Too many choices
Salon du Chocolat. The exhibition promised the latest in chocolate couture, chocolate demos, chocolate bars, bunnies, and eggs. How could I say no? About 15,000 other visitors agreed, no doubt making Kerrin Rousset—Zürich's chocolate maven and one of the show's organizers—very happy.
We started with a chocolat chaud made from a lovely, dark chocolate at La Cuillère Suisse, "The Swiss Spoon." This Vevey chocolatier makes clever chocolate lollipops that melt in your milk or coffee as you stir. The Suisse Romande was well represented: I came home with some gorgeous pavés from Martel of Geneva and a matching dessert wine from the same region. But perhaps out of loyalty to my own side of the Röstigraben or perhaps just because I really like them, I saved most of my chocolate budget for Beschle. My favorite? A dark Criollo Maracaibo chocolate bar seasoned with rosemary, thyme and lemon.
Pleasantly buzzed from chocolate overload, we settled in for Fabian Sänger's demo of a sophisticated pastry built from a thick layer of chocolate mousse, dressed with apricots and sitting on a biscuit, and a raspberry sorbet made by ladling liquid nitrogen into the mix until the sorbet reached the right consistency. Now that's showmanship.