Switzerland Chocolate, a melting temptation!Switzerland Chocolate is generally well-known and most appreciated, worldwide. The average Swiss person eats 11 kg of chocolate every year. Personally, I really love our chocolate but I can also understand that other countries also love the chocolate that they produce. Switzerland Chocolate,..
During any hike or walk, we always take a slab of chocolate with us. It’s an importantc element in the basic hiking kit. After a long physical effort or an unforeseen rainstorm, there’s nothing better than a slab of Swiss Chocolate to put everyone back in a good mood. Switzerland chocolate During the obligatory Swiss military training, each soldier is given chocolate. It is quite strange, given the fact that Switzerland is a country with magnificent mountains and beautiful deep blue lakes, that we do not have any tropical fruit growing in our country.
According to the writings found, chocolate is mentioned for the first time around the year 600 After Christ, when the Mayas immigrated to the Northern part of South America and started cultivating cocoa plants.
In the 17th century, chocolate was considered as a fortifying drink and consumed in this manner. Later, the French started using it as a dessert. It was only in the 18th century that certain countries started producing chocolate in slab form. The first chocolate slabs were not at all sweet. They were not eaten the way we do nowadays and this was to conserve them better during their transport and exportation. This was known as chocolate for desserts. Maybe, when you were a child, you too “stole” a piece of chocolate while your mother was preparing a dessert and found yourself most disappointed when tasting it, finding it quite bitter. This is where the Pioneers of chocolate producing enter the picture. Among these pioneers, I will mention a few that helped Switzerland Chocolate to be recognised worldwide. François-Louis Cailler: This pioneer, studied the production of chocolate for consummation, in Italy and when he came back to Switzerland, he established his own chocolate company in Corsier. He worked from this establishment for twenty years before starting a second company in Vevey, close to Lake Leman. Later, he sold his factories to Mr. Daniel Peter who is the inventor and creator of Swiss milk chocolate. Did you know that Nestlé contracted the famous french architect Jean Nouvel to design a new packing for the Cailler line? Daniel Peter: Mr. Peter is known as the inventor of Swiss milk chocolate. It took him more than 8 years to develop his product and to be able to assume the production of milk chocolate in the form of slabs, fit to be sold for public consummation. In the beginning, he produced the slabs with a base of sweetened condensed milk and this is how his commercial relationship with Mr. Henri Nestlé, started. Henri Nestlé: Henri Nestlé began in this then, small industry in the beginning, by providing sweetened condensed milk to Daniel Peter who at the time produced milk chocolate with cocoa and condensed milk. In 1879 it was impossible to envisage that their collaboration was going to encounter such success and result in the worldwide known company, Nestlé. In 1998, Nestlé bought Rowntree, and by this, becoming the largest producer of chocolate in the world, producing Switzerland Chocolate. Nestlé employs over 250000 people throughout the world and in for this fact, the largest Swiss company. Should you find yourself in the Montreux region, next to the Lake Leman, you will have the possibility of taking a train named “Swiss Chocolate Train”. The train departs from Montreux to climb up to the region of Gruyère. Gruyère is known for their famous cheese, “Gruyère”. The train then follows its trail to arrive at Broc, where you will find a chocolate factory. I would recommend that you choose the 1st class wagons. They date back to 1915 and are from the “Belle époque”. You will definitely enjoy crossing through the vines without forgetting the medieval city of Gruyères. Switzerland chocolate The Swiss Chocolate Train is usually functional from April through to October and the trip lasts round about ½ hour. You will experience a visit to the Broc chocolate factory and you are most welcome to taste the chocolate while there. Rudolph Lindt: Rudolph Lindt from Bern, discovered in 1879, that chocolate can be rendered even smoother and “melt in the mouth” by adding cocoa butter to it. This is what gives Lindt chocolate its smooth and melting texture. Jean Tobler:
Let’s not forget Mr. Tobler, founder of a chocolate factory in Bern. In 1908, he started the production of chocolate in the form of a triangle.
Just a little story: during my years of backpacking across the world, I remember seeing this particular chocolate in Southern Asia, Australia, New Zealand, South- and Central America. At that particular time, I was contented with window-shopping because my travelling budget, would not allow for. Back in Switzerland, after 3 years of travelling, I largely caught up. I wish you a lot of pleasure while coming on hikes or walks in Switzerland and should you be obsessed by the Switzerland Chocolate temptation, go ahead and enjoy.
Swiss Chocolate, a melting temptation.
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