Nice review Geronimo. I like the creamy stuff, so that's why the Swiss win in my book. I read that Lindt actually forgot to turn off one of his mixing machines and it ran all night, resulting in a very fine particulate, the type that gives a cool sensation when melting. It became a recipe.
The other thing I read was that there are 3 types of cocoa available world wide. The bulk is cheaper and less desirable (I believe this is what is used in the US for most chocolate made).
I am not as big a chocolate fan as most people but if I can get my hands on a Swiss Lindt Lindor bar, it is gone in one sitting ...
George
