Faverger doesn't melt chocolate, Faverger creates it! After my world favorite chocolatier, Pierre Marcolini comes Faverger.
Transforming beans into chocolate requires intricate knowledge and expertise that Favarger has been mastering with passion and perfection since 1826. Chocolate making incorporates four major steps: roasting, grinding, conching and tempering.
Sleeping at three hotels this week, I had the chance to discover Faverger's amazing chocolate spread. With an exceptionally high dried fruit content (min. 45 %), this palm oil-free chocolate spread is sure to delight the taste buds of the most demanding connoisseurs.
Visiting Geneva, I stopped at their shop facing the lake. I offered myself two tables of everything they have on display -dark chocolates of course- and the season's special. I'm a hard person to please when it comes to chocolate and I loved this one.
Smooth, intensly chocolate, hard-textured, richly aromatic, full-bodied and doesn't leave an unpleasant taste in the mouth after you finish indulging into a square at a time.
Below are the shop's photos and make sure to try their chocolate and spread on your next visit to Geneva.
