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I'm now on batch six to making Bean to Bar Chocolat. I'm pleased and the process hasn't been to difficult. It took me to batch six to realize I must have at least 2 pounds of nibs in the machine with the cocoa butter for the cocoa town to run properly. Anything less and the wheels spin slowly and often stop. The first batch was the worst. Not necessarily bad but I didn't have a formula yet to provide me with guidance of ratios of nibs, to beans to sugar and so forth. Batch #2 was better and batch #6 even better. All the ingredients were blended in studio to make a dark, rich, smooth Chocolat. My Current bean origins are Ecuador and Peru, Venezuela is on the way. I use a few ingredients and in return get a great product-- cocoa butter, granulated sugar, vanilla bean and nonfat milk powder if making milk chocolat. The Peruvian bean is my least favorite. The chocolat is strong, fruity, tart and acidic like. It's decent if that's all you have around and one is crazing for chocolat. My Ecuador bean arrived a few days ago and I am most pleased with its foreplay, love and climax. Its rich in taste, chocolately, smooth and subtle. It has no sharp offensivenotes and is not too bitter. With both chocolat's I used the same formula for a 70%. Below are my pictures for Batch #1.

Just back from a trip to Spain. Only managed to sample the delights of Spanish Chocolate in the cities of Barcelona, Seville, Cordoba, Granada, Madrid and Santiago de Compostela. The best place for chocolate was without doubt Barcelona. The number of shops selling chocolate in bars or truffles was mindboggling. From shops selling a small range of truffles to complement other products to large chocolate only shops. Seems churros and hot chocolate is the signature cocoa experince in Spain. I included a quest in our trip to locate the best hot chocolate and churros I could. Like many things it is easy to find products that didn't suit my taste. In particular a cafe/bar in Madrid served the churros fresh, however presented a hot chocolate made from a sachet!! The worst place was a dead heat between this one and a cup purchased, in one of the plazas that litter any Spanish city, a pathetic offering of watery poor quality chocolate mixed with an indifferent overly aged milk. Without doubt the best place for Hot Chocoalate was the chocolate museum in Barcelona smooth not overly bitter with a creamy aftertaste. In Santiago De Compostela we stumbled across a Valor Cafe. They had managed to match chocolate and churros that met what I was looking for! Cacao Sampaka have produced a range of single origin truffles that we purchased a box of. The countries included in the range were Ecuador, Venezuela, Grenada, Brazil, Papua, Guinea Ecuatorial, Sant Domingo and Cuba. Sorry no tasting notes. A wonderful way to explore the difference in taste of chocolate across the countries......Not sure of the chocolate highlight. If chocolate only then the Cocoa Sampaka sample, if the best host chocolate then the Chocolate Museum, if the best local speciality then the Valor experience. On reflection culture is the point so the Valor Cafe was the highlight. However the whole point was hot chocolate so maybe the Chocolate Museum.

I am so confused........

Triple white chocolate cake with chocolate cupcakes .

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (200 8)

A mellow sensation, marvellous aromas.

A luxury foodstuff with chocolates vast arry of aromas really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a good complement to olives, olive oil, liver and roasted products and its outstanding in combination with fruits ans some herbs. For a long time, cocoa mass has been a vital ingredient in the Mexican dish,mole poblamo. The sauce that is served with chicken and turkey contains traditional crumbled cocoa mass, as well as onions, garlic, tomatoes, plantains, sesame, almonds, peanuts, raisins and prunes, coriander seeds, cinnamon, stale white bread, tortilla, chicken stock and a cocktail of four types of chilli and sugar.

The Spanish later adopted chocolate as an ingredient for sauces to complement game, for example, since the brown paste made the sauce go further. The Costa Brava is famous for its Catalan hare with almonds and chocolate (Ilebre amb xocolata). French cuisine also offers a dish of hare stewed in chocolate sauce (livre auchocolat) with a marinade of red wine, onions, garlic, carrots, leeks, thyme, bay leaves, nutmeg, pepper, lemon juice, ginger, cinnamon and cloves, which is thickened with dark chocolate, butter and chickens blood.

Lapin au chocolat.

