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Swiss Chocolate

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Swiss Chocolate
Swiss Chocolate refers to chocolate produced in Switzerland. While Cacao beans and other ingredients such as sugar can originate from outside of Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland 's chocolates have earned an international reputation for high quality with many famous international brands.

Swiss chocolate truffles and pralines
Contents
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• 1 History
• 2 Sales Market
• 3 Industry Structure
• 4 References
• 5 External links
History[edit source | editbeta]
The 17th century saw the start of chocolate processed in Switzerland. In the 18th century chocolate was only produced in a few areas, such as the Ticino.
In the 19th and early-20th centuries the following chocolate factories were founded:
• 1819 - Cailler in Vevey (today Nestlé)
• 1826 - Suchard in Serrières (today Kraft Foods)
• 1830 - Kohler in Lausanne (today Nestlé)
• 1836 - Sprüngli in Zurich, company split into Confiserie Sprüngli and Lindt & Sprüngli in 1892
• 1852 - Maestrani in Luzern (today in Flawil)
• 1862 - Klaus in Le Locle
• 1867 - Peter in Lausanne (today Nestlé)
• 1879 - Lindt in Bern (today Lindt & Sprüngli)
• 1887 - Frey in Aarau (today Migros)
• 1899 - Tobler in Bern (today Kraft Foods)
• 1901 - Chocolat de Villars in Villars sur Glâne
• 1928 - Stella SA in Lugano (1987 Giubiasco)
• 1929 - Camille Bloch in Courtelary
• 1932 - Teuscher in a small town in the Swiss Alps
• 1932 - Bernrain in Kreuzlingen
• 1933 - Chocolats Halba in Wallisellen
• 1934 - Kägi Söhne AG in Toggenburg
In the second half of the 19th century Swiss Chocolate started to spread abroad. Closely linked to this was the invention of Milk Chocolate by Daniel Peter in Vevey and the invention of theconching by Rodolphe Lindt.
Sales Market[edit source | editbeta]
From the 19th century until the First World War and throughout the Second World War the Swiss chocolate industry was very export-oriented. After the Second World War


References: • 1928 - Stella SA in Lugano (1987 Giubiasco) • 1929 - Camille Bloch in Courtelary Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption world wide (11.6 kg (25.6 lbs.) per capita per annum).
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