UNWRAPPING SWISS CHOCOLATES

UNWRAPPING SWISS CHOCOLATES

Switzerland is a nation of chocolate-lovers. The country boasts the likes of Phillipe Suchard and François-Louis Cailler, who redefined how chocolate was made, and Charles-Amédée Kohler, who invented hazelnut chocolate.
Switzerland is internationally known for its high quality chocolate. But do you know just how much chocolate is made there? Between the 18 Swiss chocolate companies, 172,376 tons of chocolate were made in year 2012. Residents help that number by eating approximately 10kg of chocolate annually.
It’s safe to say that chocolate — at least the smooth, delicious confection we know and love today — was invented in Switzerland. Until the Swiss entered the chocolate scene, chocolate was never anything more than a hot beverage. But in 1819 Francois-Louis Cailler created the first chocolate bar. Then in 1875 Daniel Peter, son-in-law of Francois-Louis Cailler, came up with the idea of adding milk to chocolate to reduce costs and make it more palatable. His neighbor, Henri Nestlé, specialized in condensed milk, and together they developed milk chocolate.
Every chocolate factory uses beans from different countries and even continents. The provenience of the chocolate beans and their roasting can make a big difference in the taste of the final product.

Here are some of our favorite Swiss chocolate brands:

Lindt & Sprüngli:-
More commonly known as Lindt, this Swiss premium chocolate and confectionery company is headquartered in Kilchberg, Switzerland.Lindt chocolates are known worldwide for their incomparable, unique taste and fine melting texture. The creation of such fine chocolate is an art that requires profound expertise, long-lasting experience and dedication for uncompromised quality.

Cailler:-
Cailler is the oldest chocolate manufacturer in Switzerland and is known as one of the world’s finest chocolates. For more than one century, Cailler has been at home in Gruyère in the heart of the Swiss Alps. To this day, the finest chocolate creations continue to be produced at Maison Cailler with fresh milk from local dairies, sustainable cocoa, select ingredients and in-depth knowledge of the art of chocolate-making.

Toblerone:-
Toblerone originates from the chocolatier’s family name “Tobler” combined with “torrone”, the Italian word for nougat. There are a great many legends about Toblerone’s triangular shape. Chocolate lovers around the world have always believed that Theodor Tobler took his inspiration from his mountainous homeland, and in particular the Matterhorn with its characteristic triangular shape.

Teuscher
More than 80 years ago in a small town in the Swiss Alps, a master chocolate maker embarked on a path that would make him one of the world’s greatest chocolatiers. Dolf Teuscher thoroughly searched the world to locate the finest cocoa, marzipan, fruits, nuts and other ingredients and after years of experimenting, skillfully blended them into our now famous recipes.