In the afternoon we went to a experience in several ways.. What a great
The place is very well organized for visitors. The tour began with a cinema, or so we thought. It was all computerized. English speakers were grouped together for the intro and history of the development of chocolate. We walked into what turned out to be an elevator that took us down into the first of several rooms with a mini Disneyland-like presentation in each one.
Rooms were decorated, animated, interesting, informative, and fun There was an ever-present smell of chocolate. Everytime the speaking ended in a room, a door opened to another room. That was followed by a room full of cocoa beans, hazel nuts, almonds, etc, with information about all the ingredients, the benefits of chocolate for our health, etc. The smell…..Hmmm, cocoa everywhere.
Cailler is one of the few manufacturers worldwide to use slightly condensed milk instead of milk powder. It is a special process of vaporizing the milk into the cocoa that gives Cailler chocolate its unrivalled taste and texture.
The milk in milk chocolate is from local cows, and the sugar is also from Switzerland. Other rooms showed the old and new machinery and process of mixing, forming, and packaging of individual pieces of chocolate.
Then there was a tried…with no wrappers to slow you down.where no one paid attention to how many samples you
Oh boy! I decided to risk a migraine headache, and sampled with reckless abandon.
So far so good, though I most definitely pigged out and enjoyed every bite.
We all skipped dessert after dinner tonight.
You too, taste this delicious chocolate by joining our tour to Switzerland.