Italy has a dish comprising veal tongue in chocolate sauce (lingua in dolce forte), which is made of dark chocolate, sultanas, pine nuts and whit-wine vinegar, as well as hare in chocolate sauce (lepre dolce forte), which is less coplicated than the French version. In view of all the exquisite dishes featuring hare in chocolate, we could well ask ourselves whether the now traditional chocolate Easter bunny is perhaps the dessert version

FOR HEALTH AND WELL-BEING In his book of herbs Theatrum botanicum published in 1696, Theodor Zwinger wrote that cocoa was both a food and a medication. Basel-born Zwinger (1658-1724) was regarded as one of the first real physicians and we can thus take seriously the healing properties he attributed to chocolate as used in the treatment of all kinds of illnesses and ailments. For example, to treat coughs and to strengthen the heart, to protect against stomach complaints, respiratory problems and phlegm, as well as diarrhoea and dysentery. When combined with nutmeg and almonds, he attributed aphrodisiac properties to chocolate, writing that it roused the libido and was given by wives as a love potion to their husbands.

The art of the confectioner So, when did solid chocolate appear on the scene? The chocolate bar? The chocolate that is not dissolved in a beverage or used in a sauce but that is enjoyed as a compact piece? The answer is at the beginning of the machine age when more and more work was rationalised and when processes that either difficult or impossible to carry out manually could be performed by machine.

Today, we have couvertures, the raw material of the chocolatier and the confectioner. We also have chocolate bars with just a few ingredients, such as sugar, vanilla and milk, as well as those with a greater range of ingredients, such as nuts (hazelnuts, walnuts, almonds, pistachios, macadamia), pieces of fruit, fruit aromas or fruit jellies (oranges, apricots, raspberries, grapes), or flavour combinations with coffee, nougat or caramel. Chocolate can take a lot of added ingredients. At the start of the new millennium, new combinations were launched on the market, mainly dark chocolate with lemon or grapefruit oil, fleur de sel, rosemary powder, cardamon and cinnamom, lavander and mint of curry spices from India, Thai curry, pink pepper or chilli.

Todays vast arry of confectionery and cakes would be inconceivable without chocolate. Originally, sweets did not contain any chocolate at all and were instead based primarly on oriental recipes perfected in the Viennese court. Pralines in the form of sugared covered in chocolate were first available in France in the 17th century. There are no known recipes for chocolate cakes dating back to before the 19th century. In 1832, a 16 year-old apprentice called Franz Sacher invented the now famous Sacher-torte. This features chocolate as a glaze and the method has since become indispensable for lots of exquisite sweets. The development of ice-cream-on-a-stick saw chocolate used as a solid covering that held the ice-cream together, for a while at least. The ptissier continues to make black-forest gateau and, of course,mousse au chocolate. The specialist are the chocolatiers and confectioners working only with chocolate. On nest pas dans la farine is their motto.

Danta Rosa de Jamaica & 75% Ujuxtes

Top chefs experiment In top restaurants, chefs experiment with chocolate and traditional recipes in order to create something new. The following dishes that were developed by a small selection of creative chefs sound simply divine:mousse au chocolate with olive oil (Martin Dalsass, Sorengo);terrine of goose liver in Riesling jelly with chocolate brioche (Hans-Peter Hussong, Uetikon);blood sausage with black chocolate, olives and hay-chocolatemousse(wuth aftermath, full cream and white chocolate; Stefan Wiesner, the Sorcerer of Escholzmatt);pamplemousse confits entiers avec gteau au chocolate noir coulant (Nicolas Le Bec, Lyon).

Franz Wiget from Adelboden restaurant in Steinen near Schwyz has devoted a lot time to the use of chocolate in the kitchen. This is partly at Felcjlins request since the company is keen to showcase the whole range of its aroma wheel of Grand Cru varieties in a top restaurant such as the Adelboden, which is situated near its manufacturing facilities. Its quickly became clear that working with chocolate and its characteristic range of flavours is a complex tast and that chocolate cannot simply be randomly combined with absolutely everything. The biggest obstacle is the sugar, explains Franz Wiget, which is why he works with finely-rolled Grand Cru cocoa mass that not contain sugar and, thanks to the skilled, restrained use of cocoa mass, has created some amazing and harmonious disches. The unsweetened, dark chocolate is particularly delicious in combination with olives, red meat and crustaceans. The folowing is a selection from the chocolate menu featuring the Arriba, Maracaibo and Cru Sauvage varities created by Franz Wiget for Felchlin:Croustillant with green-olivetapenade and chocolate( a tapenade is a spread over a thin triangular pastry base, a second piece of pastry is placed on top and the whole thing is baked until crispy; the tip of the triangle in then dipped in chocolate and croustillant is left to cool). Cappuccino with potato puree and chocolate(potato stock in a glass with cubes of chocolate, covered in foamed milk and with cocoa powder scattred over the top). Lobster soup withchocolate(made in the traditional way, thanks to the roast aromas that unfold during cooking, the lobster soup already tastes of chocolate; Franz Wiget simply adds two or three pieces of chocolate to the soup). Foie graswith chocolate and orange marmalade( the foie gras contains wafer-thin slices of Arriba cocoa mass that appear as black stripes when the foie gras is cut; the bitter-sweet marmalade goes with both the liver and the chocolate, the opulent aromas complement each other to perfection).

