_d.png "Independence Day 2025")
As we tasted one Du Rhone chocolate after another, we realised the importance of keeping heritage alive
The game was simple — smell a flavour, taste a chocolate and then write down what we experienced. The first one was our lucky one, as it's the only one we got right. We took in a whiff of orange, and bit into a delicate slab of chocolate. And then what Marangoni said suddenly made sense to us. "Most factory made chocolates have thick outer crusts and barely any chocolate inside. Here, the exterior is thin and fine, and full of rich chocolate inside. You can't have more than two at a time." And he was right.
Pic/Sneha Kharabe
I then tasted lemon (which I identified as peppermint), raspberry (which I called strawberry) and passionfruit (which I felt was kiwi). If you are dying to eye roll right about now, know that I am already doing it. The best part of this experiment was that I got to try these ultra fine, luxurious chocolates that made me feel like we were getting a taste of Swiss tradition. It also made me sure of the fact that we would be visiting the store again soon, to try out the Mocca Glacé, whose ingredients are a well-kept secret. But when you make chocolate as good as Du Rhone, it makes sense to guard with your life.
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