Monkey Chocolate - Swiss Hot Chocolate

Swiss Hot Chocolate

Not all chocolate is created equal. There are varying degrees of quality and methods by which it is made. It all starts with what goes into it. The best cocoa is made from fine beans that are carefully selected for their differing characteristics. Average chocolate is not as concerned with the quality of the beans as is say, most European chocolate. Many European companies are even going so far as to place the names of the beans used on the label as well as the percentage of the liquor used.

What makes Swiss chocolate so darn good

Picking out the best beans is the first step in making Swiss chocolate. But it is also how those beans are treated after having been selected that adds to the quality of the final product. The beans are then roasted at relatively low temperatures, but for a long period of time making a very subtle and smooth flavor that is pleasing to the palate with minimal sweetening. Lesser quality chocolate is more concerned with the speed by which it is made as well as the amount of the final product so the beans are roasted at very high temperatures for a short period of time. The result of this is a much more bitter chocolate and the bitterness is then masked by heaps of corn-syrup and sugar.

The beans are then ground very fine which gives a Swiss chocolate bar that velvety smoothness. This can be compared to the rather grainy texture that lesser quality chocolate bars often have. Sometimes in life it is best to go all the way, to do things the right way if they are to be done at all and hot cocoa is one of those things. This winter your evening will be all the more enjoyable with a nice hot cup of not your ordinary chocolate, but extraordinary chocolate!

Related Resources: