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| Switzerland's reputation is in meltdown |
America leads the way in “sweet dark”
-- a clever marketing nomenclature for not-so bittersweet --
and the best we’ve tried recently was Noka from Dallas. |
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| Meanwhile, back in Europe, locals are salving their wounds after a recent declaration that Italy produces better chocolate than the Swiss! Seems judges are partial to dark, but Switzerland excels in lighter milk chocolate. But not to be outdone, Swiss manufacturers are now busy sourcing the best cocoa beans from South America – in their quest to make dark chocolate bars for the masses. The trendy new term is called “single origin chocolate” – meaning the beans come from only one place. But the real test of chocolate greatness remains the time spent churning to create unrivaled creaminess. Cheap chocolate is ready in as little as 6 to 8 hours, while Lindt prides itself with some 36 hours blending. |
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