Beverage matching It only now remains to look at which can be enjoyed with chocolate.

n Marseille, it is the custom to break off a piece of pure, non-sweetened, hard cocoa mass and enjoy it with a little olive oil and an aperitif. Sweet wines in particular are a good complement to chocolate, for example, wines containing grape varieties such as Syrah, Rousanne or Grenache, wines such as Cte du Rhne, Banyuls, Chateauneuf-du-Pape, Bandol, as well as heavy Sicilian and other Southern Italian wines that often reveal chocolate on the palate during tastings.

The volatile aromas of distillates, such as Cognac, Armagnac or single-malt whisky, are simply superb in combination with the aroma and flavour of chocolate and can be enjoyed, for example, when unwinding at the end of a long day, to finish a delicious meal or simply on their own, since this is the union of two highly compatible partners, a marriage with fine prospects for a long, lasting finish. The reserve is also just as effective: chocolate containing spirits or liqueurs, for example, kirsch or absinth, cognac or whisky chocolate bars. Then, of course, there are alcohol-filled chocolates (ganache).

Chocolate has the reputation for being an aphrodisiac and is a subject of heated discussion. However, if this is true, then the effect must be more in our minds than the result of any physical reaction since chocolate has not been scientifically proven to contain large quantities of any arousing substances.

Theres no doubt that, two to three hunderd years ago, the healing power of chocolate was much more pronounced than it is today. However, if we consider the number of chemicals the human body is subjected to today in the 21th century compared with the 17th century, how many substances modern man takes on a daily basis, such as vitamin pills and contraaceptive pill, then the little bit of magic present in chocolate is really not going to make that much of a difference, either to the invalid or to the lover.

However, we can console ourselves with the knowledge that chocolate is uplifting, that it is a quiet pleasure containing essence that help us to overcome lifes bitter disappointments, reinforcing what the infant realises the first time it suckles at its mothers breast, namely sugar means love and a feeling of security. This first formative experience of taste is the most important and remains with us throughout our lives, even if, in adulthood, we have to learn self-denial and prefer to eat something savoury rather than chocolate. Self-denial has been the enemy of chocolate for years, ever since the ideal beauty has been that of the ultra-slim model, dictating fashions and setting the tone of society in which we live.

Wherever self-denial is involved, quality of life inevitably suffers. However, a specific pleasure is a way out of dilemma we experience when caught between the opposing states of joy, frustation and desire for good healt: we dont want just anything; we want the best. For example, chocolate that has been manufactured with the utmost care and devotion to detail, every step of the way as at Felchlin. In short, we want a superior chocolate. Our own small piece of luxury.

next final episode:

The Innovators In Pursuit of the New for 100 Years (the history of Felchlin)

While going through the research for the most favourable destinations for cocoa plantations and also the suppliers of cocoa to produce good quality chocolate,i came across this wonderful article from the Buisness Standard India for which the link is provided below.

www.business-standard.com/india/news/stella-sweetens-indian-cocoas-fortunes/467769/

What pleased me immensely after reading the article was to see India emerging as a high quality cocoa producer and providing for the demand as well.

At the International Confectionary Fair in Cologne (Germany) Chocolate Stella's Indian version of a 70gm bar with 72 percent of high quality cocoa was released globally.The whole event was called" INCREDIBLE INDIA", where this exquisite high quality Swiss dark chocolate produced with cocoa coming from India was launched . How amazing it is that a Swiss company is importing cocoa for the manufacturing of chocolates?

The credit goes to the sustainable project undertaken by chocolate stella and their continuous support to IOFPCL(Indian Organic Farmers Producer Company Limited) based in the southern state of india ,kerela ........."gods own country".

Because of this Swiss-Indian joint venture the cocoa growers in Kerela will be finally recognised for their efforts and hard labor.The Fair Trade certification will also ensure better revenues and improved working & living envoirnment for the farmers.

www.swisschocolate.ch/index.cfm/Zone/Pub/Page/product

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12C and 20C; cold, heat and light are equally harmful. Under these conditions, it should keep for a relatively long amount of time: dark chocolate for up to two years, milk and white chocolate for up to one year. Dark chocolate has a longer shelf life than white chocolate, since the latter contains milk components wheraes dark chocolate contains oxidation-inhibiting substances, such as polyphenoles, for stability. Some additives reduce both suitability for storage and shelf life. These additives include milk and cream powder or nuts, which become rancid over time.

If stored in the fride, chocolate should be kept in a sealed, airtight plastic container to protect it from moisture and unwanted odours (such as cheese, pesto, cooked food), wich it would otherwise absorb. Before it is eaten, it should be brought to room temperature, as low tempearture prevent the aroma from unfolding fully. If chocolate is subjected to a large change in temperature from a very cold to a very warm environment, moisture can release the sugar from the chocolate and, when the water has evaporated, the sugar remains on the surface in the form of crystals; this is known as sugar bloom.

A typical chocolate bar is a mixture of cocoa butter, cocoa solids, sugar, and an emulsifier such as lecithin. The cocoa butter and cocoa solids are made up of hydrophobicmolecules (from the Greek for water fearing) while sugar is generally hydrophilic(also Greek, meaning water loving). Hydrophilic and hydrophobic molecules dont mix well, so an emulsifieris used to help blend the different molecules and keep them from separating over time.

If chocolate is stored at too high temperature, if it is exposed to the sun or subjected to the suns rays hotter than 32 to 33C, fat crystals froms and are deposited on the surface in the form of a white layer: this is known as fat bloom and is often mistaken for mould.

Similarly, fat bloom occurs when hydrophobic cocoa butter molecules separate from the rest of the chocolate and make their way to the chocolates surface. The specific causes of fat bloom are a bit more complicated and have been the focus of several scientificstudies. Who knew so much research went into something as simple as a chocolate bar?

Another danger is oxidation, which occurs if the chocolate is exposed too often to light and air. The fats react with oxygen and become rancid; the aromas vaporise. The higher the cocoa content, the better the chocolate is protected against oxidation. Chocolate is best stored in an airtight container in a dark place.

This basic idea of mixing hydrophilic and hydrophobic molecules also explains the driving forces behind chocolate bloom. Sugar bloom occurs when chocolate comes in contact with water. Because sugar mixes with water more readily than the fats in chocolate, any moisture that comes in contact with chocolate dissolves the sugar at the chocolates surface. As the water evaporates, a grainy white mess of sugar crystals is left behind.

An unforgettable drink Although the Spanish were the first Europeans to taste chocolate, by that time, the Mayas and Aztecs has been enjoying the cocoa for a very long time. In liquid form, hot or cold, chocolate has probably been consumed for a good 3.000 years. However, solid chocolate, as we know it today, has been eaten for less than 150 years. The native Mexicans ground the beans into a paste, added spices and pressed it into cakes. To make it into a drink, they scraped the required amound from the hard cake, poured it into a vessel and added water. This chocolate is nothing like the chocolate we drink today. The native Mexican nobility refined the chocolate by adding ingredients such a vanilla, wild honey, agave juice and chilli powder. The conquistadors then adopted the basic recipe, including the vanilla, a New World plant but, because the flavour of the xocolatl of pre-colonial Mexico was too bitter, transformed it to their taste by adding lots of sugar, aniseed, cinnamon, almonds and hazelnuts. The resulting drink was praised for its energising and restorative effects.

A table lined with all the standard tools for preparing chocolate: a ceramic comal or griddle for roasting the beans, a metate or volcanic grinding table, a molcajete or mortar (upper right) for mixing the cocoa with other ingredients and a molinillo (lower left) used to produce the delicious foam that tops Mexican hot chocolate

For many years, chocolate was expensive and exclusive and was enjoyed only by the European nobility. The Spanish monopoly only crumbled when competition emerged from countries such as Portugal and England, and this brought prices tumbling down. Although the raw product became cheaper, chocolate was still not consumed by common man, such as farmers and craftsmen, but it remained the exclusive preserve of the upper middle classes. Chocolate houses opened serving the most expensive of tree new drinks, namely chocolate, coffee and tea. People enjoyed these beverages in vast quantities whilst discussing the topical issues os the day.

The chocolate consumed today consists mainly of cocoa powder and sugar or instant powder; this can be stired into a hot or, in case of instant products, also into a cold liquid. Although, today, real hor chocolate is very much rarity, chocolatiers and specialist shops and outlets that value authentic, honest and first-class products are increasingly re-introducing it. After all, its basically quite simple to make: take a few peices of chocolate (preferably different varieties of Grand Cru with varying cocoa contents up to 100 percent), dissolve them in hot, fullfat milk, stirring continuously, and there you have it: a delicious, slightly foamed hot chocolate drink.

Hot Chocolate, Raimundo de Madrazo y Garreta (Spain 1841-1920)

Next time: A mellow sensation, marvellous aromas.

As I am writing you from INSIDE the factory ofThe Grenada Chocolate Company, one of the very first tree-to-barorganic chocolate cooperatives,I am trying not to get distracted by all the chocolate smells around me - or to drift away too long looking at the mango tree and tropical forest from the open window next to me...

I came to visit Mott Green as he is preparing for his exciting FairTransport event! Mott Green is thefounder of the company and passionate chocolate maker who had a dream to transport his chocolate carbon neutral from the tropics to markets in the US and Europe. By teaming up with the Dutch shipping companywhich issailing the world on wind energy,this dream is becoming reality as we speak, and we will NOW be documenting the FIRST EVER Fair Transport of chocolate

The adventure starts with preparations, my visit here in Grenada, visiting the cocoa plantations and chocolate producers of Grenada, meeting the crew of the sailing ship Tres Hombres and all side stories about chocolate, sustainability and more

For a week we have been waiting in Grenada for the ship to arrive because the winds and current were unfavorable, it has been a very rocky boat on the sea and we were anxiously following their progress, coming from the Dominican Republic.

Thursday the ship has finally arrived: what an exciting day it was indeed! we got up and heard someone had spotted the ship already its a remarkable ship so that was not surprisingly.We have met the crew of the Tres Hombres who are very welcoming, enthusiastic and full of stories about the trip so far which has been very rocky as we have seen on the tracking screen But the spirit is very positive, of course they are real sailors

Have a look at their happiness tasting the first Grenada chocolate; no further comments...

I will gradually post my experiences here, about the cocoa production of Grenada's special organic beans, about the chocolate making, the passion and dedication of the people here and the whole voyage from Grenada to the US and Europe transporting these 5 tons of chocolate bars! the ship will reach final destination in June, follow it online - now we're off to prepare the departure from Grenada to make sure the chocolate is safe on board...

The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.

I'm an Outside the Box chocolatier, so look out for some surprises. I'm currently working out a line of bonbons, cut ganache, free-form piped mousses and "loose stuff" as cookies and snacks and fruits.Hand dipped.

I need to start from scratch with equipment so if anyone can help me out with a small tempering machine, a wire cutting frame and a small Hobart or any other planetary mixer that would be awesome. I'm looking out for suppliers too, I like the flavour and Consistency of Callebaut and mainly use 70-30 dark, 811 semi sweet , HW2 white and 823 high-cacao milk...... the Dark Gianduja blocks are awesome too . any suggestions on good flavoured Fair trade or organics? I contacted Dagoba but they never responded... weird huh?

also working out some Organic Goat milk recipes.

I'm loving this Group as it offers a wealth of inspiration and creativity, hopefully In the future I can offer the same.

