Switzerland. Switzerland has, hands down, some of the world's best chocolate. Swiss chocolate is usually high-quality milk chocolate, with a silky smooth texture. Many people credit the delicious taste of Swiss chocolate to the high-quality milk they use from local Alpine cows.
The Swiss chocolate has usually a smoother texture and would rather avoid using artificial emulsifiers. Swiss tend to produce milk chocolate, and in general they contain more sugar and less cocoa than Belgian chocolates, which are often dark. Belgian chocolatiers have a competitive advantage when it comes to pralines.
Shop real Swiss Lindt Chocolate manufactured in Switzerland and imported to the United States. Their iconic “Gold Bars” are 300g chocolate tablets, perfect for gifts and bulk snacking… Lindt's Swiss truffle pieces also stay true to their name: irresistably smooth.
Toblerone
Many regard Toblerone as the best chocolate brand in Switzerland since it was established in 1908 by Theodor Tobler in Bern, Switzerland. The brand's chocolate bars are known for their unique triangular shape, a shape inspired by the legendary Matterhorn peak in Switzerland.
Answer: In 2009, 'Forbes' named House of Knipschildt's La Madeline au Truffe, the most expensive chocolate in the world. It costs USD 250 (Rs 20416.25) for a single piece. The ganache is made of 70 percent Valrhona dark chocolate which is encased inside a rare French Perigord truffle and shaped to perfection.
In addition to being innovative, chocolate in Germany is made with only the best quality ingredients. Most of the cocoa beans used come from countries in Africa and Latin America. This blend of cocoa flavors creates a distinct flavor that people can't get enough of.
Nearly 11 million Australians eat chocolate bars (77.5% of all Australian chocolate consumers) which include leading brands such as Kit Kat, Cadbury bars, Cherry Ripe, Mars Bars and Snickers.
The history of chocolate begins its 4,000 years of history in ancient Mesoamerica, present day Mexico and the birthplace of chocolate. It's here that the first cacao plants, the plant which chocolate is made from, were found.
Brussels, Belgium
The place is known as the 'Chocolate Capital of the World'. There are many amazing places to buy chocolate in Brussels as the city is famous for its creative chocolates and dotted with chocolate shops.
There is great debate on European versus American chocolates: is one better than the other? However there is no debate. Neither European nor American chocolate can be considered better, it's really just a matter of taste preference.
Swiss chocolate contains more milk than most chocolate, offering a distinctly smooth and creamy flavour and texture you won't find elsewhere. It also tends to contain a lower cocoa content and higher levels of sugar, allowing for a luxurious “melt on the tongue” experience.
“Belgian chocolate” is chocolate of which the complete process of mixing, refining and conching is done in Belgium. "In addition, Belgian chocolate is finely milled to 18 microns, below the feeling of the tongue's taste buds. This avoids having a grainy taste in the mouth when the chocolate melts on the tongue.
Swiss products are generally renowned for their quality, and chocolate is no exception. In fact, this quality is not only reflected in the selected raw materials but is also linked to the expertise in this sector.
The incredible taste differences between North American and British chocolate are real. British chocolate has more cocoa and fat while our chocolate simply has more sugar. The reality of good flavour is the idea behind Aaron's Sweet Shop's The British Invasion Box.
A 100g bar of Lindt Excellence chocolate with 70% cocoa costs US$ 2.92 at Walmart in New York – US$ 2.68 + sales tax. At Coop in Switzerland the same bar costs US$ 2.89 (CHF 2.85).
Germany is second in the world (just slightly behind Switzerland) when it comes to the highest annual chocolate consumption. Competition in the German chocolate industry is high, meaning the quality is exceptional!