Connoisseur and guide Kerrin Rousset sidesteps big names like Teuscher and Sprungli to focus on under-the-radar artisanal shops such as Honold in her tours of Zurich's chocolate shops.
Hunting for the best cocoa creations —
Connoisseur and guide Kerrin Rousset sidesteps big names like Teuscher and Sprungli to focus on under-the-radar artisanal shops such as Honold in her tours of Zurich's chocolate shops.
Rania Margari
At Honold, Rousset recommends Lotti's Best -- a crumbly nougat feuilletine with tonka bean and a pinch of fleur de sel, covered with Criollo de Venezuela 65% and milk chocolate.
Looks good, tastes better —
At Honold, Rousset recommends Lotti's Best -- a crumbly nougat feuilletine with tonka bean and a pinch of fleur de sel, covered with Criollo de Venezuela 65% and milk chocolate.
Rania Margari
There's no shortage of chocolate on this tour. After tasting the truffles, hot chocolate follows. Chocolate meals can be finished off with chocolate ice cream.
Chocolate drink to go with your chocolates —
There's no shortage of chocolate on this tour. After tasting the truffles, hot chocolate follows. Chocolate meals can be finished off with chocolate ice cream.
Rania Margari
New Yorker Kerrin Roussett has lived in Zurich for six years and been running chocolate tours since 2011.
The chocolate hunter —
New Yorker Kerrin Roussett has lived in Zurich for six years and been running chocolate tours since 2011.
Rania Margari
Just a glimpse inside Aeschbach Chocolatier will set off cravings.
One of your five (chocolates) a day —
Just a glimpse inside Aeschbach Chocolatier will set off cravings.
Rania Margari
Rousset discusses all things chocolate on the tour, such as cocoa bean origin and cocoa percentages. Turns out, the percentage on many chocolate bars merely indicates darkness and sugar content; it has no reflection on quality.
All things chocolate —
Rousset discusses all things chocolate on the tour, such as cocoa bean origin and cocoa percentages. Turns out, the percentage on many chocolate bars merely indicates darkness and sugar content; it has no reflection on quality.
Rania Margari
Owned by gastronome Michel Peclard, Conditorei Schober-Peclard is housed in a 14th-century building with a lavish interior and an ornamental cash register.
Architectural confections —
Owned by gastronome Michel Peclard, Conditorei Schober-Peclard is housed in a 14th-century building with a lavish interior and an ornamental cash register.
Rania Margari
A tip from Rousset on chocolate tasting: let it melt, don't chew. Quality chocolate should taste of several flavors and no bitterness.
Tasting tips —
A tip from Rousset on chocolate tasting: let it melt, don't chew. Quality chocolate should taste of several flavors and no bitterness.
Rania Margari