the dominoes continue. She inherited the original recipe by Herbert Wendler, as the company went into bankruptcy in 1996. As in-house development was the " Dresdner Mr. confection " with 30 % rum punch filling on the market.