Huge variety of different kinds of chocolate
A variety of different kinds of chocolate cater to different tastes. A popular way of enjoying this sweet treat is chocolate fondue, another popular Swiss speciality. To prepare the fondue, the chocolate is melted (usually with coconut fat) in a double boiler and then you can dip fruit skewers in it. This delicious dish can brighten up cold winter days or be an unforgettable treat for festive occasions.
If you want to give yourself and your guests a special culinary experience, you can try a chocolate fountain instead of a traditional fondue. In contrast to fondue, where the chocolate is heated by candlelight or electrically, in a fountain the heated chocolate runs down several tiers. A chocolate fountain also uses more chocolate than a fondue and is therefore more suited to groups of three or more people.
A long history
Switzerland can now boast a 200 year old tradition of making chocolate. In 1819, François-Louis Cailler opened the first automated chocolate factory and invented milk chocolate. Rodolphe Lindt, together with Rudolf Sprüngli, introduced chocolate fondant to the market and founded the world-famous Lindt & Sprüngli AG.
By the way: Chocolate did not have its first boom in the land of the Alps, but on French farms in the form of drinking chocolate.
It is well known that Swiss chocolate manufacturers have high standards. The Swiss see the foundation for good chocolate in the selection of valuable and selected raw materials. For example, Swiss chocolate makers do not use cocoa butter, which is common in many places, and instead prefer dairy cream from regional farmers.
A very smooth melt
We are all familiar with the incomparable taste experience of a piece of delicious Swiss chocolate melting on our tongues. But how is it done? What is done differently in Switzerland? The difference is in the conching technique. In this process, the chocolate is continuously stirred and heated to 90 degrees. Good-quality chocolate is conched for up to 72 hours. The constant stirring and heating has a number of benefits: on the one hand, flavouring substances are better distributed and on the other hand unwanted odours and flavours are removed.
Chocolate is not just a foodstuff, it is a cultural treasure
Chocolate occupies a special place in our lives, not only in Switzerland. But especially here it is considered part of the cultural heritage. During your holiday in Switzerland you can visit one of the many places where chocolate is made. The confectionery is also a very popular gift. Personalised chocolate with a name or a personal message on the packaging is also much in demand by all generations.
Swiss chocolate manufacturers produce excellent chocolate, balancing tried and tested recipes with modern technologies. Well-known brands still inspire consumer loyalty to Swiss chocolate. The Swiss also market their cultural goods very effectively. Does anyone wonder then that the Alpine country reigns supreme in the chocolate industry? Hardly.
Chocolate on a par with Swiss German
Some even dare to claim that chocolate has the same status in Switzerland as our language „Swiss German„. This is a bold statement, but if you look closely at the consumption of this iconic food, it is quite justified.
If you really want to do it properly, you can of course use our tried-and-tested Swiss German Learn Online course. It will be like tasting chocolate on your tongue.