If a Rainy Day, Visit Cailler

Deborah Kade
Sep 22
4 min read

Predicting a rainy week here in Switzerland. Today is Ruhetag, rest day, for most of the museums which means they are closed. So, we decided to go back to Cailler to buy our supply of chocolate for family and friends.

We had time between trains so we had a snack. The lady who helped us with our chocolate purchase, gave us a handful of chocolates when we purchased our hot chocolate and cheese pie.

Children in this area are off for the next couple weeks for Fall vacation.

We only have one train change in Bern in order to get to Cailler in Broc.

The cost of chocolate has increased this year due to a shortage of beans.

We have taken our empty backpacks and a carry on to fill up with chocolate bars.

Here Is the huge difference between Lindt and Cailler. Lindt uses powdered milk while Cailler uses real milk in their milk chocolate bars. By using powdered milk, you get the same taste with every bar. If you are using real milk, the taste changes depending on what the cow ate ( clover, thyme, crocuses, wild flowers, etc.) and whether it was morning milk which contains more fat or evening milk which contains less.

Lindt & Sprüngli owns two prominent American chocolate companies: Ghirardelli and Russell Stover. The company acquired Ghirardelli in 1998 and Russell Stover in 2014, significantly strengthening its presence and market share in the United States.

Ghirardelli Chocolate Company

Acquisition: Lindt & Sprüngli acquired Ghirardelli in 1998.

Significance: Ghirardelli is described as one of the most traditional chocolate companies in the United States, with a long history rooted in the Gold Rush era.

Russell Stover Chocolates

Acquisition: Russell Stover became a part of the Lindt & Sprüngli group in 2014.

Significance: This acquisition further boosted Lindt's position in the North American market, particularly in the United States.

Dark chocolate depends on the beans.

Overview

"The type, or genetics, of the cocoa bean has a significant impact on the flavor of dark chocolate, as different bean varieties, such as Criollo and Forastero have inherent genetic traits that dictate the range of possible flavors and compounds they can produce. These flavors are further shaped by the bean's origin, including the soil, climate, and other environmental factors, as well as the post-harvest processing methods like fermentation, and roasting.

Bean Type (Genetics)

"Inherent Flavors: Different varieties of cocoa beans have distinct genetic makeup that determines the presence and concentration of flavor compounds."

Varietal Examples:

"For instance, Porcelana criollo beans are genetically predisposed to a milder, delicate flavor with nutty notes, while high-yielding hybrids like CCN-51 might yield a more acidic and earthy taste."

Flavor Potential:

"The bean's genetics set the potential flavor range, but environmental factors and processing can enhance or diminish these qualities."

Environmental Factors (Terroir)

Soil and Climate:

"The soil composition, rainfall, sun exposure, and overall climate where the cocoa tree is grown (terroir) greatly influence the taste of the beans. "

Geographical Influence:

"Even within a specific region, different growing locations can produce beans with diverse flavor profiles, leading to unique characteristics like fruity notes from Ghana or floral hints from Ecuador. "

Post-Harvest Processing

Fermentation:

"The fermentation process, carried out by microbes, plays a crucial role in developing flavor precursors in the beans."

Drying and Roasting:

"Subsequent steps like drying and roasting are essential for stopping microbial activity and developing the final chocolate flavor through chemical reactions, such as the Maillard reaction."

Method Impact:

"The specific methods used for fermentation, drying, and roasting can drastically change the final flavor, even if the bean genetics and origin are the same."

"The flavors of dark chocolate are tied to environmental factors like the condition of the soil in which the cacao trees grow, the kind and quality of the beans produced by these trees, and more. This means that the flavors of the chocolate are very much inherent to the beans before the chocolate making process even begins.

"The French call this terroir, which refers to the way in which factors like topography and climate affect the flavors of what’s produced in a particular environment’s soil. For dark chocolate this is an exciting revelation, for while one is in a sense at the mercy of the cocoa beans’ environment, this also means that one’s experience of dark chocolate’s distinctive flavors is primarily one of surprise and discovery. From this point, it’s like each unique cocoa bean from each unique environment is a different color with which to create a painting."

Cocoa Bean Types and Origins

"The type and origin of the cocoa bean play a critical role in the bitterness of dark chocolate. Beans from different regions, like the Criollo from South America or the Forastero from Africa, bring diverse tastes to the chocolate. The flavor of these cocoa beans is not only determined by their type but also by the conditions under which they are grown. Factors like soil type, rainfall, sun exposure, and altitude significantly influence what cocoa beans and, eventually, what chocolate tastes like."

Here are some of the common cocoa bean types, their origins, and unique characteristics:

"Criollo, The aromatic bean - Considered the aristocrat of cocoa beans, Criollo beans are native to Central America and have rich aromas with a lack of bitterness. They may feature notes of caramel, nuts, vanilla, and even tobacco."

"Forastero, The robust bean - Known for its strong chocolate flavor and high level of bitterness, they are less complex in flavor compared to Criollo but are valued for their deep chocolate notes. They are originally from the Amazon but are now mostly grown in West Africa."

"Trinitario, The hybrid bean - Trinitario beans are a hybrid of Criollo and Forastero and are now grown in tropical regions, including Venezuela, Colombia, and parts of Asia."

We left many empty spaces when we made our selections.