We arrived in Darstetten late on the Friday with Ed meeting us from the train station, we then sat and listened to his band rehearsal for a short while before heading for the local bar to sample some beer and wine - much needed after a long day traveling from London. After the rehearsal we joined the band in a few drinks at a different bar.
We had been promised home made Pumpkin soup and Schnapps by Ed, and so when arriving at their house, bowls of steaming orange goodness were served to us. The soup was unlike anything we'd tasted before and we did quiz Barbara for the recipe, and we will try to replicate it another time. She told us that the key ingredients were interestingly orange juice and curry powder. She also served it with roasted pumpkin seeds on top and a spoonful of cream. The Schnapps that then appeared were all homemade by various friends and family members. All in various flavours of late summer fruits; blueberry, blackberry etc. Very fruity, without too much of a kick. A treat indeed. After a couple of glasses we happily rolled into bed.
The next morning, the weather still hadn't lifted, as so over breakfast of toast and as many homemade preserves as you could wish for we discussed where we should go. The original plan was to get up a big hill/mountain, but a quick check on webcams showed about zero visibility up high so we went out for a drive instead.
The first stop was the Callier Chocolate factory where we were told gave loads of free samples. Hurrah! You can't go to Switzerland without eating chocolate, and if it is free, all the better!
The tour of the factory was excellent, with exhibits explaining the history of chocolate and how Swiss chocolate in particular is different than elsewhere. You could even try the raw cocoa beans and nuts that go into the various products. Then came the tasting room.
Even for a chocolate addict like myself, it was difficult to sample one of each product available. It was fantastic! We then spent rather too much money in the gift shop.
On the way back we past through interesting villages, over (what would be, if the weather lifted) scenic mountain passes, and did a bit of a walk witnessing the beautiful autumnal colours of the countryside.
That night was our trip to the Panorama Restaurant, which we have written about here.
Again, upon return, the schnapps came out. And we climbed into bed full content.
I ordered the famous Vermicelli and Tim had a vanilla slice. Both were lovely, rather large and just what was needed! Both had chestnut as a prime ingredient. The Vermicelli being mainly chestnut puree or paste with bits of cream and meringue at the bottom of the cup, and the slice had a layer of chestnut puree within the cream. Another example of the seasonal use of ingredients.