Nah...sort of like form over content...but, well, except I do like shiny wrappings. Really, though, it's taste and texture that matter... how it tastes, how it feels on your tongue and so on.
When you buy a small box of bon bons at Marcolini the purchase process itself already makes you aware of the fact that you will receive something special. That makes you consume the bon bons much more consciously which further heightens the sensitivity of the tast buds.
Rationally you may be right, but we are humans and ratio does not always manage to be in full control, fortunately
Some of this gourmet stuff is all well and good. And it's not as if I can't tell the difference. But I'm hardly likely to pop off to Belgium, Italy, Paris or Vienna to indulge myself in the connoisseur's choice. In Switzerland you can find artisans in any city. The chocolate itself is usually not that bad but after a while you get sick of the ubiquitous praline or truffle filling. It's just plain boring. Why can't the European chocolatiers give us chocolates with centres of fudge, chewy toffee, runny caramel, coconut eclair, strawberry dream, orange or mint creme, turkish delight etc. And whilst we're at it, give it to us in a 1.5 kilogram tin so we can hand 'em around.
It's a bit of a cheek to call some of these artisans a brand. They're nothing more than niche players. Cadbury's Roses, Quality Street, Black magic, Milk Tray.....now these are brands!
Got a box of ROYCE chocolates from Japan a few years ago and in the past years it's opened shops in Singapore, Bangkok, Manila... but beyond Asia I haven't found it here yet
This chocolate is the one chocolate I've had so far which was able to balance luscious chocolate richness and a refined delicate-ness....in a melt-in-your-mouth square. mmmm.... yumm :9
I know what you mean but for me an artisan is somebody who makes handmade, individual creations to a high standard rather than turning out mass produced stuff on industrial scale machines. In other words he gets chocolate on his hands rather than just flicking a switch and supervising a conveyor belt. In my book an artisan would also ensure he used the highest quality raw materials but that doesn't necessarily mean he would make it from the bean upwards. Just like I wouldn't expect an artisan jeweller to smelt the ore that produces the gold.
Surely there must be some decent smaller scale producers like that around Zurich? Whether they're any good or not or imaginative or not - well that's subjective. My guess is your tastes will be more refined than mine because I don't eat a lot of the stuff and when I lived in Zurich Sprungeli was enough to float my boat.
Interestingly Chocolatier Paul A Young rates Ladurée. Don't they have an outlet in Zurich?
For melt-in-your-mouth, I used to go for these nummy little things called Moritz Ice Squares - now available also in Dark - but I've given up on them until they stop using hydrogenated fats
For bona fide chocolate brands, anyone else for Ritter Sport?!
For a little chocolate fix, I usually reach for the After Eights...
strangely, chocolate is probably one thing where the small artisan has the advantage over the large producers. they can source quality beans and tailor their creations to the variations in the source materials.
the big produces need to produce in quantity so have to stick with higher yielding reliable beans (not as tasty) and are more focussed on achieving consistency.
you don't need to hop on a plane. l'artisan du chocolate do mail order! you can get it via Airsure within a few days. wonder if there are swiss limits on chocolate import?
if you spend £100 on chocolate, the delivery adds 13% to the price - not too bad and a lot cheaper than a plane ticket. i guess you should save on the VAT though...
because they are boring. english chocolate is where it is at! no joke.
I love the giant Toblerone bars that become available during the holiday season, and Nestlé Crunch is another Swiss chocolate bar I'm fond of. Snickers and M&Ms are good, and I should point out that the Mars company's headquarters is nearby in McLean, VA. See's Candy has been a favourite present in my family for many years, too.
Still, I can't let a thread about chocolate go on without giving love to Hershey:
And I DIStrust those chocolate producers who only produce small numbers of chocolates at exorbitant prices. One of my favourite trademarks, as far as this is of relevance, is Suchard. It belong to Kraft-Jacobs-Suchard, with Europe HQ in Glattbrugg, and so when eating Suchard I contribute to keep my taxes low
Some of cadburry`s chocolate is realy tasting interesting. Lindorballs are my favorit next to Twix.
I question the quality and taste of the expensive chocolats sold by chocolatier with fancy names. Think it is the same with this luxury watches where a different brand name and price tag makes the difference, not whats in it.
Tough one...I love cardbury milk but since I tried the ones at Merker (misspell?) I have changed my mind a bit, even the sugar free ones are just delicious.
Otherwise the champagne truffles from Jacob's lackerli in St Johan are super yummy
Callebaut has a very nice range of chocolates, the white chocolate is nice and creamy, pure pleasure in a square.
If you are a real chocoholic , try Valrhona, from 28 up to 85% chocolate, from plain to blended with different flavors.., each and every single one of them as lovely as next one.
They even have a good tasting organic chocolate..hmmm
It's not the cheapest brand but both produce a lovely chocolate.
The 2 above make Hershey taste to what it looks like
Same for Cadbury, how dare you calling that chocolate..
For the best filled chocolates, just pop in to any Belgium bakery or chocolatier, all hand made ( unlike Leonidas) and filled with the sweetest things.. or make it yourself