When one thinks of Swiss chocolate, the creamiest milk chocolate with a subtle chocolate presence comes to mind. This is our ultra-creamy, velvety, mild, sophisticated, sweet, and flavorful chocolate for traditional Swiss tastes. It's modeled on the finest Swiss chocolates that arenít usually imported into the US. The very highest-quality truffles have to be kept cool and will begin melting on your tongue. They fill your mouth with a light and sophisticated chocolate taste mixed with the butter-creaminess of the cocoa butter and milk cream. Words can hardly fully describe it because it just has to be experienced. This is the experience we based the Swiss ultra-creamy milk cocoa on.
Unfortunately, most people havenít tried the very high end Swiss chocolates. Even I hadnít tried them until I met a very knowledgeable fellow who worked as a salesman for a Swiss food import company. During our first coffee meeting, I found out he was not just an ordinary food salesman, he was a former chef, and at one time had been on the Super Bowl team of chefs that assemble every year for all the official Super Bowl activities for the players, owners and so on. He was quite a character and a super good fellow with a lot of great stories and experiences. Because of his chef experience, he had a unique knowledge of what things worked well and what chefs and dessert chefs really wanted. In other words, he was a real pro. He was very helpful to me, gave me lots of good advice over the years, and did a lot of favors for us to help our business and charitable activities grow. At our very first meeting after he tried some of our Holy Chocolate, he handed me a bag of his cocoa powder and said in his unique Chicagoan accent, "Why donít you try to make something with this, Father Stan?"
I looked at the bag, saw the red cross on it, picked it up, and smelled it. It smelled so unique and so good that I knew I was going to do something with it. The cocoa color itself was a very pleasing dark-reddish brown, a different color than one sees in the French or American-styled cocoa. The smell was lightly musty like good dutched cocoas, and the taste was sophisticated with a certain quality that I knew was going to make an outstanding Swiss-styled cocoa. So I played with it for a while and came up with our super creamy masterpiece.
Later, we met at the same coffee house, and I handed him a packet of what is now the Swiss. He made the cup just by adding hot water. After a few minutes to let it cool and thicken, he picked up the cup and sipped it with a very surprised look on his face. He said "It's like liquid couverture! It's just like couverture, right out of the tap!"
He went on, "When did you sneak the milk in? It tastes just like Swiss milk." I just replied, "The milk is in the mix. We just added water."
The truth is that all our cocoas that we use for our different Holy Chocolate varieties are used at the finest hotels, restaurants, and resorts. Now you can serve it at your home or office.
One serving has 1.66 oz. of mix (almost 70% more than some brands) so that the milk is perfectly reconstituted and the chocolate taste is profound. All our mixes only use real cocoa and real dried milk from pasture cows that are free of added rBST and antibiotics for an incomparable taste. There are no artificial additives, preservatives, or fake milk mixes. Heavenly things for a Heavenly people!... As is perfectly right!
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