Ask HN: Why are the swiss so great at making chocolate?

2 pointsajoy4y ago6 comments

6 comments

Tomte4y ago

They were first and then it has become a brand.

There is fantastic chocolate made being elsewhere. Lindt is good, but mass-market, not the benchmark.

I love Taza chocolate from America, for example. The non-conche one. Its crystalline texture is really nice.

(https://www.tazachocolate.com/pages/our-process)

ajoyOP4y ago

wow! looks great!

ajoyOP4y ago

Wonder if its more than just brand. Eg.https://www.chobachoba.com/direct-from-our-farms/. They ship the ferment and dry the beans, but then it gets shipped to Switzerland to be made into chocolate.

Similarly Belgian chocolate (https://en.wikipedia.org/wiki/Belgian_chocolate) has also developed into a brand.

simonblack4y ago

Good chocolate is made from real ingredients: cocoa, cocoa-butter, sugar, plus real milk if making milk chocolate. The place where it is produced is irrelevant.

Poor chocolate is made by replacing some, if not all, of the real ingredients with cheaper substitutes.

Read the ingredients list on the back of the packet and learn what's in the good stuff and what's in the bad stuff. Then buy accordingly.

muzani4y ago

Techniques matter a lot too. All the tacos here in Malaysia are mediocre, because the standards are very low - Taco Bell was swarmed for weeks when they opened because nobody ever tasted one. It's all just standard ingredients, but done differently.

Richer countries tend to have better agriculture, with more spent on researching quality rather than just quantity. So the milk is probably better too.

herveleger4y ago

Using the best cocoa in the world, the precision of Swiss production, the perfect proportion of ingredients

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6 comments

Tomte4y ago

They were first and then it has become a brand.

There is fantastic chocolate made being elsewhere. Lindt is good, but mass-market, not the benchmark.

I love Taza chocolate from America, for example. The non-conche one. Its crystalline texture is really nice.

(https://www.tazachocolate.com/pages/our-process)

ajoyOP4y ago

wow! looks great!

ajoyOP4y ago

Wonder if its more than just brand. Eg.https://www.chobachoba.com/direct-from-our-farms/. They ship the ferment and dry the beans, but then it gets shipped to Switzerland to be made into chocolate.

Similarly Belgian chocolate (https://en.wikipedia.org/wiki/Belgian_chocolate) has also developed into a brand.

simonblack4y ago

Good chocolate is made from real ingredients: cocoa, cocoa-butter, sugar, plus real milk if making milk chocolate. The place where it is produced is irrelevant.

Poor chocolate is made by replacing some, if not all, of the real ingredients with cheaper substitutes.

Read the ingredients list on the back of the packet and learn what's in the good stuff and what's in the bad stuff. Then buy accordingly.

muzani4y ago

Richer countries tend to have better agriculture, with more spent on researching quality rather than just quantity. So the milk is probably better too.

herveleger4y ago

Using the best cocoa in the world, the precision of Swiss production, the perfect proportion of ingredients

j / k navigate · click thread line to collapse