Let's talk chocolate

When Valentine’s Day rolls around, there’s only one language my husband needs to speak to get my attention. No I’m not referring to the language of love, but rather, the language of chocolate.

Second only to my husband, chocolate is the great love of my life, so much so that last year, after buying me chocolate from a chain store, my husband decided that it was not a good enough Valentine’s Day gift and trekked half way across the city to get me some other chocolate from a boutique chocolatier. I ate both happily, I’m not that much of a snob.

If there’s one place in this world where my chocolate consumption would be regarded as normal, it’s Switzerland. The country boasts the highest rate of consumption per capita (more than 11 kilograms a year per person) for this decadent treat. And who can blame them? Swiss chocolate is recognized as some of the world’s best. No the Swiss didn’t discover chocolate, and they weren’t the first to mass produce it even. But they did give it that smooth, melt in your mouth texture that makes this confection into something almost sinful. A chocolatier by the name of Lindt (sound familiar?) invented the technique to refine chocolate and elevate it even further.

But if you want to get the root of chocolate history in Switzerland, it’s the Cailler-Nestlé factory you want to visit. First you hop aboard the Chocolate train (yes, there is a chocolate train!) to get there. OK, so it’s not made of chocolate, but you get to ride in a Pullman Belle Epoque train, circa 1915 as you head off towards your ultimate chocolate destination. It’s like a Swiss version of Charlie and Chocolate Factory fantasy. Well, things won’t get that crazy, but you get to sample the goods while you’re in the factory. That’s right, once you get to the sample station, there are chocolates a plenty to try, so make sure to indulge in as many varieties as you care too. And you leave with an armful of chocolate when you visit the Cailler store on your way out.

In fact this year, in April a whole new visitors’ centre will open that will explore everything from the Aztecs chocolate secrets to the link between Cailler and the French Royal Court. And you’ll also find out about how the Swiss made the first milk chocolate by adding Gruyère milk to the confection and transforming it forever.

Of course, if you’re more of a traditionalist and want to try chocolate, a little closer to how the Aztecs had intended it, check out this recipe. Note, I said “a little closer”. I’m sure the Aztecs didn’t add Cognac to theirs.

1 litre 35 per cent cream
250g of dark chocolate (65 to 70 per cent dark)
Whole spices are better here, because you can strain them out.
1 small piece of fresh ginger,
1 dried red chili,
2 cloves,
about 10 black peppercorns,
1 bay leaf and
1 piece of star anise.
Cognac

Put the spices in a saucepan with the cream. Bring to a boil, reduce and simmer for 3 minutes. Turn off heat, cover and let sit for 1 hour to infuse.

Strain out spices and reheat cream. In a large bowl, break up the chocolate, adding a bit of the cream, when warm to start melting. Add more cream, a little at a time to temper chocolate. Once all cream is incorporated, return to saucepan to keep warm. Before serving add cognac to taste.