Swiss Chocolates
Swiss Chocolates!! Does that ring a bell? Yes, the world famous Swiss chocolates that we all have relished as kids, they came in all flavours- mint, bitter or milk we loved them! The famous Lindt chocolates find there origin in Switzerland, which later went on to become famous as Swiss chocolates now, to name a few chocolates like After Eight, the mint chocolates, Hershey’s Kisses, Mars chocolate bars…..Ok, I can already see you drooling over the names, that is exactly the point we want to make about the craze these chocolates have on us.We are so gripped by the mania that you need not be told of the business that they get from countries all over. Hence, it is a little wonder that you do manage to get wish list from friends when you visit Switzerland for any business trip, and the list only spells out chocolates and nothing else, because the best buy you could get is in Switzerland itself.
Swiss Connection…
The chocolate business has seen better business ever since names like Lindts and Hershey’s emerged in the market. The brand name is enough for one to understand the kind of acceptance they have in the global market. Hence, as a consumer you must also be aware of duplication as many local companies have come up with chocolates of the same name but of inferior quality. The other names under the banner are Lindor, dark chocolates, assorted chocolates, White Lindor Truffles and mint.
Besides Swiss traditions, Swiss thins and Petits Desserts in delectable caramel collections and orange flavours in the Nut range. Christmas is one good season if you want to see the Gold reindeer in chocolate, the Easter bunny wrapped in a gold wrapping, not to mention the adorable aster egg all in chocolate. Well, like you can see if you a ‘chocoholic’ a term used for people who love chocolate absolutely, then you can see a wide variety that you can use for all seasons and also ‘good’ reasons.
How chocolate is made?
We all know how chocolate the world’s divine sweet is extracted from a cocoa bean that is bitter! As hard as it is to be believed it is true, these are left to ferment while being treated to prevent them from rotting. Then the drying process takes place and from there on the production begins. After the chocolate slab has been made, there is a process of tasting wherein you can make out the quality of the chocolate by the look, touch, sound, smell and by taste. The appearance must be even and smooth, when you break the slab there should not be crumbs that sound as if cracking; smell of course matters as the chocolate melts in your mouth you can probably even breathe it out.