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Ask the Times
By Times Wires
Published November 17, 2007
Why does Swiss chocolate taste so much better than chocolate made in the United States? Matthew Coye, Clearwater Such a simple question, so many answers. Some say it's the Swiss milk that comes from cows raised on a strict organic diet of fresh meadow grass and clovers. Some say the dry Swiss air is superior to the humid U.S. air. Some point to the difference in cocoa beans. Some say it's because the Swiss water is so pure. Let it be, and enjoy. Compiled from Times wire and staff reports. Have a question? E-mail answers@tampabay.com.
[Last modified November 17, 2007, 00:38:57]
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