Switzerland! If you’re traveling here for the food, chances are you have a couple things top of mind: cheese and chocolate. And rightly so. Switzerland is known for both things for a reason.
Today, I’m lucky enough to have an interview with a third-generation Chocolatier from Geneva. They’re here to introduce you to the best Swiss chocolate across the country and answer all your coco-related questions.
Without further ado, meet M. Rohr:
I’m a third-generation chocolatier, so chocolate has been part of my life since I was six months old. I run three chocolate shops in and around Geneva. In my free time, I love spending time with my family, dabbling in photography, and riding my bike.
Swiss chocolate is the best (and here’s why)
The reason that Swiss milk chocolate is the best in the world is because of the special alpine milk we have in Switzerland. In fact, the Swiss created milk chocolate. All major innovations in chocolate production have been made here in Switzerland. And our annual per-capita consumption is 12 kilograms (the highest in the world).
The best Swiss chocolate for first-time tasters
In Geneva, try the specialties of Chocolaterie Arn (located at Place du Bourg-de-Four 1), La Bonbonnière (at Rue de Rive 11), Marc-Andre Cartier (at 8A Chemin Vandelle à Versoix), and Poncioni (at Rue Micheli-du-Crest 1).
In Bougy-Villars, on Lake Geneva, I enjoy Tristan.
In Crans-Montana, David L’instant Chocolat (at Avenue de la Gare 6) is not to be missed.
Unique, strange, or unusual chocolates
In my shops, you’ll find les poubelles genevoises (made specially for the Geneva International Museum of Reformation and filled with crispy praline) and les petits calvin (our own invention, filled with smooth chocolate and cream ganache). And in most of the chocolate shops in Geneva, you find pavé glacé or pavé de Genève (dark chocolate with hazelnuts, cognac, and saffron). You can also experience chocolate production itself at Maison Cailler in Broc.
How to eat chocolate in Switzerland
Never keep chocolate in the fridge; chocolate should be kept at 65° fahrenheit and protected from daylight. It is best to taste at 70° F. When eating dark and very dark chocolate, pair with an old Porto or Cognac. White chocolate is very nice with red wine.
Find M. Rohr at rohr.ch.