Reading Food

I was just wondering if anyone can tell me the differences between Swiss and Belgian Chocolate, as well as your preference of the two.

Also, I would like to know why you have chosen this type of chocolate.

Um. I couldn't really comment on the difference. I'm more of a 'chocolate eater' than 'chocolate connossieur'. I suppose I ought to know more about chocolate, but currently all I know is that it tastes great, and the dark, bittersweet versions pack more flavanoids, specifically procyanidins, than Vit. C.

That being neither here nor there as pertains to your question...I can't say what the difference is...

I can say that I have eaten more Belgian than Swiss chocolate. I used to love those little Cote d,Or elephant-looking confections...they were filled with a hazelnut creme wrapped in milk chocolate. Also, I have cooked with Belgian Callebaut chocolate. I'm pretty sure that Chocolove is Belgian, and I have an entirely empty humidor-like box of that, with paper wrappers that included quotes from Shakespeare on the back. I can still open this 'humidor' and smell the rich flavor of all the dark chocolate bars that used to be in there, that I ate. ;-)

As far as Swiss chocolate...I believe Rapunzel is Swiss, or so it says on the package. I love it! Especially the milk chocolate. And I love the picture on the front, the little logo of the woman with long hair. Personally, as a side note, I am actively trying to get my hair to reach my butt (I've got a good 6 1/2-7 in. to go...)

Anyway, I keep digressing. The point is...I don't know. I just eat it, and smile. But I am curious to hear from some of the Swiss chocoholics on-line what their preferences are as well.

I can think of nothing better than a thread devoted to chocolate!

If mountain goats like living at high elevations, why do none live in high rise apartment buildings?