Since the beginning of the Jewish New Year last weekend, when I made light, chewy fig and pistachio nougat, I haven’t stopped dipping apples in honey and even made a second batch of nougat.  The tradition is, we wish each other a sweet new year.  I think I’ve got that covered.  I put that extra batch of nougat in the freezer, as it was a bit soft, and eating it straight from there, I was quickly reminded of frozen Charleston Chew bars we used to have as kids.  Remember that candy bar, yellow wrapper and all? Takes me right back to my summer camp canteen.  Just wait until I dip those nougat squares into chocolate and put them back in the freezer, now that will be good! Furthermore, the official opening date for Ladurée in Zürich has been released – October 14th, in less than 3 weeks!  This coming year is sure to be sweet!  I have my usual line-up of adventures ahead, each one with a whole new set of pastry shops, chocolate shops and markets to visit, always fascinating people to meet and local customs to learn about.

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I am a dark chocolate kind of girl. I always have been, always will be. That?s just my personal taste. I have at least two pieces of chocolate a day, and it?s just about always from a bar of at least 60% cacao. Most of the time, I add a few flakes of Maldon salt on top, but that?s a discussion for another time, and one to which I will undoubtedly return. For now, it?s my unwavering loyalty to dark chocolate.

That is, with one exception. After all, James Thurber said it best, ?There is no exception to the rule that every rule has an exception.? So my rule of eating only dark chocolate is swept under the carpet when it comes to my true love, the ever iconic, never changing, first triangular chocolate on the market in 1908? yes ladies and gentleman, I am referring to the original milk chocolate bar, Toblerone.

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