Why Chocolate Made in Switzerland is Sooooooooooo Delicious

Swiss have chocolate in their genetic makeup and they eat more chocolate per capita than anybody in the world. Everybody else comes in a distant second, at best. So why are Swiss chocolates so delicious? There are two concrete reasons: the quality of the milk used in the incomparable milk chocolate, and the length of time of conching, a process which grinds the particles of chocolate finer and finer to finally achieve that utter creaminess of texture that is so heavenly. Then, of course, there is the Swiss obsession with perfection.

How to indulge your Inner Chocoholic: Buy a Lindor bar of your choice (mine is milk chocolate). Put it in the freezer. When you need a ‘fix’, go to the freezer and take out one little piece. The Lindor is actually not a chocolate bar, it is little individual pieces packaged as a bar. Put it in your mouth. Focus. Let it melt while you are concentrating every sense you can on the exquisite sensation. Be careful not to make a sound—anybody listening might think you were engaged in a different activity. You must not allow yourself to be distracted by anything while you do this. Otherwise, you might eat the whole bar and not get the satisfaction a single piece can give you if you pay attention! The point of freezing it is to let the indulgent moment last as long as possible. Oh, bliss.

A typical Swiss snack is Bread and Chocolate. I am not pulling your leg. Once you have tasted it you’ll know why. I prefer milk chocolate but if you prefer dark chocolate, go for it. This is how it’s done. You must use good, hearty bread—not the sour marshmallow stuff. Butter the bread with good, unsalted butter. Pave the buttered bread with chocolate pieces. Leave a little room between them for your teeth. Eat. Concentrate. Open your eyes wide with astonishment. A hearty whole wheat, or a really sour sourdough, the crustier the better, are both wonderful. Use your imagination. Now, what would go with rye, I wonder?

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