Geneva, Switzerland - November 2, 2007
1. Zoom from Lake Geneva to Swiss flag
2. Various of Chocolatier du Rhone shop window
3. Close of chocolate behind shop window
4. Close of Nicole Falony Leiber looking at chocolate through shop window
5. SOUNDBITE: (French) Nicole Falony Leiber, president and founder of the Swiss "Club des Passionnes du Chocolat" (Chocolate Lovers Club)
"For a chocolate to taste good, the filling has to very fresh, old stuff that's two or three weeks old is no good. Then you need a very thin coating and a well-mixed filling, without any air bubbles. And that's what the French are very good at, and the Swiss are beginning to follow their example."
6. Close of chocolate bars
7. Close of ingredients list (66% cocoa etc)
8. Pan from shop floor to counter
9. Pan from hot chocolate to Nicole Falony Leiber
10. SOUNDBITE (French) Nicole Falony Leiber, president and founder of the Swiss "Club des Passionnes du Chocolat" (Chocolate Lovers Club):
"A chocolate maker here in Geneva backed the critics by saying it was a bit of a shame (that French chocolate was being used), but he too uses French chocolate! The problem is that someone dared speak out, it was an open secret, and now the secret has been let out."
11. Mid of chocolate shop window
12. Pan chocolates to customers
13. Close of hand picking out chocolates
14. Close of chocolate balls piled up
15. SOUNDBITE: (French) Sophie Varinis, journalist, La Tribune de Geneve
"It's a bit like finding out that the famous Swiss cuckoo clock is made in Italy or in Taiwan. I think people have no idea, and maybe for some people who are a bit narrow-minded, it's disappointing."
16. Pan chocolate box to chocolatier in kitchen
17. Various of chocolatier mixing liquid chocolate
18. Pan from liquid chocolate to chocolatier
19. SOUNDBITE: (French) Jean-Pascal Serignat, Maitre chocolatier at the Chocolaterie du Rhone
"For the past ten years, we've been working with Valrhona and Cluzel (in France) - just for our chocolate bars I'd like to add - it's nothing new. Okay, we've not exactly made a big deal out of it, but our clientele is now used to the different coatings we use, which are of very high quality. So I don't see why we should swap it for Swiss chocolate, even though Swiss chocolate is very good too."
20. Close of chocolate being mixed
21. SOUNDBITE: (French) Jean-Pascal Serignat, Maitre chocolatier at the Chocolaterie du Rhone
"Three quarters of our production is dark chocolate. We have a clientele that really likes chocolate, and as the saying goes: 'real connoisseurs prefer dark chocolate.' So it's true that some five-six years ago we had trouble finding chocolate with a strong enough cocoa content for the coatings, so we crossed the border to find it."
22. Close of chocolate coating machine
23. Freshly coated chocolates on machine
24. Close of chocolates being decorated
25. SOUNDBITE (French) Sophie Varinis, journalist, La Tribune de Geneve
"Maybe the Swiss have just been resting on their laurels too long, relying on the milk chocolate myth, and now they have started looking elsewhere for inspiration."
26. Pan from poster to chocolatier working in kitchen
27. Close of chocolatier operating machine
28. SOUNDBITE: (French) Jean-Pascal Serignat, Maitre chocolatier at the Chocolaterie du Rhone
"For some chocolates, we use the chocolate as it is, for others, we add grilled cocoa beans, for others again, we use nougat, from Montelimar in France."
29. SOUNDBITE: (French) Nicole Falony Leiber president and founder of the Swiss "Club des Passionnes du Chocolat" (Chocolate Lovers Club)
30. Close of chocolates
31. Various of customer in shop
32. Close of chocolates
33. Pan clients to chocolates at counter
39. Various of chocolate shop
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