What are the differecnes between Swiss, Belgian and Italian manufactured chocolate?

Answer 1

Belgian chocolates tend to have a light fruity or floral tone, as a result of the preferred style of light roasting. The chocolate also might taste sharp or even tannic due to both the roasting and the fermentation of the beans.

Italian chocolates may possess a characteristic flavor of brown dried fruits: dates, raisins, even figs. Italian chocolates do not have an intimidating or overwhelming flavor profile and will appeal to most people seeking excellent high-end chocolates.

Swiss made chocolates tend to have stronger overtones of vanilla. They are lighter and smoother in both taste and texture.
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These are basic generalizations but the real differences arise not between the countries but rather the specific manufacturers: Lindt vs Valrhona vs Venchi...

A similar comparison can be made to wines. Alot of different countries produce many varieties of wine, some are better than others but not all Italian wines are the same, neither are all French wines...depends on the vineyard.

Answer 2

That relies upon on the producer. there is solid Swiss chocolate and there is undesirable Swiss chocolate. the comparable could be stated for Belgian chocolate. That being stated, I choose Toblerone. :-)

Answer 3

It's really all about the chocolate recipe. Each manufacturer makes their own blends and no two brands of chocolate taste alike. I think you should do your own comparison. Buy a few varieties of European chocolate and see for yourself. It's a good excuse to eat more chocolate.

Answer 4

I'm not really sure.....but I do know that they are all "mighty fine" The Europeans have a superior chocolate...ummmmm!

Answer 5

Country of Origin...and what about Dutch?

Answer 6

I will have the same answer as Desi Chef :o)