International Chocolates

Lindt Goldhase is available only during Easter time.

The “golden hare” is manufactured in Switzerland by Lindt and Sprüngli, Maitre Chocolatier Suisse Depuis 1845.

The Lindt Goldhase consists of 30 percent cocoa, and is made in a very special procedure to receive its wonderful taste.

I have experienced the Lindt Goldhase as a very tasteful creation of Swiss milk chocolate. I would also call this product an enjoyment of the particular kind.

The chocolate is substantial in the taste, not too sweet and not bitter, but very creamy and full of a tasteful character.

It’s not a surprise to me that this item is world famous, and strictly protected by the copyright.

A look deep inside the chocolate hare.

The chocolate bar called “Lindt Extra Milk/Milch/Au Lait” is finest swiss milk chocolate, manufactured by the candy manufacturer Lindt&Sprüngli AG in the 7.000 inhabitants town Kilchberg, which is located close to Zürich.

Lindt Chocolate has a very sweet and tender character. The sweet temptation nestles gentle around the tongue and delights with a full and pleasant taste of milk.

The chocolate is a true pleasure. To be honest I haven’t expected something else. The name of “Lindt” guarantees quality on a higher level.

Lindt Chocolate was founded in 1879 by Rodolphe Lindt. Lindt was the inovater of a conche machine, which was able to increase the quality of the chocolate on a multiple higher level. He was also the first one who put cocoa butter into the chocolate mass. Those two things made the Swiss chocolate world famous. He is the father of modern chocolate.

Rodolphe Lindt sold his chocolate brand and the secret of conche in 1899 to Sprüngli. Since that time the Lindt Chocolate is produced by the company called “Lind & Sprüngli AG”.

Eza Masco Chocolate is declared as a fancy organic chocolate, produced in a secret place in Switzerland of precious cocoa butter from Latin America.

The sugar which is included in the chocolate is imported from the Philippines and known as natural full cane sugar.

EZA Chocolate exists since 1975 and has the FAIRTRADE seal of approval.

My first flavour experience was a specific bitter taste. The taste was not really good, but maybe I am just not used to such a high quality chocolate? The cocoa content of 85 percent is also maybe a bit too high. Such high cocoa content chocolates have not really a pleasant taste.

At the end of my testing I would consider the Eza Mascao Chocolate as acceptable. The mild bitter taste has no cheap character, but I am just not used to such a special bitter chocolate flavour. It’s okay but not exciting.

Neste White Chocolate “Die Weisse” Crisp comes from the Swiss town of Vevey, which is located in the French part of Switzerland, directly next to the lake Genfersee.

The chocolate bar is filled with crispy rice which has an extra crispy character.

The chocolate is good, but has no excitment included. I could eat bar after bar without a single problem, but the special taste, the certain kick, is missing.

I would say a lovely white chocolate with a slight flavour of cream in the background. The massive consistance of crispy rice dominates the product.

Munz Swiss Premium Chocolate is a dark chocolate product from the village of Flawin in Switzerland.

The chocolate factory who produces Munz chocolate bars is called Maestrani. Maestrani is a very traditional chocolate producer in Switzerland. They produce chocolate since more than 150 years. Maestrani bought the chocolate factory of Munz in 1998.

We are talking about a dark chocolate with a content of 70% cocoa. On the package it’s written that Munz Chocolate is the finest swiss bittersweet chocolate. For me the taste was a bit too bitter, but there was also a full flavour.

 I would say Munz is not that bad, but not very exciting either.

Frey is a Swiss chocolate brand which is almost as old as that of the European chocolate industry itself.

It started around the middle of the nineteenth century, when chocolate making changed over from manual to industrial production.

Frey Chocolate was founded in 1887 by the brothers Max and Robert Frey in Aarau. In its early days the company considerably influenced the way chocolate moved from being an exclusive indulgence for a few privileged people to being a sweet treat generally available to a wide section of the population.

I had the pleasure to taste the “Extra Fine Milk Lait exta fin Vollmilch” chocolate of Frey. A milk chocolate with a cocoa content of 31 percent.

The promise of an “extra fine” chocolate is not a fake. The chocolate is extra fine indeed. There is a pleasant creamy taste of milk chocolate. The chocolate melts quite smoothly on the tongue.

As Frey Chocolate is a very cheap chocolate, the price-performance ratio is just fabulous. You receive a good taste for little money.

The chocolate was manufactured in the Swiss town of Buchs. The official name of the chocolate producer is “Chocolat Frey AG”.

Ovomaltine is a national product of Switzerland. Swiss are very proud about that.

Ovomaltine was developed in 1904 as a brand of sweetened milk flavoring product made with malt extract, cocoa, and whey.

The idea of Ovomaltine was to receive some extra energy. Maybe one of the worlds first energy drinks.

I have tasted the chocolate bar the first time in my life, and I was really delighted.

When I have opened the chocolate I already had such a pleasant smell in my nose. The first bite was the next excitement.

The chocolate has a gentle taste of creamy milk. The filling has a crumply and rough character. It seems the chocolate is filled with very small pieces of cookies.

Ovolmaltine Chocolate has a very unique character. Only at the end, when the chocolate was already melted on the tongue, I could feel the crumply rough filling as small cookie pieces. This reminded me on Maltesers chocolates.

I think Ovomaltine is a top quality chocolate with a great unique taste. It’s hard to stop eating if you once have started.

Emotion Chocolate Macadamia Krokant is manufactured by the Swiss chocolate factory Frey in Buchs.

The chocolate manufacture Frey has a philosophy to give three certain things in its chocolates: enjoyment, seduce and sensuality.

The manufacturer of this chocolate bar exists since more than 120 years, and you are really able to taste the quality of such a skilled chocolate producer.

A tender taste of finest milk chocolate flatters the gustatory nerves of your tongue. The chocolate melts smoothly down your throat, and leaves a wonderful chocolate enjoyment behind.

When the chocolate is almost melted, the filling of the caramelized macadamia nuts comes into the game. Crunchy pieces of nuts gives that chocolate bar its extra boost. Emotion Chocolate Macadamia Krokant is a chocolate for the special moments in life.

Camille Bloch Ragusa Chocolate is manufactured in the chocolate factory of “Chocolats Camille Bloch SA” in Courtelary, and little town in Switzerland.

Camille Bloch Ragusa Chocolate is a chocolate confectionery with truffle filling and whole hazelnuts.

Ragusa is the undisputed leader product from the house of Camille Bloch. A bar of the finest chocolate with praline filling and whole hazelnuts. Originally born from an emergency situation – the admixture of hazelnuts came about because of the shortage of raw materials in Switzerland during the Second World War – Ragusa is our supreme, classic product. Naturally made according to a recipe that has remained unchanged up to the present day.

The price of the chocolate is quite expensive, and so I really tried to enjoy this special kind of chocolate product.

The chocolate is sweet, but not too sweet. The filling is fine and seems to be a luxury truffle cream. It’s very easy to enjoy Camille Bloch Ragusa Chocolate on the tongue. The whole hazelnuts come at the end of the taste chain. If you take a strong bite, you can mix the crunched nuts with the delicious truffle cream. An expensive but wonderful chocolate experience from Switzerland.

Camille Bloch: a big chocolate name keeps its promise.

Toblerone is a Swiss chocolate from Bern, which was invented in the year 1908.

The name consits of the words “Tobler”, which was the name of the inventor Theodor Tobler, and “Torrone”, which is the Italian expression of honey-almond-nougat.

During the second world war the tank traps of the Swiss army were also called “Tablerone” in the style of the famous chocolate creation.

Toblerone is one of my favourite chocolates. The chocolate is tender delicious Swiss milk chocolate with honey and almond nougat. If you once started to eat the chocolate bar in the unique mountain form, it’s hard to stop. The only negative thing about Toblerone is the sticky honey filling, which can be annoying for the teeth. The milk chocolate is very good and melts gentle down the throat.