Zurich chocolate tasting tour

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Tasting locally made chocolate is an essential part of any visit to Zurich. A guided tour takes you to the city’s hidden sweet spots, teaching you how to order, taste, and discover your favourite Swiss treat.


What’s your favourite chocolate?

What’s your least favourite? And what’s the first thing you associate with Swiss chocolate? We’re only 10 minutes into our chocolate tour of Zurich, and so far Kerrin Rousset has thrown up more questions than she’s answered.

Each time this foodie sets out to explore the sweet spots of Switzerland’s financial capital with a small group of visitors, she quizzes them on their preferences to ensure each recommendation she makes is tailored to their tastes.

The experience isn’t just to enlighten us on the history of chocolate making in Switzerland, the production process from bean to bar, or the heritage of local brand-name chocolatiers, but to guide us to the lesser-known shops and the intricacies of chocolate tasting. And, above all, to help us discover our favourite sweet Swiss treat.

Over the course of the next two-and-a-half hours, our guide makes it her mission to point out the samples most likely to appeal to us – as well as those that might challenge our palate. The leisurely stroll through the cobblestoned streets of the old town is punctuated with tastings at family-owned chocolatiers we would have struggled to find without expert guidance. At the end, we’ve all learnt a thing or two about the art of chocolate making and gained a new appreciation for the ingredients used and the skill required to make these mouth-watering delicacies. Most importantly, each of us has a new favourite Swiss chocolate. Mine is called CaramelPlättli. If you want to know where to find it, just ask Kerrin.

Kerrin Rousset’s Sweet Zürich tour

Swiss chocolatiers have been turning cocoa beans into one of the country’s most famous exports for over 200 years. They pioneered innovations like the process of ‘conching’ roasted cacao for a smoother texture and the addition of milk for refined flavour. Most companies founded in the 19th century are still in operation today, but there’s an increasing demand for sustainably produced small-batch chocolate by artisanal chocolate makers, like those featured on Kerrin Rousset’s Sweet Zürich tour.
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Zürich, Switzerland
Distance: 4,490 km
Flight Time: 6 hours, 25 minutes
Frequency: Daily

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