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1821:[The years of prosperity that followed were also marked by fierce competition, visible in the name changes of Daniel Peter's company through mergers and acquisitions until its takeover by Nestlé. These are also the low blows: the betrayal of his nephew Paul Brandt who sells the milk chocolate recipe to Kohler around 1897 or that of one of his foremen who will offer his services to Cailler... (whose small factory has gone from eight employees in Vevey in 1890 to 1300 employees in 1903 in Broc!)]
252:
2087:[Wrapped in red, blue or green, the milk chocolate bar is part of the Swiss identity. Created in 1907 by Cailler in its factory in Broc to dispose of broken confectionery that was remelted and rolled by hand into sticks Wrapped in aluminum foil, it was called a "branch". This too general appellation was not protected. It gradually became the generic name for any chocolate stick, whether it came out of Broc or manufactured by competing brands, all of which began to copy the original.]
1946:
opposed to the criollo variety, it was perfect for the new industrial cocoas and chocolates. It also came from sources that had not been significant producers of cacao in the seventeenth and eighteenth centuries, and that did not offer the climatic conditions necessary for growing criollo cacao. By the opening decades of the twentieth century
African producers were emerging as the world's most important suppliers of forastero cacao with the Gold Cost leading world cacao producers.
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1534:[And the main delicacy is the tablet and not the granules, vermicelli, flakes, powder or decorations rather present in pastries. Thanks to this small parallelepiped of one hundred grams, twenty centimeters by nine, the luxury product has become a democratic delicacy, definitively released from pharmacies where it was very expensive, Philippe Suchard having calculated that curing his mother with a tablet of a few tens of grams cost three days' wages.]
867:
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1441:À partir de 1820, ce sont surtout les Suisses qui vont innover, créer, améliorer les techniques de chocolaterie. Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui. En 1826, Philippe Suchard ouvre une chocolaterie à Serrière, près de Neuchâtel, en Suisse. Il met au point une machine à meules pour mélanger le sucre et le cacao. C'est un immense progrès.
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2279:[With its 411,864 visitors last year, the Maison Cailler is the top Swiss tourist attraction in terms of attendance. If the Chocolarium is therefore not necessarily going to upset the hierarchy of chocolate museums for the moment, it nevertheless reinforces the cultural offer of Switzerland in this area. A safe bet that has always been able to attract a large number of tourists to the country.]
1443:[From 1820, it was above all the Swiss who were to innovate, create and improve chocolate-making techniques. The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today. In 1826, Philippe Suchard opened a chocolate factory in Serrière, near Neuchâtel, Switzerland. He develops a millstone machine to mix sugar and cocoa. This is a huge progress.]
1494:[However, there was already something for every wallet, from "Pur Caraque" to "Common sweet". Cinnamon and vanilla flavored chocolates were made. The list price then read: "Cinnamon ones half batz extra, vanilla ones one batz per pound of twelve ounces." The whole formed a series of 16 qualities with 16 different packaging]
239:. The hardened paste was then cut into cakes and delivered wrapped in a simple sheet of paper. Loup and Rossier would quickly face competition by numerous other chocolate producers in the region. By 1806, seven chocolate manufacturers were counted in the district of Vevey alone. Together, these seven companies produced about 450
1319:[From the list of names it emerges how the artisanal production of chocolate in Turin, in the first decades of the 19th century, was the prerogative of some families originating from the Canton of Ticino, and in particular from the area of Aquila and Campo Blenio, such as Giovanni Martino Bianchini himself]
1783:[Around 1896, Carl Russ launched a first tablet of "pure and delicious Swiss milk chocolate". Its packaging represents an alpine landscape on a white background. It was replaced a decade later by Milka chocolate. ‘Milch und Kakao’, this is the essence of the meaning of this name registered in 1901.]
2276:
Avec ses 411 864 visiteurs l'année dernière, la Maison
Cailler figure en tête des attractions touristiques suisses, en termes d'affluence. Si le Chocolarium ne va donc pas forcément chambouler la hiérarchie des musées chocolatiers pour l'instant, il vient néanmoins renforcer l'offre culturelle de la
230:
On the other hand, Vevey, in the canton of Vaud, would become a major center of the Swiss chocolate industry. The first well documented chocolate production in
Switzerland is that of Philippe Loup and Benjamin Rossier, who started manufacturing chocolate in 1767. Two years later, their production was
1780:
Vers 1896, Carl Russ lance une première tablette de "chocolat au pur et délicieux lait suisse". Son emballage représente un paysage alpestre sur fond blanc. Elle est remplacée, une décennie plus tard, par le chocolat Milka. 'Milch und Kakao', tel est en substance la signification de ce nom déposé en
439:
variety began to be mass cultivated in the early twentieth century. Although considered inferior to the
Criollo variety, the Forastero type bean is more suited for the manufacture of milk chocolate and is cheaper to produce owing to its higher yields. Conversely, milk became the critical ingredient.
