Swiss Milk Chocolate
one thinks of Swiss hot 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. But it's modeled on
the finest Swiss chocolates that aren’t usually imported into the US.
Unfortunately, most people haven’t tried the
very high-end Swiss chocolates. Even I hadn’t tried them until I met a very
knowledgeable fellow who worked as a salesman for a Swiss food import company. 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.
This friend of mine who worked for
the Swiss food import company sold only to the highest quality hotels, resorts,
and restaurants. He was very helpful to me and gave me lots of good advice over
the years and did a lot of favors for us to help our business grow and to do
charitable activities. At our very first meeting after he tried some of our
regular Holy Chocolate, then he handed me a bag of his cocoa powder and said in
his unique Chicagoan accent, “Why don’t you try to make something with this
I looked at the bag and saw the red
cross on it and picked it up and smelled it. It smelled so unique, and so good
I knew I was going to do something with it. The cocoa color itself is a very
pleasing dark reddish brown, a different color than one sees in the French
styled cocoa or even in American styled cocoa. The smell was lightly musty like
good dutched cocoas do, the taste was sophisticated and had a certain quality
that just said we were going to make an outstanding Swiss styled cocoa. So I
played with it for a while and came up with our super creamy masterpiece.
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 he had been on the SuperBowl team of chefs that assemble every year
for all the official SuperBowl 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 chefs 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.
Later I met my friend at the same
coffee house we met at earlier and 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 coverture. It’s just like coverture - 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. One wouldn't add more chocolate, but you wouldn't
take any away either. You'll just want another one later.
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
Learn more about Hot Chocolate, Drinking Chocolates and Hot Cocoa or Dutch Chocolate