The Swiss sure do know their way around rich, decadent food. I’m in gluttony heaven. Cappuccinos with chocolate sprinkled on top, chocolates, truffles and macrons-oh my! Hot chocolate, cheese fondue, heavy cream (thick as a slow moving glacier), ice cream and meringue…more chocolate and more espresso!

Milk chocolate, dark chocolate and champagne truffles

There is just something about a small boutique shop in the middle of a cobblestone street market that makes the chocolate and espresso taste so much better. You just can’t get a cappuccino in the States that tastes as good as it does in Europe.

Yes, I believe it does have to do with the cultural experience that goes into the whole process—life stands still during morning coffee (not American coffee-actually you order in German “eine Tasse Kaffee bitte” or in French “une tasse de café s’il vous plait” and you receive a double shot of espresso). When 9 a.m. rolls around people are sitting in a café with a cappuccino and a croissant or a pastry, not worried about 40 minutes of traffic to get to work. Oh how to not worry about the time.

I suppose that it doesn’t help I have had two espressos with thick cream before bed…