The 40-something ski bum: blog 19

By James Bedding Published: 3:52PM GMT 08 March 2010

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Previous of Images Next Tthe perfect preference of chocolate in Switzerland can move on a clarity of distraction adjacent on panic, finds the ski crippled in Verbier Photo: James Bedding A preference of the Frey Supr�me range, together with the writer"s warn favourite, pear and caramel Photo: James Bedding Some of the chocolates are strongly-alcohol flavoured Photo: James Bedding Our ski crippled is enjoying the perfect accumulation of chocolate in Switzerland Photo: Alamy

Chocolate

Last year the Swiss ate 91,330 tons of chocolate, according to central figures. This is homogeneous to 11.7kg per person, or 117 customary 100g tablets. The Swiss are hence the worlds heading consumers of chocolate: 3 tablets forward of the Germans, and a transparent thirteen tablets forward of the British, in third place.

James Bedding"s prior blogs Video: consultant skiing tips Verbier ski guide: the review The 40-something ski bum: blog seventeen The 40-something ski bum: blog eighteen Does skiing have you fat? This small pig went to Zermatt

Does this additionally have them the worlds happiest people? Or those with the majority appropriate taste? Or the majority enviable? Or the majority civilised?

These are questions you can happily contemplate whilst admiring the cornucopia of chocolate accessible at any Swiss supermarket. Yesterday I was you do only that at Migros, the largest store in the Swiss review of Verbier, as I photographed a small of my favourites, jotting down sum of the some-more resourceful combinations of flavours.

A part of of staff asked kindly what I was doing. I explained that I was a publisher and, tender by the accumulation of chocolate on indicate in one shop, longed for to write on the subject. "This isnt for tourists, you know" he said. "You get the same preference at any Migros of this size." He sounded affronted at the idea that all this chocolate competence be dictated for any one alternative than locals similar to him.

First, to debunk a myth: Switzerland neednt be expensive. A 400g retard of Frey Crmant, for e.g. the benchmark dim chocolate, renouned for years costs �3.15, homogeneous to 79p for a 100g block. A 100g club of divert chocolate can cost as small as 46p (Migros own-brand M Classic) or even 28p (the M-Budget brand).

What impresses me on top of all is the perfect accumulation of flavours. Among the majority appropriate I have attempted are bars with combined malt; with almonds and honey; with stand in cream; with dejected Japonais biscuits; not to discuss a host of variations on the fruit-and-nut thesis together with my all-time favourite, with raisins dripping in rum.

Then there are bars in that each cube has a filling: from pistachio to liquid caramel, and from thickk cream of marzipan to soft almond pulp (in milk, dim or white varieties) not to discuss a accumulation of truffle fillings, together with the high Marc de Champagne.

In sequence that no one should feel left out, there are bars for diabetics I counted at slightest 3 varieties as well as a special divert chocolate for those with a lactose allergy. And if you similar to your chocolate with combined feel-good factor, you can select in in between at slightest 4 Fairtrade bars, together with a cranberry-flavoured one.

Mocca fans will find no less than 4 variations on the thesis of coffee blended with chocolate: together with my favourite, Sogno di caffè latte macchiato, a "dream of coffee" that essentially looks similar to a macchiato in dual tones, with small chunks of cocoa inside.

Sometimes I find that the perfect preference can move on a clarity of distraction adjacent on panic. If this happens to you, Id indicate homing in on the Frey Suprême range (mostly �1.55), quirky creations by a small unnamed choco-genius. Some combinations receptive to recommendation odd, but carrying attempted them all over the past dual months, I can attest for each one: lemon and black pepper; crema catalana (creme caramel with vanilla); panna cotta (with strawberry); tiramisu; stracciatella; and one that took me by warn to turn my favourite, pear and caramel.

Perhaps crowning the preference are the bars whose chunks enclose genuine liquid alcohol: from Cognac to Swiss-made Poire Williams (pear brandy) and my favourite, Kirsch (cherry brandy). Each one offers pristine bliss: a discount at only �1.30.

You do not need to be a linguist to assimilate what is inside each club with the probable difference of Migros own-brand "Bona-splitter", that is essentially only divert chocolate and hazelnuts (with the shells removed, one hopes). If you are uncertain as to the mixture of any sold variety, my recommendation is buy it any way you might have a happy discovery.

In fact, I would suggest eating chocolate as an glorious assist to language-learning: this being Switzerland, all is created in German, French and Italian. So, whilst enjoying the high ambience of the Frey Suprême Satin Noir ("satin dark" chocolate), you could sense a profitable doctrine not only in languages but in the psychology of the people who verbalise them. French-speakers, for example, are told this is a "plaisir fondant" a "melt-in-the-mouth pleasure"; German-speakers, a "zartschmelzender Genusserlebnis" a "tender, melting wish experience"; and for Italian-speakers the a "dolce delizia", difference that receptive to recommendation to me as though they go in a Verdi opera.

Personally I can think of integrate of improved ways to whilst afar a integrate of hours that to distortion in a prohibited scented bath carrying the mezzo-soprano Cecilia Bartoli singing chocolate wrappers to me whilst being fed the essence by angels. Who knows, maybe thats what sky is unequivocally like.

In all, I counted 85 opposite kinds of chocolate bar. And thats ignoring all the alternative chocolatey something good to eat from boxes of pralines filled with absinthe (honestly) to choco-coated macadamia nuts and all demeanour of truffles by the bagful.

Leaving in reserve the bill varieties, these bars typically cost in in between about �1 for the classics to around �1.70 for the some-more surprising flavours. With five or 6 rows in a bar, that functions out at 20-30p for a small ambience of sky to share with friends after a meal, over a coffee, or sitting at the side of a piste seeking behind on a good days skiing. How courteous is that?

James Bedding is in attendance a precision programme to validate as a ski physical education instructor with the Warren Smith Ski Academy (www.warrensmith-skiacademy.com). He is staying at the Alba Apartment Hotel (www.residencealbaverbier.ch), and renting apparatus by Ski Service (00 41 twenty-seven 771 67 70; www.skiservice.com). Rail Europe (0844 848 4070; www.raileurope.co.uk) offers lapse fares from London to Lausanne from �118; leading transport to Verbier costs �47 lapse (www.sbb.ch). Further report from the Switzerland Travel Centre (00800 100 200 30, www.MySwitzerland.com) and from the internal traveller bureau (www.verbier.ch).