Compare a Swiss chocolate bar with an ordinary supermarket variety and you'll discover a difference as marked as that between the pristine, snow-covered Alps and a little grassy knoll.

To the naked eye, you won't discern much difference other than the Swiss chocolate's unblemished, silky sheen. Now break off a piece of the chocolate. Notice how the high quality Swiss chocolate breaks firmly and crisply; the edges are clean and the surfaces of the break don't crumble. Smell the chocolate. Delight in the full and rounded, yet unobtrusive scent of high quality chocolate. It smells like chocolate, not cocoa.

Now, for the real moment of truth, taste it. Quality Swiss chocolate melts in your mouth like butter. It is smooth and delicious. There is no grit. It does not cling stickily to the palate or leave any after-taste. Its flavor is fine, delicate, and unique-a simple taste of heaven.

How to Store Your Chocolate

Properly stored in a cool, dry place, unopened packages of Swiss chocolate will retain their quality for a long time-8 to 12 months (but who can really keep it around that long!). Protect your chocolate from moisture, light, and foreign odors at a uniform temperature between 12° and 18°C (approximately 54° to 64° Fahrenheit). Do not refrigerate it-it can actually do more harm than good.