Mercy is called for when judging chocolates, because all chocolate is good, aside from some hideous holiday-related confections that seem to be made primarily of wax and some brown food colouring poured into bunny and poultry moulds.
If you grew up in the United States or Canada, you will know of which chocolate brand I speak, but because I am a trained journalist and therefore familiar with the laws and statutes under which I could be sued, although unsuccessfully, because I know I’m dead right about this, I am not going to reveal the manufacturer who may or may not be based in Mississauga, Ontario.
So, to all the chocolate manufacturers of all nationalities who did not win my The World, Nay The Universe Best Chocolate Ever competition, don’t feel bad, and if you do feel bad, eat chocolate. It ups your serotonin levels, leading to a feeling of well-being. And while you’re feeling so good about yourself, maybe you can concoct a better chocolate recipe for the next time I’m in your country.
And the winner is: Leysieffer of Germany, with Canada a close second.
Leysieffer’s every chocolate is a revelational experience from their champagne white chocolates to their mocha truffles and onward. It’s the sort of chocolate that can make a person rethink their life goals. They have even redeemed orange-cream chocolates, a flavour to which many chocolate-makers add too much sugar.
Leysieffer had some tough competition in the form of Canada’s Chocolat de Chocolaterie’s caramel-filled chocolates, which by themselves are better than anything Leysieffer has to offer, but when taking each chocolatier’s ‘menu’ as a whole, Leysieffer has the broadest selection, all of which are very good indeed. At Chocolat de Chocolaterie, anyone not a big fan of caramel will still come away happy with the other offerings, but not quite as much as if they had jumped on a plane and headed to Germany, or maybe just gone online and ordered some at Leysieffer’s website.
The French, whose Paris and Besançon chocolates were sampled, will also be very ticked off to learn that not only are the Germans amazing with chocolate, they also make the best croissants on the continent. Possibly, they stole a few French secrets during the Second World War, showing that the real reason Germany invaded France was not in a bid for global domination, but to grab their recipes. But let’s not mention The War.
Judging criteria included texture, taste, body and flavour mixes.
The runner-up is Canada, with Chocolat de Chocolaterie* at 703 Fort Street in Victoria, British Columbia serving the best chocolate in that nation, with their buttery caramel chocolates melting so blissfully in the mouth that it is not safe to operate a vehicle while enjoying them. Even people who do not like me become fast friends when I feed them Chocolat’s caramel-filled chocolates.
Sorry Quebec, but Chocolat de Chocolaterie is Canada’s best, after a three-decade-long, coast-to-coast taste-testing tour. Quebec can take consolation that they had the best cheesecake in Canada, found at Dunn’s Famous restaurant in Montreal. To be truthful, though, that part of the taste-testing tour took place at the beginning of the tour in 1981, so things might have changed since then. **
Switzerland is a natural home to fabulous chocolates, but testing the products of numerous independent chocolate shops in countless Swiss villages, as well as giving their top name brands a fair test (Merkur, Cailler, Lindt), nothing could be found to carry the same fine balance of sweet against cocoa on a bed of creamy fats.
Further testing of Swiss product is ongoing.
It should be said that even though Switzerland did not obliterate the Germans in this contest, Swiss chocolate is still mighty fine, and there is no question that the widening distribution of their homegrown brand, Lindt, has upped the chocolate experience of North Americans who up to recent times were making do with some rather diluted product.
I won’t name names. Remember, I am avoiding a lawsuit.***
*Canada owes its second-place finishing solely to Chocolat de Chocolaterie. Its chocolate are better than any we’ve found in Switzerland, however, Swiss chocolatiers beat all other Canadian chocolates.
**France and Quebec can still claim a moral victory, because I suspect the owner/operator of Chocolate de Chocolaterie is actually French. I don’t know this for sure.
*** In my last post, I promised to reveal a never-before realized source of unbelievable chocolate. Here it is: The Church of Jesus Christ – Latter Day Saints in the little town of Kenora, Ontario, Canada. Yes, the Mormons. They’re not just good at choral singing. This church at one time had a women’s fundraising group that produced boxes of homemade chocolates that could make a Baptist rethink their views on Mormon theology.
Well my mouth is salivating too!! Thanks for your research. I could live on chocolate but for the fact that the experts think one should have fruit, veggies, protein etc. to “really live” ……not to mention water.
Oh well, just reading your stories keeps me alive and increases my hope that chocolate will also be in Heaven – perhaps made in Victoria 🙂
You can run down to WalMart for some Lindt. It will see you through!
Quick where did I hid the almond chocolate !!!!!!
Nothing like getting us all craving a melt in your mouth chocolate!
Alas I will have to make due with what I have 😦