Swiss chocolate (; ; ) is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar cane originate from outside 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 chocolate brands.
Switzerland is particularly renowned for its milk chocolate, the most consumed type of chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.
In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (mostly hazelnuts and almonds) and dried fruits (raisins).
History
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 Ticino.
The early 19th century saw the first mechanized chocolate factories, all in western Switzerland. Among the pioneering industrials were François-Louis Cailler, Philippe Suchard and Charles-Amédée Kohler.
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 conching by Rodolphe Lindt. Most large chocolate factories were founded in the 19th and early-20th centuries.
Early history
Brought from Central America to Europe by Hernán Cortés in 1528, cocoa beans and chocolate finally reached Switzerland in the 17th century. In the 18th century, hydraulic mills were already used in the production of chocolate in Switzerland, for instance the Schermenmühle in Bern around 1750. However, most of the chocolate made at the time was mainly the work of Italian and French migrant artisans, active in Ticino (Val Blenio) and Vaud. A company was founded in 1767 in Vevey (see below), another one in 1788 in Morges. Two were founded in Lausanne in 1792. At that time, chocolate was essentially consumed as a drink and transport of cocoa beans was slow and difficult, therefore making the product very expensive. It is unclear when chocolate bars meant for raw consumption were made for the first time. It is known, however, that chocolate was also eaten in the form of barks or pastilles (instead of being grated into drinks) by the end of the 18th century.
In the early 18th century, chocolate was still an artisan product. The chocolatiers (cioccolatieri) of the Val Blenio, in Ticino, are a particularly notable example. They migrated throughout Europe and created a network of small shops and cafés, where chocolate was sold and could be consumed. In the early 20th century, the Cima Norma Factory would be founded by returning emigrants. Earlier, in 1819, a chocolatier from the Val Blenio, Giovanni Martino Bianchini, founded a factory in Turin (Italy) which would be used by Caffarel.
On the other hand, Vevey, in the canton of Vaud, would become a major center of the Swiss chocolate industry. The first well documented chocolate production in Switzerland is that of Philippe Loup and Benjamin Rossier, who started manufacturing chocolate in 1767. Two years later, their production was mechanized using the water-powered Clergère mill. They also obtained a ten-year Privilegium Exclusivum by the Bernese authorities. The cocoa beans were ground and blended with molasses. The hardened paste was then cut into cakes and delivered wrapped in a simple sheet of paper. Loup and Rossier would quickly face competition by numerous other chocolate producers in the region. By 1806, seven chocolate manufacturers were counted in the district of Vevey alone. Together, these seven companies produced about 450 (old) quintals of chocolate yearly (approx. 22 500 kg), of which the 7/8 was exported abroad, essentially in other Swiss cantons but also in France and Germany.