goodie is found mostly in the southern French-speaking part of
Switzerland. The filling is chocolate with a layer of pistachio
frosting on top. It's standard fare in bakeries but the quality
varies widely. Why? Two reasons. It depends on the quality of
the chocolate used and the crust of the tart shell. Many use
a thick tasteless crust (probably because the thicker the crust
shell the less chocolate they have to use). I've literally tried
carac from more than 100 pastries shops. Who has the best? In
Switzerland most pastries shops are named after the baker. The
carac pictured here is from a bakery in Corseaux called, "M.
Charles". Mr. Charles uses a high-quality chocolate AND
the tart shells are thin and tasty--with a bit of orange flavor
evident. All the pastries in his shop are mouth-watering to look
at and taste great. Where is this small village of Corseaux located?
It's up on a hillside overlooking Lake Geneva, the city of Vevey
and, the head office of Nestle--the world's largest food company
(and a not-too shabby player in the field of chocolate).