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Now I am genuinely curious about what you actually said....
'We're all mad here. I'm mad, you're mad." [said the Cat.]
"How do you know I'm mad?" said Alice.
"You must be," said the Cat, "Or you wouldn't have come here."
- Lewis Carroll, Alice's Adventures In Wonderland
> Is swiss chocolate anything like swiss cheese?
> Holes all the way through it, that would just be a
> waste of the space that could be filled with
> something nice like . . . . chocolate!
more like Belgian chocolate: better than French (just) & miles better than British
Having sampled chocolates from many places I contend:
Chocolate comes in grades of good (survival level) better (mass produced chocolates) much betterer (good mass produced chocolates) and best ( those delights that one occasionally finds at the more exclusive choclatoria where snobbery and gold wrap are as important as taste.
I prefer to live at the 'much betterer' level where one enjoys it all and can consume the evidence before partners/offspring/visitors/etc can find it.
New Zealand made chocolates seem to be smoother than Oz made ones and I think it has to do with the initial milk quality. European chocolates in general have a higher cocoa content than in Oz/NZ or there is some production technique that gives it a more bitter (not bitte) sensation.
But the Belgian chocolates sold by Coles in Oz are good value.
<makes memo: get chocolate on pay day and ensure that supplies are adequate to avoid sensory deprivation over next 2 weeks. Ignore the fact that the Show is on in Adelaide at present and chocolate show bags will be arriving with daughter who has her cats entered on 3 days>