2084:
Emballée de rouge, de bleu ou de vert, la branche de chocolat au lait fait partie de l'identité helvétique. Créée en 1907 par
Cailler dans son usine de Broc pour écouler les déchets et brisures de confiserie qui étaient refondus et roulés à la main en boudins Emballée dans une feuille d'aluminium,
1945:
As a result of all these changes, world consumption of cacao beagn to grow extraordinarily. Not surprinsigly, cacao supplies expanded to meet these demands. These new cocoas and chocolates were composed almost entirely of forastero cacao. While that cacao was widely considered of poor quality, as
1221:
Amenés d'Amérique centrale en Europe par
Hernando Cortez en 1528, les fèves de cacao et le chocolat atteignirent la Suisse au XVIIe s. au plus tard. Au XVIIIe s., la vente et la fabrication artisanale du chocolat, pour laquelle on utilisait en Suisse des moulins hydrauliques (Schermenmühle à Berne
1910:
Global demand for chocolate declined for several decades in the early nineteenth century until the invention of milk chocolate and the chocolate bar in Europe during the 1870s. Between 1880 and 1900, global consumption of chocolate grew 800 percent, and consumption continued to expand through the
772:
Chocolate produced in
Switzerland can take a wide variety of shapes. The most common products are chocolate tablets (typically standard 100 g bars) and individual bars. These are either plain or made with other ingredients, such as hazelnuts and almonds, in more or less elaborated ways. Chocolate
203:
in 1792. At that time, chocolate was essentially consumed as a drink and transport of cocoa beans was slow and difficult, therefore making the product very expensive. It is unclear when chocolate bars meant for raw consumption were made for the first time. It is known, however, that chocolate was
2117:
ist
Chocolatier und hat die erste Schokolade hergestellt, die ausschliesslich aus Schweizer Zutaten besteht. Der Kakao stammt von Kakaobäumen aus der Zürcher Masoala-Halle. Der Erlös der Schokolade, die zum Goldpreis verkauft wird, geht vollumfänglich an ein Projekt zum Schutz des Regenwaldes in
1295:
In 1819, Giovanni
Martino Bianchini conceived and built (a machine for the crushing of cocoa, sugar and drugs, and for all the operations of the manufacture of chocolate). A similar machine was also used by Pier Paul Caffarel, heir to the factory that would subsequently be called Casa Caffarel
381:
story). Upon returning to the device, Lindt recognised the final product to have different properties to conventionally produced chocolate at the time, with a less granular texture and greater shine than conventional chocolate at the time, which was generally gritty when solidified owing to the
1818:
Les années de prospérité qui suivent sont aussi marquées par une concurrence féroce, visible dans les changements de nom de la société de Daniel Peter au fil des fusions et acquisitions jusqu'à son rachat par Nestlé. Ce sont aussi les coups bas: la trahison de son neveu Paul Brandt qui vend la
1491:
Pourtant il y en avait déjà pour tous les bourses, du «Pur
Caraque» au «Commun sucré». Il s'en faisait alors à la cannelle et à la vanille. Le prix-courant d'alors disait: «Ceux à la cannelle demi batz en sus, ceux à la vanille un batz par livre de douze onces». Le tout formait une série de 16
1531:
Et la principale friandise est bien la tablette et non les granulés, les vermicelles, les paillettes, la poudre ou les décors plutôt présents en pâtisseries. Grâce à ce petit parallélépipède de cent grammes, vingt centimètres par neuf, le produit de luxe est devenu une friandise démocratique,
440:
Unlike cocoa and sugar, milk spoils quickly, therefore it cannot be stored for long periods of time. This favoured the implantation of large factories (as well as new populations of workers) in the countryside, where abundant fresh milk supplies are readily available. The Cailler factory of
430:
From these developments, Switzerland soon dominated the chocolate market. Production increased dramatically, and by 1905, the country was producing 15,000 tonnes (15,000 long tons; 17,000 short tons) of chocolate, a vast proportion of it exported. As a result of the increasing popularity of
2120:[is a chocolatier and made the first chocolate made exclusively from Swiss ingredients. The cocoa comes from cocoa trees in Zurich's Masoala hall. All proceeds from the chocolate, which is sold at the price of gold, go to a project to protect the rainforest in Masoala, Madagascar.]
