Full on Double Swiss Frey

I apologize because this post is long overdue. It obviously should have been one of the first things to be addressed, but certain unforeseen circumstances, namely orientation, class, and travel (sheesh!) came up, forcing me to postpone a first trip to the local grocery store. It seems as though even European chocolate must give way to education and culture sometimes.

I now give you the candy aisle of Spar, our local grocery store. By candy aisle of course I mean a-bunch-of-food-containing-chocolate...and-baking aisle…which, of course, means the only aisle I’ve been in (besides the dish soap aisle, but that was another story). Please note the Heineken fridge at the end. Welcome to the real Austria.

This week’s catch? Buy one get one free Swiss Frey! What you might call full on double chocolate. All the way.

…which leads me to me brief and seriously unprofessional analysis of Swiss Frey Aerated Extra Dark Chocolate. Go ahead and judge me for my shallow food tendencies. I could care less.

So, Aerated Extra Dark Chocolate: It’s aerated, and that’s just funny to begin with. Break off a piece and you find yourself looking at something that looks like brown pumice, which, if you think about for a second, is disgusting. It's not pumice, though, so you just don’t think about it. Anyway, take a bite and voila! The most awkward taste sensation ever! It's like Pop Rocks in your mouth...except very not. And you're sitting there going what the heck is going on whe-

-wait! What’s this!? A choir of angels appears before you and as they lift you up the Alps on a glittering cloud, your thoughts drift from Hume's wild notions of empiricism or whatever philosophy is in front of you to “How does this chocolate taste so delicious!?”

On a scale of Hershey’s to not Hershey’s, Swiss Frey Aerated Extra Dark = definitely not Hershey’s. ‘Nuff said.