European Stars And Stripes (Newspaper) - April 4, 1985, Darmstadt, Hesse                                By Linda White travel editor in these Days of mass production and nothing is so delightful As biting into a sprungli truffle do Swiss hand blended just that morning with real Cream and fresh butter folded into a rough Ball found Only in Zurich and preferably consumed conf serie sprungli is the King of chocolate in a country that has been wedded to that delicacy since the 18th a Swiss Man developed milk chocolate and Many Swiss names Are synonymous with chocolate sprungli is proud of its exclusive it has Only eight shops All in Zurich and does not sell Over department store it does do a mail order sending out about parcels a half those within but it wont Send out the truffle do Jour nor the Little round pastry Luxemburg Erli do Jour their freshness is All sprungli makes 150 Kilos of truffle do Jour daily and 300 Kilos of in the firm has 43 sorts of chocolates and about 100 kinds of plus special order items such As wedding except for the two daily the goodies Are made with pasteurized Cream they Are freshness what makes sprungli specialities so says sales chief Robert is that they Are hand made with the Best of the total 40 percent is the handwork and 30 percent the sprungli buys its chocolate from Lindt and a Large chocolate once the conf serie and the factory were the same but in 1890 the business was divided Between two the firms have stayed in the family for five always handed Down the same Way to two every factory has its mixing one that sprungli will divulge is that the ingredients Are mixed for three Days and three nights until the chocolate becomes sprungli main shop is at the Parad Platz on Zurich glittering other shops Are at the Airport and railway they Are open every Day except Christmas 8 to 8 except the railway station shop is open sunday 9 stripes photo Linda White the sprungli shop across from the main train station in Zurich lures chocolate lovers from across 1 by Mary Neth consumer editor its considered tingling and healthy but sometimes Hunting it Down has become the latest travel theres a Magazine devoted to it alone and a whole new chocolate thank the mayan indians for the Sweet discovery has taken Over where the Novelle cuisine left its its its on a recent trip to i was amazed at the number of gourmet chocolate featuring both imported and local local travel offices offered chocolate cruises to the Caribbean and two week excursions to the chocolate meccas of Brussels and Zurich including factory for Newsstands everywhere provide a Magazine a copy with All the latest from the chocolate lovers world chocolate chocolate memories of chocolate celebrations gift suggestions and answers to readers in one Issue a Reader questioned the editors about that chocolate ingredient that produces the effect of falling in she was told that it is a natural substance occurring in chocolate that reputed to stimulate the same reaction As becoming love chocolate is being handed All sorts of healthy tributes these remember when you were a kid and told those secret chocolates would cause overweight and tooth decay for the new that All being seared at As undeserved bad its being lauded As a source of protein and minerals and vitamins d and what brought new wave of chocolate popularity no one knows for but the Boom had its beginnings in America and France and then caught on in other in for it is said that chocolate sales have zoomed up 20 percent in the past with the skyrocketing of popularity and sales has a surge in one California store with imported danish chocolates was Selling its truffles with jamaican Creme de for a the real top of the chocolate gourmet bittersweet chocolate sprinkled with real Gold can set you Back a in any if you Are living in Europe you can bet you Are the envy of those new self named youre close to the source of some the most prize names in the californian for Sells chocolates from the famous Centre of another Paris Sells at Bloomingdale in new the quarterly Chocolatier also praises the Toble suchard and Nestle chocolates of the Lind sprungli Chokola Defabris in it Points includes the whole chocolate making from raw Cocoa Beans to packaged milk it was by the who created the first milk chocolate fondant that melted in the Mouth and invented the the latter is a massive steel and cast Iron trough designed to smooth and Mash the Cocoa butter and sugar mixture which adds up to milk april stripes Magazine 7