Its like an itching in the back of your brain .... you can feel it, but can't reach it to ease the sensation. I have worked for many years in the foodservice business, from a mom and pop pizza operation to a multi-million dollar chain. My love has always been food and everything that surrounds it. I remember being 10 or 12 when my uncle started a small restaurant in upstate NY, we visited many times and I thought to myself "I am going to be a chef when I grow up!" Some of my fondest memories are of my French grandfather, Julian, making bread and doughnuts at home after he picked me up from school. Food has always been an integral part of my life. It wasn't until I was well into my twenties that I developed an affinity for candy, which lead to chocolate and all the delicate intricacies that come with it. Well, I never went to culinary school, but got an education of hard knocks while I served in the US Navy. So back to the itch .... I have always had an entrepreneurial spirit, but never had the opportunity to explore it more. I decided I am losing precious years (40 now) and it was time to MAKE the opportunity! So here we go....on the Next Great Adventure! Oh....I guess I need to tell y'all about the idea! I want to open a Chocolate Bar (or Cafe, if you will). A place dedicated to handcrafted chocolates, chocolate inspired drinks (yes, alcoholic also, pending research on ABC Laws), and chocolate desserts. A welcoming and relaxing atmosphere. At this point it is just a lot of research, business planning, and product development (yummmy!). I would love all and any input during this journey. Please don't hold anything back, I am not looking to get my ego stroked, I am looking to make a successful and responsible business, while giving to the customer an unparalleled chocolate experience. Thanks for reading and I look forward to hearing from each and every one of you!

My visit to Turin started with a tour in Guido Gobinos factory. In 1985 he took over the company from his father. He optimised the production processes and improved the quality by focussing on excellency and by researching and innovating products. He has succeeded: he is known as one of the best chocolate makers in Italy for years. At this moment there are 27 people working and they produce 900 kg gianduja per day. Of course made with the best hazelnuts from the Piedmont: Tonda Gentile delle Langhe. Unfortunately it was not allowed to make pictures in the production area. To get an impression: I saw the conching process in one of the latest German conches, the refining of gianduja paste and molding and wrapping of Easter eggs. The shop at the factory (the other one is in the city centre) is very beautiful and full of Turins specialities: giandujotti and cremini. My favourites are Gianduja Tourinot Maximo (40% hazelnuts), Coffee Cremini, Cremini with olive oil and sea salt (awarded by AOC) and the very tiny ganaches, sensations for your taste buds!

After this visit I went straight to Piazza Vittorio Veneto, Europeans largest square, where the festival Cioccola-To was located. A wonderful location with a magnificent view over the river Po. On the right side there were stands of the well known Italian brands like Caffarel, Venchi, Leone, Domori, DeBondt, Perugina, Bonajuto, Peyrano and many more. At the left side there were demonstrations and tastings. The event is not international orientated so you have to speak and understand Italian (poor me). Half of the area on this side was sponsored by Milka (too much!). You couldnt avoid the lilac cow. Master chocolatier Silvio Bessone recently started with bean-to-bar production. He brought some of his machines to his stand and you could watch to a part of the production process. The most fascinating machine was the one that wrapped giandujotti very rapidly.

There were less stands than I expected, so there was much time to visit the historical names and the new comers. The history of chocolate in Turin begins in 1559 when one of the Savoys brought some cocoa beans with him. Until 1826 chocolate was served and consumed only as a liquid. Caffarel was the first who start production of solid chocolate. In 1852 cocoa became very expensive, so part of the cocoa was replaced by hazelnuts and gianduja was born. Thirteen years later giandujotti were the first, in gold foil, wrapped chocolates. The following names I have visited: Pfatisch, Baratti & Milano, Ghigo, Giordano, Peyrano, Stratta, Avvignano, Al Bicerin, Gerla, Ciocco & Latta, Guido Gobino (also the shop in the centre with a loungy tasting room), Guido Castagna (opened his stylish shop last year), Piacerie di Cioccolato, Candifrutto bottega del Cioccolato. At all these addresses you can buy giandujotti. But watch out: there is a big difference in quality. The traditional brands are certainly not the best. My favourites are Gobino and Castagna. Both use the best hazelnuts and you can clearly taste that. Castagna even adds Chuao cocoa mass! There is a big difference in drinking (hot) chocolate as well. I tasted the ones of Al Bicerin, Baratti & Milano and again Gobino and Castagna. Although the traditional cafe restaurants of the first two are very beautiful, here again the new comers taste the best. Another typical product well known and loved by Turin is the Bicerin, a drink made of espresso, chocolate and cream, born in 1763 at cafe Al Bicerin.

I ended my visit with a tour in the Choco tram. A fifty minute tram ride through Turin by evening lights. On board chocolatier Guido Castagna, who has won an award for his gianduja, explained us more about chocolate and his creations. We tasted a Sacher Torte with a gorgeous thick layer of ganache on it, giandujotti, filled Easter eggs, hot chocolate and finally we got a goody box with a selection of his chocolates. It turned out an advantage not to speak Italian: I got a private translation by Mr Castagna himself

Viva La Dolce Torino!