Wednesday, April 10, 2013

Swiss chocolate

In 1697 at the Grand Place of Brussels, Belgium, the establishment served a cup of coffee of chocolate to Henry Escher, the mayor of Zurich.

He took the recipe with him to his country and thereby initiated the enthusiasm for chocolate in Switzerland. 

Swiss chocolate is held by many aficionados to be the best in the world, rich with scrupulously high levels of expensive cocoa butter.

The milk comes fresh from the clover-munching Alpine herds. Many of the early Swiss names cited there are still associated with chocolate products, including Suchard, Cailler, Sprungli, and Lindt.

Chocolate making started in Switzerland in 1792, the year when Josty brothers headed up a chocolate company in Berne.

Henry Nestle (1814-1890) came into the chocolate industry later and was more concerned with milk processing.

Without Nestlé’s development of condensed milk, Daniel Peters would not have invented milk chocolate. Swiss chocolate has been characterized by an aromatic flavor with a smooth texture.

The Swiss boost cocoa-butter content to produce the characteristically creamier Swiss chocolate.
Swiss chocolate
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