Artisanal Edibles: Boston Chocolate Walking Tour (Destination: Teuscher!)

A teir of treats at Teuscher

Lindt's generosity had me wondering how on EARTH I was going to survive 4 more shops. (My friend later confided that, independently, she had been thinking the same thing! As she put it, no vinyard, throughout many years of wine-tasting in Napa Valley, had ever outdone her, yet our first stop on the Boston Chocolate Walking Tour had just about managed.) We had sampled a grand total of seven types of chocolate and Miguel would have continued to indulge us if we had so desired.

How lovely it was to step out onto Boylston Street for a short stroll before our next treat. And what a refreshing destination! Who could have dreamed that a Baroque fanatsy world awaited us at 230 Newbury Street?

Teuscher, our second destination

A bright Swiss flag and storefront windows draped with garlands beckoned us to enter, and as we descended the steps, our eyes were treated not just to chocolate, but to a festive display of special seasonal house-made chocolate boxes.

The store cries "Festivity!" almost more loudly than "Chocolate!"

A small selection of artistic chocolate boxes
made by Teuscher for the holiday season

Stefan, our gracious host, explained that Teuscher is a family-run business based in Zurich, Switzerland, and that all Teuscher-sold chocolates and decorative packaging are made in-house, meaning, they are all shipped directly from Teuscher in Zurich to their twelve shops in the US. This struck me as indeed praiseworthy in the days when many homemade chocolate shops rely on other suppliers for at least some of their offerings, particulary truffles.

Teuscher is actually famous for its champagne truffle. Dusted in confectionary sugar and shaped like a miniature Alp, it conjures forth a charming image of Switzerland's mountainous beauty.

Two of Teuscher's famous champagne truffles

This unique delicacy came into being during a heat wave in the 1950's when Europe was recovering from WWII and was far from a partying mood. Champagne was hardly sought after. The elder Teuscher decided to experiment with this languishing luxury and created an infused chamagne cream wrapped in milk chocolate ganache sealed in a delicate shell and dusted in powder for final effect.

How did this truffle become familiar to afficianados in America? Stefan told the legend of an American abroad stumbling on the Teuscher champange truffle while visiting Zurich in the 1970's. Once home, this individual decided that such a delicious delicacy could not possibly remain only in Switzerland. A franchise was secured for New York's Plaza Hotel (today two are on Madison and Fifth Avenues), and the champagne truffle has enriched American enthusiasts ever since.

Stefan, our Teuscher host

And, it has enriched me! Stefan offered a sample of any of Teuscher's alluring creations. True to my penchant for dark chocolate I almost requested the dark chocolate champagne truffle which was advertised as being a little less sweet and was devoid of the sugary coating. But how can one bypass notoriety? The famous champagne truffle upheld its reputation. Most remarkable was its very subtle flavor infused in the dollop of champagne cream in the center. I tend to avoid chocolate infused with alcohol, but this was truly divine. It left nothing but a delicious aftertaste, a feat due to a recipe which calls for only the finest ingredients, including Dom Perignon. Other champagne truffle makers tend to use champagne liqueur. The flavor goes farther but it leaves an objectionable dark aftertaste on the tongue.

Zebra gianduja on the top row

Teuscher has many other speciaties; one is gianduja, which is a smooth mixture of chocolate and hazelnut butter. (I recommend the zebra gianduja, which is presented in playful stripes of gianduja, milk, and dark chocolate!) It was completely smooth, and, to my taste, more refined than praline, which is a caramelized confection of nuts and chocolate (meaning, the mixture is cooked in sugar).

Trays of options from which to choose.

Stephan's favorites include the jasmine and cocoa (which I tried later at home and deem exquisite), the walnut marzipan (the walnut adds a hint of bitterness which contrasts nicely with the marzipan), and the Sicilian orange slices.

A variety of Teuscher marzipan

The salesclerk swears by Chocolate Cake Teuscher, because it is very rich and decadent and just a little taste is completely satisfying so the temptation to over-indulge is squelched.

Treats for children

Temptation was rampant while I was there, however. Each tray was heaped with wanton appeal. Cinnamon truffles -- a seasonal specialty -- teased with their extra butter and hint of caramel; a whole table top of marron glace recalled Christmastime in Europe.

Even children were recognized by a case full of fanciful shapes -- butterflies, squirrels, and airplanes.