Last week I headed out to Switzerland to visit an historic chocolate factory in the mountains north of Lake Geneva. A new centre dedicated to developing artisanal chocolates has opened in the top floor of the old factory and I am lucky to work with this team as part of my 'day job' as a chocolate scientist.
While there I had the chance to take part in a tasting session. What struck me most was not the flavours or textures (which were indeed sublime) but the amazing appearance of the pralines, truffles and chocolates. As part of my work I've made a few basic chocolates, but their creations showed a level of appreciation of form, combined with a mastery of the raw materials that goes beyond simply 'making chocolates'. Depsite being artistic creations, they were still designed to be eaten - and this touches on the long running form vs function debate. (I valiantly put such a debate to one side while sinking by teeth into yet another chocolate creation...)
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