1316:
Dall'elenco dei nominativi emerge come la produzione artigianale della cioccolata a Torino, nei primi decenni del XIX secolo, sia appannaggio di alcune famiglie originarie del Canton Ticino, e in particolare del l'area di Aquila e Campo Blenio, come lo stesso Giovanni Martino
1407:
Chocolate factories began to appear in Europe as early as 1728, but they used age-old labor-intensive methods to grind and churn their products. It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis
2173:À la fin du XIXe siècle, certaines marques de chocolat ont une inspiration de génie en ce qui concerne le marketing: elles décident de valoriser leur produit avec une iconographie typiquement suisse, en remplaçant l'imagerie coloniale par l'imagerie alpestre.
2085:
elle fut appelée «branche». Cette appellation trop générale ne fut pas protégée. Elle devint peu à peu le nom générique de tout bâtonnet de chocolat, qu'il soit sorti de Broc ou fabriqué par les marques concurrentes qui toutes se mirent à copier l'original.
296:. He is sometimes credited for their introduction, although those had probably been made earlier. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier,
1346:
Bis heute ein Zentrum der schweizerischen Schokoladeindustrie begannen Philippe Loup und Benjamin Rossier hier bereits 1767 mit der zunächst vermutlich handwerklichen Herstellung von Schokolade. 1769 erwarben sie die „Moulin de la Clergère" in
397:
of chocolate and refined its taste, but it also lowered its production cost due to a lower cocoa content; milk is a widely available resource in Switzerland. As a consequence, Peter's recipe leaked to other nearby manufacturers: Cailler and
2200:, p. 51:"Cows, mountains (often both) and occasionally a chalet are the images most often used, even on chocolate not made in Switzerland, demonstrating that the linkage of chocolate with alpine themes is internationally wide-spread."
1676::"In 1887, after many unsuccessful experiments, Daniel Peter developed the original formula for what was to become the first successful milk chocolate in the world. He called his product Gala after the Greek word meaning 'from the milk'"
2175:[At the end of the 19th century, some chocolate brands had a genius inspiration when it came to marketing: they decided to promote their product with typical Swiss iconography, replacing colonial imagery with Alpine imagery.]
1819:
recette du chocolat au lait à Kohler vers 1897 ou celle de l'un de ses contremaîtres qui va offrir ses services à Cailler... (dont la petite manufacture est passée de huit salariés à Vevey en 1890 à 1300 salariées en 1903 à Broc!)
1349:[A center of the Swiss chocolate industry to this day, Philippe Loup and Benjamin Rossier began making chocolate here in 1767, initially presumably by hand. In 1769 they acquired the "Moulin de la Clergère" in Vevey...]
323:. One of the main specialties of the company was hazelnut chocolate, made since the beginning in 1830. Hazelnut chocolate was the precursor of all combination chocolate bars. The Kohler company is also the creator of the
174:
in 1528, cocoa beans and chocolate finally reached Switzerland in the 17th century. In the 18th century, hydraulic mills were already used in the production of chocolate in Switzerland, for instance the Schermenmühle in
1222:
vers 1750), était surtout le fait de travailleurs migrants italiens et français, actifs au Tessin (val Blenio) et au bord du Léman (une entreprise fondée en 1767 à Vevey, une en 1788 à Morges, deux en 1792 à Lausanne).
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Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption worldwide (11.6 kg (25.6 lbs.) per capita per annum).
1466:
Cacao first arrived in Spain in the 1520s, then the Spanish Netherlands in 1606 (Norton 2008). Braudel (1992) traces the first arrival of cacao to Europe in the form of loaves and tablets—already processed, but
2014:
Even then, and under the best of conditions, milk lasts only a few weeks. Because chocolate factories require an enormous amount of fresh milk every day—tens of thousands of gallons—they need a nearby supply.
215:, in Ticino, are a particularly notable example. They migrated throughout Europe and created a network of small shops and cafés, where chocolate was sold and could be consumed. In the early 20th century, the
827:, is not grown in Switzerland; only anecdotal quantities of chocolate using fully indigenous ingredients have been made to date. Cocoa is essentially imported from West Africa. The other common ingredient,
1865:[After centuries of evolution, chocolate as we know it today was finally born. With the opening of the Frey (Aarau, 1887) and Tobler (Bern, 1899) factories, the era of the pioneers came to an end.]
1863:
Après des siècles d'évolution, le chocolat tel que nous le connaissons actuellement était enfin né. Avec l'ouverture des usines Frey (Aarau, 1887) et Tobler (Berne, 1899), l'ère des pionniers s'achève.
