Because it’s too hot! This past week, I received a package from one of my junior-year-abroad friends who had traveled back to Switzerland on business. I knew this because he posted some lovely photos on Facebook, and (of course) I hinted at my favorite Swiss chocolate bar, one that can’t be bought here in the USA.
He’s a good guy, and sent me two! My husband and I dug into the Giandor first, but we’re saving the Frigor. Saving it for what? Christmas? Hey, it’ll be gone by the next blog post.
Anyway, it’s getting too hot for chocolate, isn’t it? The Giandor was a little soft. So take a break! We all know that the Halloween candy will be back on the shelves as soon as the munchkins are back in school this fall. And thus begins another round of the Eight Months of Chocolate. October through May – Halloween, Thanksgiving, Christmas, after-Christmas, Valentine’s Day, Easter, Mother’s Day. Any excuse to sell/buy/consume it. Aren’t you chocolated out by now?
Take a break from chocolate. It’s ice cream season!
And in case you were wondering, I have limited my sugar intake tremendously.
I hadn’t thought about it that way, but, yes, you are right, there are eight months of chocolate in that sense, though I have to confess to being a year round chocoholic myself. Nice post, Martha.
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I don’t think I’ve come across these Swiss bars before but of course they are bound to be delicious. I’m just back from England and took the opportunity to bring back several kinds of chocolate we can’t get here. Hopefully my husband will eat most of it and I’ll just indulge in a little piece now and then. But yes, you’re quite right: almost every festive occasion seems to be an excuse for the shops to bring out branded chocolate offerings.
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What restraint! I marvel at you! This glutton would have demolished the lot in one sitting 💖💖💖
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Had I been alone, Lottie, they’d BOTH be gone in one sitting!
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🙊🙊🙊👍🎉❤️
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I still have some chocolates from Belgium sitting here on the counter. I am sure they will not last out the month. I have no idea why they put ‘use by’ dates on chocolate.
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Haha, Denise! But Belgian (and Swiss) chocolate is decidedly different. Those cows eat grass and flowers!
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