You can love something without knowing exactly what it is.
This also
applies to chocolate. Millions of people are very fond of it, but
only a very
few have any idea where chocolate comes from, how it is made, or
that
it even has its own history.
However, a little knowledge of your subject can lead to even
greater
pleasure. Just think of the devoted wine connoisseur whose palate
delights in investigating the origin and year of a noble vintage.
After you have read this brochure, you can regard yourself as an
expert
on chocolate. You will "taste" a bar of chocolate in
quite a different way
than before. Perhaps you will think, now and then, of the
remarkable
story and the vast amount of labor and inventive genius which lie
be-
hind this delightful delicacy. It may well be that these thoughts
will
strike you when, caught up by the story, you occasionally nibble
a piece of
chocolate while you turn the pages.
However, we don't want to hide our chocolate under a bushel and
leave
matters in the hands of the present ranks of chocolate
connoisseurs. One
of the aims of this brochure is to draw the attention of as many
people
as possible to the exceptional quality of good Swiss chocolate.
Even now,
specialists are engaged, today and every day, in the improvement
of the
chocolate and in the creation, with the old pioneering zeal, of
ever more
refined flavors. We would like you to share this joy of
discovery. The
next time you find yourself in one of those beautiful shops with
its choco-
late bars ranged row upon row, and its mouth-watering display of
deli-
cious chocolates, select something you haven't tried before. We
wish
you a sweet surprise.
Source : Chocologie published by Chocosuisse CH-3000 Bern