1026:) protects the interests of Swiss chocolate producers. The "Convention chocolatière" focused on the quality of the chocolate and sought a uniform price strategy. In 1994 the Convention was disbanded.
1698:
1532:
définitivement sorti des pharmacies où était très cher, Philippe Suchard ayant calculé que guérir sa mère avec une plaque de quelques dizaines de grammes coûtait trois jours de salaire ouvrier.
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brand; Carl Russ-Suchard had previously developed a first milk bar in 1896. The chocolate industry also expanded in the late nineteenth century with the establishment of new companies, such as
2235:
938:) and dairy farming traditions. This replaced the typical colonial imagery that was used before. Alpine themes eventually became widespread among international chocolate manufacturers.
1372:
Ils broyaient la fève, la mélangeaient à de la mélasse et obtenaient une pâte brune et odorante, qu'ils débitaient en galette et livraient emballée dans une simple feuille de papier.
2382:
Fromm, Ingrid (2019). "From Small Chocolatiers to Sustainable Sourcing: A Historical Review of the Swiss Chocolate Industry". In Squicciarini, Johan F. M.; Swinnen, Mara P. (eds.).
520:(1898, built for the production of milk chocolate). While the first one is set in an urban context, the second one is set in the countryside to benefit from fresh milk supplies.
451:("free association of Swiss chocolate manufacturers") was founded in 1901. It gave birth to Chocosuisse, the umbrella association of chocolate manufacturers in Switzerland.
1374:[They ground the bean, mixed it with molasses and obtained a brown and fragrant paste, which they cut into cakes and delivered wrapped in a simple sheet of paper.]
816:. In addition to being popular, hazelnut specialties (like gianduja) help minimize the amount of cocoa, historically an expensive ingredient, in the finished product. The
558:
2124:
454:
Swiss chocolate consumption increased dramatically from the beginning to the end of the 20th century, from about 1 kg to 12 kg per capita per annum.
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The new conching technique and the success of Gala Peter in particular opened a breach into which all the manufacturers rushed. Not only did milk soften the
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the Swiss chocolate industry was very export-oriented. After the Second World War Switzerland began to outsource production due to commercial restrictions.
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1706:
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and melting characteristics compared to other processes used at that time. The Lindt chocolate company states that Lindt (perhaps mistakenly) allowed a
92:
In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (mostly
2052:
The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production.
2033:
The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production.
2098:
930:
Since the expansion of the chocolate industry following the invention of milk chocolate, Swiss chocolate has been heavily advertised using images of
3107:
1980:
Most of the chocolate sold is milk chocolate and Forastero type beans, with their hard butter (and lower price), are more suited to its manufacture.
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of chocolate yearly (approx. 22 500 kg), of which the 7/8 was exported abroad, essentially in other Swiss cantons but also in France and Germany.
1834:, p. 146:"In 1898, Alexandre-Louis Cailler opened a new factory in Broc and began producing milk and hazelnut chocolate on a large scale."
312:, which is still used today. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages.
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would be founded by returning emigrants. Earlier, in 1819, a chocolatier from the Val Blenio, Giovanni Martino Bianchini, founded a factory in
3038:
2210:
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Already by the end of the 18th century there had been a perceptible increase in the amount of chocolate being eaten, in slabs and pastilles...
112:
The 17th century saw the start of chocolate processed in Switzerland. In the 18th century chocolate was only produced in a few areas, such as
1023:
354:, to produce milk chocolate. However, it is only after many years of fine-tuning that the original formula was developed and, in 1887, the
1847:
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Several factories have also become tourist attractions as they include guided tours and chocolate museums. Some of the largest are the
719:
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The early 19th century saw the first mechanized chocolate factories, all in western Switzerland. Among the pioneering industrials were
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and opened a sophisticated and water-powered chocolate factory in Vevey, which allowed him to produce solid chocolate that was molded
3571:
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66:. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
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around 1750. However, most of the chocolate made at the time was mainly the work of Italian and French migrant artisans, active in
2188:, p. 78:"Moreover, the snow-covered Alps visually correspond with the fact that it is milk chocolate that is advertised here"
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chocolate, world cocoa consumption began to grow extraordinarily. To meet these demands, cocoa production expanded, notably in
134:
In the second half of the 19th century, Swiss chocolate started to spread abroad. Closely linked to this was the invention of
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Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.
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Luigi, Lorenzetti (2007). "Emigrazione, imprenditorialità e rischi : i cioccolatieri bleniesi (XVIII-XIX secc.".
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1569:[Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830.]
