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 chocolate
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
These buttery, jam-filled beauties are the perfect choice for the one you love.
Although typically filled with nuts, this chocolate variation is decadent and delicious.
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.
A Christmas-ready Tiramisu with chocolate and pears, and doused in Williams, a traditional pear Schnaps.
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.
Chocolate mousse with a pear-y twist.
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.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
These bear paw cookies are a perennial favourite in German-speaking Switzerland.
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.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
