El mejor chocolate suizo

De alguna manera, ser suiza parece convertirme en una experta en asuntos relacionados con el Chocolate. Amigos, colegas, vecinos que están a punto de viajar a Suiza nunca se aventuran allí sin preguntarme qué Chocolate deberían probar, comprar o traer de vuelta. Normalmente me entusiasma compartir mi opinión, salvo en situaciones en las que un belga, francés u otro nacional de un país experto en Chocolate intenta empezar a degradar el Chocolate suizo. Entonces no tengo más remedio que decirles sin rodeos que no hay nada que alcance la calidad (¿alguna vez has oído hablar de la calidad belga o francesa?) del chocolate helvético. Entre nosotros, y fuera del alcance de oídos belgas, franceses o incluso suizos, en realidad disfruto bastante con los tres, pero como no soporto las acusaciones tendenciosas, me veo obligado a defender mi herencia. Chocolate suizo.

Entonces, ¿qué te recomiendo? En primer lugar, sea cual sea el chocolate que decidas saborear, lo principal es que le prestes la atención que merece. Lo que significa que, si tu mente está de algún modo plagada de pensamientos paralizadores del gusto sobre calorías o bikinis, ni lo intentes. No eres digno de comer chocolate. A menudo me dicen que la gente no puede creer que me guste el chocolate, sencillamente porque no lo llevo en el vientre. De una vez por todas, no es el chocolate lo que te hace engordar, es que no eres capaz de equilibrar su consumo adecuadamente. Una tableta de 100 g debería durarte una semana, ¡no un día! Y si no lo hace, no le estás dando el respeto que se merece.

Which brings me to the next important point: anticipation. Half the joy of eating chocolate is the anticipation. Imagining or remembering what it is going to taste like when it melts in your mouth. I have a chocolate moment every day, not a big one, but a well deserved one. The other great thing about anticipation: it doesn't have any calories either!

Last but not at all least: Quality! Buy the good stuff. No matter wherein North America you live, you can buy chocolate other than the low end Nestle, Hershey or any other of those 'we have to add other stuff because our chocolate is not good enough'-brands. The reason why people tend to eat as many of those evil 'cash registry lane pavers' is because they do not manage to satisfy fully and leave a craving for more.

Créeme. Si tienes un trozo de chocolate realmente bueno, y le prestas la atención que se merece, serás feliz con un solo trozo. Yo solía engullir barritas casi sin darme cuenta mientras leía libros. Ésa es la receta perfecta para sentirte fatal después, en cuanto cierras ese libro de historias que te hacen sentir bien.

Now, having said all that, which one to go for? Well, like anything else, chocolate tastes vary. More expensive does not always mean better. My sister for example prefers a Swiss grocery giant's own brand to an exclusive chocolatier's recipe. Dark chocolate has more of the good stuff and leaves you feeling satisfied with less. Too much of a cocoa content though can turn it rather bitter, which not everybody enjoys. Personally I do not go higher than 70% cocoa content, and even that usually would have to have something else in it counter balance the bitterness. As far as white chocolate, well, I do not consider it chocolate. Unless it is in some dessert mousse, I do not touch it. Here are my personal favorites:

Chocolate con ovomaltina: like the Ovaltine drink powder mixed in with milk chocolate; a pleasurable crunch without being too sweet. I cannot get it in Canada, therefore I guess the anticipation level is so high, it's ranked at first place.

Cailler Cremant Chocolate: my grandmother's favourite as well, dark chocolate, also great for dipping in a cup of warm milk. I am a little upset though that Nestle managed to gobble up Cailler and after my last visit back home, I had a feeling they changed the recipe.

Cailler Chocmel: La misma marca pero de chocolate con leche con astillas de almendra y miel. Primero el chocolate se derrite en la lengua y luego hay un maravilloso crujido posterior.

Chocolate menor: probably mostly due to the fond memories of accompanying my Dad every Sunday on his drive to the local kiosk at the train station to pick up his weekend paper. Needless to say a "Minor Stengel" always made it to the cashier as well. As their English website reads: The much sought after Branche is more than a delicious praline stick, it is a bite of delight.