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Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

The word “Chocolate” is derived from the word “xocolatl” of the Aztecs of Mexico. The Aztecs associated chocolates with the goddess of fertility, “Xochiquetzal”. No wonder, even today chocolate is considered aphrodisiac.

The Spanish Conquistadors learned about chocolates from the new world and introduced it to Europe through Spain in the year 1502. Spanish explorer Herman Corts learned how to convert the bitter cocoa bean to the wonderful chocolate drink from the Aztecs and brought this treasure back in Spain. Chocolate grew in popularity with the Spaniards and the preparation method remained a secret with Spain for over 100 years. It’s a wonder then when we discuss who makes the best chocolates, we discuss about Belgium or France or Switzerland but hardly any body discuss chocolates made in Spain.

In France, Chocolate was received with skepticism and was considered a “noxious drug”. In 1615, a French Queen, Anne of Austria, wife of Louis XIII declared chocolate as the drink of the French court and saved the day for the French and Chocolate.
In the early 17th century, chocolate travelled to Italy and England and very soon became popular. In 1650, chocolate became quite a rage in Oxford.

So far, from its introduction to Europe in 1500 till 1650, we do not find any association of chocolates with the Switzerland or Belgium. And we are still left wondering, how come these two countries became synonymous with highest quality of chocolates.

In fact Switzerland began making chocolates only in 1800. At that time, they had lots of cows but not much cocoa or sugar. Another interesting little known fact about chocolate is that it was available only as a cocoa or a liquid form till 1879. It was Rudolph Lindt who thought to add cocoa butter back to the chocolate. Adding the additional cocoa butter helped the chocolate set up into a bar that “snaps” when broken as well as melting on the tongue. And in 1876, M. Daniel Peter of Switzerland attempted to add milk to chocolate to produce a smoother chocolate although it took him 8 years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk.
From then on, the Swiss became the master of making milk chocolates.

A Belgian company, Berwaerts, was the first to sell chocolates as tablets, pastilles, and figurines in the year 1840. In 1912 the Belgian confectionery Jean Niihau created the “praline”, a chocolate pastille or shell filled with delicate chocolates. In 1929, the Drape family, the original owners of Godiva, added to the Belgian reputation by inventing and introducing chocolate truffle. Today Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country. Chocolate is now a way of life for the Belgian people.

Today, we are fortunate to enjoy the fruits of the labor of love of all these countries and people and have access to the finest of chocolates from around the world. From the evolution of the chocolates over the centuries and from our personal tasting experiments we can safely conclude that when it comes to milk chocolates, “Swiss chocolates” wins hands down. When it comes to chocolate bars, the Swiss chocolate bars are rich, creamy and sweet. However it has more sugar content and less cocoa compared to the French or Belgian Chocolate Bars. Lindt, the world famous chocolate company, makes chocolate bars both in Switzerland and in France and both are top of line. However our taste buds tell us that chocolate bars made in Switzerland are creamier and has more milk whereas chocolate bars made in France is more mellow and has a wider range of flavours.

However in the category of covered chocolates or truffles, we would give the edge to the Belgian chocolates. The Belgian chocolates / Pralines are richer in flavours, has more cocoa and less sugary. They are also filled with incredible fillings which simply burst in the mouth with an explosion of varied taste. It is said that there are over 600 compounds in the chocolates, and when tasting a Belgian Praline, one can really feel and enjoy the best of the best.

Let us keep in mind that there are good chocolates and no so good chocolates that are made everywhere. Today, we find very good quality chocolates are being made in America and people are experimenting with chocolates like never before. You will find chocolates with chili, tea or even bacon. More about that later. For now, dig in the web store of http://www.Giftswish.com and find out the widest selection of chocolate bars and chocolates from around the world.

About the Author
Bob Monk is the president of Giftswish.com, the leading online retailer of high end Gourmet Foods

Use and distribution of this article is subject to our Publisher Guidelines
whereby the original author’s information and copyright must be included.

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Lindt- The Best Swiss Chocolate Maker

Lindt- The Best Swiss Chocolate Maker

Lindt- The Best Swiss Chocolate Maker

Lindt is the biggest Swiss chocolate maker which manufactures a wide variety of chocolate. Lindt was established way back in 1845. Robert Lindt was an exceptional chocolate maker and made superior chocolates. Lindt used a special system called ‘conche’ which gave his chocolates a special taste and flavour. The delicate flavour is so very special that once you have it, you will feel like having it again and again.

There are a number of flavors which are available in Lindt chocolates. One of them is Milk chocolates. They are prepared out of finest cocoa beans mixed with thick milk to produce irresistibly smooth and silky chocolate which can give an ultimate satisfaction to your taste buds. And the best part is that this milk chocolate comes in various artistic shapes which can suit your various occasions and give you a new style to celebrate you special days in life. Some of the famous Lindt Milk chocolates are Lindt Bear figure, milk chocolate snowman, milk chocolate reindeer, milk chocolate Santa figure, sweet snowman, magical milk bar etc.

There is a special category of chocolate lovers who are great fan of dark chocolate. pralus chocolate produces dark chocolate which is made up of 99 per cent pure cocoa. The dark chocolates also come in various shapes and packs which make it even a more exciting experience. Dark chocolate Reindeer figure is one of the most sought after dark chocolate product in the market. Apart from this, there are intense cranberries, a touch of sea salt bar; excellent black currant bar and dark chocolate Santa figure are other favorite dark chocolate varieties.

Another important Lindt chocolate variety is White chocolate which has a silky luster and crafted from rich cream and milk along with cocoa.

The various white chocolate varieties are Lindt Truffles Mini Bag White Ghirardelli Mini Bag Snowman, Lindor Truffles snowman gift, white chocolate sampler and excellence a touch of vanilla. The white chocolate lovers love to consume it in various shapes and sizes according to the occasion they are celebrating. Apart from milk chocolates, dark chocolates and white chocolates, there is another type of chocolates called Blend chocolates which also tastes great and come in various shapes to satisfy your taste buds. It is actually a delicious blend of chocolates with other ingredients which gives a characteristic taste to the chocolate. When we are talking of the blended chocolates, then the European specialties are the best option to choose. These chocolate packs are usually prepared with the blend of chocolate with dry fruits like cashew nuts, almonds etc. Apart from that Lindt Truffles Raspberry and Lindt Truffles Ultimate 19 are very famous among the chocolate lovers all over the world.

Author: Russ Murray For further Details about godiva chocolate and lindt chocolate please visit his website.

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