Swiss Chocolate
Worth Yodeling About
Who could resist what could perhaps be considered the best of all chocolates, Swiss chocolate. The Swiss started producing this tasty treat during the 1800s. Francois Louis Callier, a pioneer in the field, opened the first factory in 1819.
Several years later, in 1876, another man named Daniel Peter tried to add milk to the chocolate in order to make it smoother. However, due to its water content, milk made the product shrink, then separate, and eventually disintegrate. Peter experimented for eight years before approaching the producer of evaporated milk, Henry Nestle. In 1866, Nestle has started his own business. He had already perfected the method of manufacturing condensed milk. So, with Peter’s help, they discovered a way to mix his product with chocolate. It was then that Swiss chocolate became what was known as the first milk chocolate.
That same year, Rodolphe Lindt, a Swiss man, produced a smoother and creamier chocolate that would melt on a person’s tongue. He also invented what is known as a conching machine. Conching means heating and rolling chocolate to refine it. After going through this process for 72 hours, additional cocoa butter was added, which allowed for the creation of fondant and other types of very creamy chocolate. In 1913, Jules Suchard made Swiss chocolate even better by introducing ways to fill chocolates.
Swiss chocolate has always been popular, hiving one various competitions. Today, it is still extremely popular. In fact, Swiss residents eat more chocolate than any other area on the planet. Famous Swiss company names include Nestle, Suchard, Lindt, and Tobler.