Züri Härzli
These buttery, jam-filled beauties are the perfect choice for the one you love.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged swiss chocolate
These buttery, jam-filled beauties are the perfect choice for the one you love.
Classic chocolate chip cookies made with pure spelt flour.
This firm semolina pudding is a Swiss childhood classic.
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
Gotthelf's dense, chocolatey cake, decorated after his most famous tale, the horror classic The Black Spider.
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
This is a pretty simple no-bake dessert—cookie crust plus ganache top—and you can use most kinds of chocolate, including Easter leftovers.
Popular for children’s birthday parties, and easy for kids to make, this no-bake dessert can (arguably) be put together with things you already have in your pantry.
Sometimes you just need bread and chocolate, and these big buttery buns are the perfect solution.
What happens to all those chocolate bunnies after Easter? Hint: some of them are in this cake.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
The Swiss have some potent elixirs for when they want to make a match. Two of the best are the cherry-flavoured liqueur Röteli, from canton Graubünden, and Brächere Brönnts, a golden caramel schnapps from the Emmental.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
Now for the challenge of using up all of those leftover Easter bunnies—and what better way than an excuse to eat chocolate for breakfast?
That's right, bread pudding.
A magnet for children (and my husband), the bright green icing hides an intense chocolate filling.
It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
How many Swiss millionaires are there?
A lot.
