Plan B: Swiss Chocolate for Rosh HaShanah
After trying for weeks to get confirmation for our Rosh HaShanah reservation at the Pines in Fire Island–to pray in a new setting, to be with friends, to be at the beach, to have a break–we decided we had better go to our fall back option: Switzerland!
So it was chocolate that ultimately escorted us into Rosh HaShanah. Until the last two days of the Hebrew month of Elul, the final days of the old Jewish year 5770, my personal preparation for the High Holy Days had included private meditations, some journalling, daily chanting of Psalm 27’s Achat Shealti, and an online shofar blowing every morning.
Then chocolate took over.
The 28th and 29th of Elul brought us to Zurich where multiple chocolate opportunities finished off the year: beautiful, even snobby, chocolate shops of Teuscher, Sprungli, Schober, Truffe; four chocolate factories Camille Bloch, Halba, Maestrani and Cailler; multiple samples, freebies and purchases garnished the month’s meltdown into Tishrei with Yom Tov candle lighting on Wednesday evening. Appropriately Mark and I toasted Rosh HaShana with a grappa filled chocolate after kiddush at the Reform shul in Zurich. An interview with CEO, Daniel Bloch, and tour at Camille Bloch, a third generation family owned company, was certainly a highlight.
The local supermarket chain, Coop, displays a huge chocolate assortment.
The Halba and Maestrani factory stores offered great prices, but one of the Maestrani hazelnut bars contained rancid nuts. Very disappointing.
Mark’s Nisus work contact in Zurich, novelist and screenwriter, Anne Cuneo, pointed out a couple of chocolate places we would not have otherwise found, lamenting however, that none of them really have good chocolate anymore. It was a little like the old joke about the synagogues you don’t attend: this chocolate store is no good, that one is too expensive, that one used to be good, this one could be better, leaving us respecting her discernment but salivating for the good stuff. Instead, we settled for drinks because she just could not bring herself to patronize her beloved Schober chocolate store, recalling the former higher quality when the two sisters, now very advanced in age, who ran it after their father had, prepared everything in the back, and shared specialties with her.
Several people we met in Switzerland confessed to me that they do not like chocolate, yet Camille Bloch’s largest market is in Switzerland. And, several volunteered to us that they hate Hershey. (I had read something of the competition between Swiss milk chocolate and American Hershey milk chocolate–very different formulations, which was not so easy to develop in either case, and clearly strong opinions.)
Our decision to be at home in NYC for Yom Kippur with Noam and Rachel was most importantly about being with family. Had we stayed in Switzerland, avoiding the chocolate, plus the ubiquitous plum tart, (similar to our favorite family recipe but certainly not as good) would have been very difficult. As it was, I did a lot of atoning at Yom Kippur for all the chocolate, the cheese and the plum tart I had eaten in Switzerland.
On the Chocolate Trail in Belize’s Jungle
Mark and I happily signed on for three distinct rainforest chocolate experiences within a 15 mile radius of our home base, the romantic Cotton Tree eco-lodge which is nestled among Mayan villages near the Caribbean in the Toledo District of Belize. Not only did Belize envelop us in an exotic rainforest experience, our tourism contributedRead more ›
Is that coffee or chocolate?
Having just eaten my daily portion of chocolate covered coffee beans, I am primed to consider the questions I hear about coffee when I teach on the chocolate trail. How do the two foods really differ, other than taste? I think back to when the layout for On the Chocolate Trail was being designed andRead more ›
A Chocolate Cake for October’s Tricks: Devil’s Food
Heading into October and its culmination in Halloween, I find myself hankering for Devil’s Food Cake, despite its initially derogatory name. Supposedly in 1690 Pilgrims traveled to Plymouth Rock via Amsterdam. They stayed in a house near the city’s biggest chocolate houses and called that chocolate “the Devil’s food.” Later, a chocolate cake, perhaps simplyRead more ›
How About Some Mindful Chocolate Tasting?
These days comforting chocolate seems more necessary than usual. You could just grab a bunch and stuff yourself to help (maybe?) you feel better. Of course, you could add the chocolate in to your cookies, cakes, and ice creams. Or, you could taste chocolate with a mindfulness that focuses your attention solely on the chocolate,Read more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- Chocolate, Coffee, Tea and Me
- Election 2016: Winning Fudge Brigadeiros
- How About Some Mindful Chocolate Tasting?
- Jews on the Chocolate Trail
- Lunch & Learn: Central Synagogue
- Mothers and Survival by Chocolate
- No End to Chocolate Exhibits Part III: Visits #3, 4 & 5
- Of Chocolate Exhibits There is No End: Part 2
- Super Food Chocolate for Super Bowl Sunday: Three Recipes
- Talking Chocolate in February
- Warm Up: 3 Historical Drinking Chocolate Recipes