Something that Switzerland is especially well-known for is its chocolate. People around the world recognize and enjoy Swiss chocolate. What makes this specific type of chocolate so appealing? Here’s why:
Chocolate has been around in Switzerland for hundreds of years. Back in the early 1800s, one of the first mechanical chocolate-producing factories opened near Lake Geneva. A couple years later, another was opened in Serrières. More and more factories opened as time went by, making chocolate a bigger part of Swiss culture as well as helping chocolatiers cultivate their knowledge in the field.
Rodolphe Lindt, of Lindt chocolate, was the Swiss man responsible for “conching,” a chocolate-making technique that makes it melt in your mouth. Soon, Swiss chocolate manufacturers all over were using similar techniques, contributing to Switzerland’s chocolate name.
Lindt even makes a chocolate bar that's "extra creamy"
The Swiss chocolate industry always keeps in touch with their roots. However, they are also always looking for ways to improve their products. New formulas are constantly being developed, and small modifications made to better the entire process. The knowledge isn’t all kept hush hush too. People share what they find with the industry, contributing to Switzerland’s overall relatively advanced chocolate methods.
Swiss products in general are always being praised for their quality. Swiss chocolate is no different. Chocolatiers choose high-quality raw ingredients and apply tried-and-tested methods in their production. There is a chocolate manufacturers’ association called Chocosuisse that is made up of 18 different companies, all dedicated to guaranteeing the exceptional quality of Swiss chocolate. They say that great chocolate should be able to melt in your mouth, without hardening or leaving a sandy feeling. Each delicious flavor should be well-balanced, and not leave a distasteful aftertaste.
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