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Article: The creme de la creme of chocolates.
- Article from:
- The Dallas Morning News (Dallas, TX)
- Article date:
- April 4, 2005
CopyrightCOPYRIGHT 2005 The Dallas Morning News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Larry Bleiberg
LAUSSSANE, Switzerland _ In the land of Nestle, there are chocolate corporate giants who churn out candies by the millions of tons _ and then there's Dan Durig.
From a small corner shop in this Lake Geneva town, he hand makes 70 pounds of chocolate a day. His modest storefront has been rated one of the best in this chocolate-loving country.
Call it boutique chocolate. Durig favors cocoa beans from the criollos tree _ the caviar of the chocolate world. His treats contain a mixture of fillings, glazed almonds, oranges, spices, liqueurs and creams.
Durig uses no preservatives or fillers. Whiskey-filled chocolates ...