Gourmet Chocolate logo woman enjoying chocolate
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Swiss Chocolate

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Switzerland was one of the first countries after Belgium to manufacture chocolate. Knowledge of chocolate reached Switzerland after the mayor of Zurich, Heinrich Escher, visited Brussels in 1697. There he drank chocolate and returned home with news of the new sweet drink.




lindt chocolate bar
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Swiss Chocolate History
After Heinrich Escher, the mayor of Zurich, returned from Brussels with news of chocolate in 1697, chocolate manufacture didn't begin in Switzerland for well over another 100 years. In 1819, Francois-Louis Cailler, having learned the secrets of chocolate making in Italy, opened the first Swiss chocolate factory in a former mill near Vevey. Later, in 1875, after eight years of experiment, Daniel Peter started producing the first ever milk chocolate. And four years later Rodolphe Lindt of Berne produced the first chocolate which melts on the tongue.
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Swiss Chocolate Pioneers
A handful of Swiss chocolate pioneers laid the foundations of the world-wide reputation that Swiss chocolate now enjoys. Rodolphe Lindt, Philippe Suchard, Daniel Peter and Henri Nestle are all names whose association with chocolate makes everyone's mouth water.

Philippe Suchard (1797-1884)
In 1824 Suchard set up confectioner's business in Neuchatel, and later a chocolate factory in Serrieres, producing 25 and 30 kilograms of chocolate a day. Later, in 1880, he opened a branch producing chocolate in Lorrach, Germany.

Henri Nestle (1814 - 1890)
Henri Nestle perfected the making of condensed milk. It was with this condensed milk that Nestle allowed Daniel Peter to industrialise the production of milk chocolate.

Daniel Peter (1836 - 1919)
Daniel Peter was repsonsible for the invention of milk chocolate. In 1875 he combined milk with chocolate, and the rest is history...

Rodolphe Lindt (1855 - 1909)
Rodolphe Lindt was responsible for producing the first melting, or fondant, chocolate. The refining effect, which we know today as "conching", was first noticed by Lindt while processing chocolate over several days in a narrow mixing trough. He incorporated this into his production method, developing equipment on principles still used today.
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Neuchatel Chocolate

Suchard Chocolate

Lindt Chocolate
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