Swedish vs Swiss chocolate

You people seem to like the international chocolate tests so I’ve got a good one today. The fabulous Swedish Marabou vs the legendary Swiss Lindt.

My bar of Lindt is a bar of pretty standard Excellence Extra Creamy 100g vs Marabou Milk Chocolate 250g, so the Lindt looks pretty insubstantial next to the Marabou, which is two and a half times its size. Sorry about that. I can only get Swedish chocolate at Ikea at home.

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Marabou comes in this lovely gold plastic wrapper, Lindt in a blue and white card box and inside is a silver foil stamped with Lindt logos, and the foil is sealed rather than simply folded, which is nice. I don’t think it’s all that protective, though – the top line of chocolate inside has broken off.

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Lindt is slightly richer in colour, slightly redder, although you’d hardly notice if you weren’t examining it so closely. It’s also about a third, probably less, the thickness of the Marabou – thin, crackable chocolate seems to be a thing in Switzerland. There was a chocolate shop in Neuchâtel that sold wafer thin slices of chocolate like that.

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So the important bit – the taste. I have loved Marabou but it’s revolting in comparison with the creamy Lindt. I’d forgotten how good Lindt was. I haven’t eaten it in a decade because I didn’t believe it was any better than the fantastic supermarket-brand chocolates you could get in Switzerland. Next time I’m there, I’m definitely getting a handful for comparison. The way the Lindt cracks, compared to the way you have to chew through the Marabou. And Marabou is rich and creamy and amazing and I love it, so you can only imagine how good the Lindt is.

 

Previously on the International Chocolate Taste Tests:
Swedish chocolate vs Norwegian chocolate
Estonian chocolate
Swedish chocolate vs Finnish chocolate