Switzerland’s first Salon du Chocolat is in just two months, in Zürich on March 30th, 2012. You may think I can’t possibly have chocolate on my mind any more than I already do, but… everything is possible. Helping to organize this delicious event, meeting with chocolatiers and pastry chefs, and talking about chocolate around the clock brings on even more cravings than usual. Luckily my chocolate stash is always overflowing with new bars to taste. While most of these tastings are of Swiss chocolate, I thought I would highlight a few non-Swiss wrappers that are now part of my collection.
There is no better place to start than with a current favorite of mine. I have always been a fan of Henri Le Roux’s silky salted butter caramels (he’s the inventor of the famous CBS – caramel au beurre salé) and individual chocolates with buckwheat, but I have only more recently discovered his bars, thanks to the Salon du Chocolat in Paris. One word, people: Goviro. Fleur de sel, crêpes dentelle (super thin, crispy golden butter biscuits) and caramelized almonds in smooth dark chocolate – that is the recipe for a stellar bar – and an addiction.