Switzerland may not be the first to come to mind when you think of foodie countries around the world, but it has a lot to offer. Aside from delicious cheeses and wine, the Swiss know how to make good chocolate. During your visit, take the Belle Epoque Chocolate train to the Cailler factory, the birthplace of milk chocolate.
Who doesn’t love chocolate? My husband, but that’s a story in itself. Most people love it, crave it and schedule it into their daily lives. Switzerland’s chocolate is a category all its own and because of this it is an important piece of any Switzerland travel. We’ll introduce you to the history of Swiss chocolate and share with you a number of our local favorites.
The history of chocolate in Switzerland
In 1615 Switzerland was first introduced to chocolate in liquid form after the infanta Anna of Austria brought her childhood memories of hot chocolate in Madrid to central Europe. Chocolate in drink form dominated until the 19th century when the Industrial Revolution paddled chocolate into a solid. François-Louis Cailler built the first mechanized chocolate facility in 1819 and is the oldest Swiss chocolate brand today. In 1875 Daniel Peter first mixed milk and chocolate at his factory in Vevey, Switzerland and soon after Randolph Lindt developed the world’s first melting chocolate utilizing a special conching process. Needless to say, the Swiss are chocolate experts and long time connoisseurs.