Enjoying the chocolates brought by guests from Switzerland, we asked what makes them so good. With a twinkle, one replied, "It's a secret." After discussion, we have three possible answers, having eliminated an idea I floated and one person whose hair color I won't mention almost bought, that cacao trees grow better in the Alps than in the tropics. Does anyone have a definitive, verified answer?

igotmeajd

No definitive answer here. Sorry. The Swiss have been pioneers in the chocolate industry. They were the first to add milk, the first to add coco butter, and the first to do a lot of things where it comes to chocolate. Nestlé's condensed milk process (the first of its kind...using condensed milk) is still a staunchly guarded secret. Hershey tried to illicit Nestlé's secret to no avail...and eventually came up with his own condensing process to make milk chocolate. However, in Hershey's process, the milk took on a sour flavor once condensed...and this process is still used today. Most American candy companies (even including Mars) purchase their chocolate from the Hershey company. That is why American chocolate has a slight sour taste...where Swiss chocolate is sweeter. All of the above was learned from a program on the History Channel...I think it was one of the "Modern Marvels" episodes. Jun 23 07, 1:20 AM

Flynn_17

Swiss chocolate, as compared to American and British chocolate, has a much higher cocoa butter and cocoa content. This means that the flavour of the chocolate is more intense and therefore might be why you enjoy it so much more. Just as an interesting side note, American chocolate cannot be called chocolate anywhere in Europe due to it's rather pathetic cocoa content, and as of a recent EU ruling, neither can British chocolate. Although personally, I think Bournville is the best chocolate in the world! Jun 23 07, 9:42 AM

zbeckabee

Many authorities believe that chocolate is much like wine. The magic is in how the trees are tended and how the bean is fermented. "A properly harvested and fermented bean will taste nothing like one improperly produced right next door." SPLENDID link: http://www.bluefrogchocolates.com/chocolateORDERED.pdf Jun 23 07, 10:52 AM

queproblema

Thanks for your responses. Flynn, do you have a link for your second paragraph? One idea offered was that Swiss water is so good. Another was that their grass is so good...because their water is so good. The third was that their milk is so good because their grass is so good because....you get it. What information I've found indicates it's because they select and combine premium ingredients with the utmost care. You don't have to be Swiss to do that. This Ferrero Rocher package says, "Made in Italy/Germany. Packaged, labeled and sold exclusively for the enjoyment of U.S. consumers." (It was packed in New Jersey.) Our guests report that a Toblerone bar they bought in England was inferior to those they buy at home. Hmmm, it must be a secret. Jun 24 07, 11:56 AM