Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Zurich Chocolate and Pastry


Recommended Posts

After spending nearly a week in the Wenger area, I will have half a day in Zurich in early June before returning to the US. I require chocolate and pastry. If you could list your top three chocolate or pastry stops within the old town/historic area, what would they be?

Link to post
Share on other sites

I have only been in the airport recently so I cant tell you about some not so well known smaller places. But thinking about my shopping bills at Spruengli in the airport I am happy to report that their chocolates are still first rate. Truffes du jour are a must as are some of the dark chocolate bars e.g. with roasted almonds.

Various locations in the city (and in the cafe also very nice pastries).

http://spruengli.com/informationen/filialen.php?lang=en

Link to post
Share on other sites
...  If you could list your top three chocolate or pastry stops within the old town/historic area, what would they be?

For chocolate, you shouldn't miss Kolonialwaren Schwarzenbach since 1864.

Not a chocolatier, though but selling an wonderful selection of artisanal brands. Unique: the shop sells also Felchlin Couverture chips. This is the raw chocolate bought by some of the world's best chocolatiers. Schwarzenbach also roasts coffee almost daily (right in the shop), an his pure Mocca is phantastic.

As a side note: walk 20 meters further and you'll find Bodega Espanola with quite preserved interior from around 1900 and mostly spanish waiters. Little Spain in Zürich to enjoy an afternoon beer and some tapas.

Famous, of course:Teuscher, but you don't necessarily need to visit Zürich for this one.

For pastry, I prefer Honold over Spüngeli. A personal preference, though.

I strongly second the "Truffe du jour" at Sprüngli recommendation (above). Probably the best pralinès I ever had. They should be consumed the same day.

Make it as simple as possible, but not simpler.

Link to post
Share on other sites
I strongly second the "Truffe du jour" at Sprüngli recommendation (above). Probably the best pralinès I ever had. They should be consumed the same day.

actually they last a few days, up to a week...we have extensively tested this (though they tend to disappear quickly)

the "du jour" means they are made the same day and never sold the next

Link to post
Share on other sites

Been about 15 years since I was last in CH

If you ever get the chance to go to Zug (30kms from ZH) Bakerie Speck makes a pretty darn good Kirschtorte--some say the original, and Luzern has some nice shops like Bachman and Heini--as well as the Richmond pastry school

Link to post
Share on other sites
  • Similar Content

    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
    • By cc.canuck
      I couldn't think of a better way to word that! 
       
      I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?

    • By liuzhou
      Full story here.
       
    • By cc.canuck
      I'm relatively new to chocolate making but now that I've finally got the hang of tempering (by hand using the seeding method) I'd like to work on incorporating less air during the process.
       
      I mainly make bars at the moment so I can tap out air bubbles after filling but I want to start making dipped biscuits and that's not going to work! I've watched oh so many videos of people stirring their chocolate while tempering and can't pick up any nuances that make their process different to mine, though they clearly have significantly less air in their mixture.
       
      Any ideas how I could fix this problem or should I consider incorporating air bubbles into my biscuit design?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...