when i was a child, chocolate would be something oh so precious and rarely available, almost such as mayan gold. that was, because my parents, who are dentists, would carefully avoid to expose us children to its dark pleasures.
later in life i used to love chocolate just as much, even though it’s become widely available and daily work matter in patisserie.
and during pregnancy my preference for dark dark chocolate shifted toward craves for milkier types and even white …

there is one store in salzburg which bears lots of treasures for les amateurs du chocolat. in very confined space you will find an eleborate selection of manufactured chocolates.

my current favourites among them are dolfin’s dark with pink pepper, galler framboise and zotter’s walnut marzipan …