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835:. Milk ingredients are complex and critical in delivering the properties and taste to milk chocolate. Milk-origin (
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also eaten in the form of barks or pastilles (instead of being grated into drinks) by the end of the 18th century.
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C'est le précurseur de tous les chocolats avec des ingrédients : amandes, noisettes, raisins et fruits secs.
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2236:"Lindt has opened the world's largest chocolate museum in Zurich, complete with the largest chocolate fountain"
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1590:[It is the precursor of all chocolates with ingredients: almonds, hazelnuts, raisins and dried fruits.]
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containing chocolate to run over a weekend (or possibly overnight, according to other variants of the possibly
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more practical, eventually replacing chocolate beverages as the primary means of mass chocolate consumption.
1335:"Mit Stillstand zum Fortschritt Über Handel, Verarbeitung und Konsum von Schokolade in der Schweiz bis 1800"
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Suisse en la matière. Une valeur sûre qui a toujours su attirer un grand nombre de touristes dans le pays.
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2133:, chpt. 4: "Milk-origin and farming and processing practices are becoming factors of increasing interest".
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L'industrie chocolatiere suisse: etude economique precedee d'un apercu general sur le cacao et le chocolat
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Think Like An Innovator: 76 inspiring business lessons from the world's greatest thinkers and innovators
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From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500–2000
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brand was finally launched. Daniel Peter called his product 'Gala' after the Greek word meaning 'milk'.
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Chrystal, Paul (2021). "The Cocoa and Chocolate Competition at the Start of the Twentieth Century".
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In 2004, 148,270 tonnes of chocolate were produced in Switzerland. 53% of this was exported (20% to
406:, where milk chocolate began to be produced on a large scale. Peter also opened a larger factory at
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81:, developed the first solid milk chocolate using condensed milk, which had been invented by
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2298:(retrieved October 10, 2006), where the following references is cited: Alain J. Bourgard:
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820:, a praline-filled bar, is a typical example of a combination of chocolate and hazelnuts.
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Meanwhile, the chocolate industry was again revolutionized by another Swiss chocolatier,
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Le fabbriche da cioccolata: nascita e sviluppo di un'industria lungo i canali di Torino
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In the early 18th century, chocolate was still an artisan product. The chocolatiers (
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150:. Most large chocolate factories were founded in the 19th and early-20th centuries.
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in 1879. The conching process allowed the production of a chocolate with superior
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Il cioccolato. Industria, mercato e società in Italia e Svizzera (XVIII-XX sec.)
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334:, based in Vevey and related to the Cailler family, first successfully combined
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mechanized using the water-powered Clergère mill. They also obtained a ten-year
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The Art of the Chocolatier From Classic Confections to Sensational Showpieces
918:). The gross income of the Swiss chocolate industry in 2004 was 1.37 billion
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The original Branche was first mentioned in Kohler's recipe books in 1896.
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in 1901, before merging with Kohler. The same year, Suchard launched the
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by the Bernese authorities. The cocoa beans were ground and blended with
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Power, Political Economy, and Historical Landscapes of the Modern World
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824:
773:
eggs, bunnies, or figurines are also made by most manufacturers during
703:
378:
212:
184:
2557:
1995:
The Book of Chocolate: The Amazing Story of the World's Favorite Candy
3352:
2593:
1290:
778:
595:
419:
59:
536:
466:
3438:
2970:
2721:
2716:
2671:
2651:
2064:
1965:
1486:
839:) and associated farming have become an important marketing topic.
709:
614:
573:
543:
366:
309:
308:
where he developed a millstone machine to mix sugar and cocoa: the
236:
224:
200:
93:
3443:
2980:
2919:
989:
907:
883:
846:
836:
797:
761:
751:
747:
547:
528:
513:
495:
289:
240:
1758:"Milka, 1901-1990 : vers un goût international de chocolat"
19:
3433:
3428:
3382:
1367:
1067:
922:(814 million from the local market, 551 million from exports).
774:
713:
686:
647:
603:
599:
262:
196:
180:
143:
113:
101:
97:
24:
2473:
Design marketing. Innovare cambiando i significati del consumo
2050:. Magazines for Industry, Incorporated. 1980. pp. 28–29.
2031:. Magazines for Industry, Incorporated. 1980. pp. 28–29.
1638:
Design marketing. Innovare cambiando i significati del consumo
476:
2914:
2448:
976:
643:
532:
411:
370:
343:
220:
192:
86:
3523:
3496:
2562:
2547:
2191:
1655:
1095:
1342:
Internationaler Arbeitskreis für Kulturforschung des Essens
1059:
1042:'s Chocolate Train, bringing visitors to the Maison Cailler
931:
828:
632:
517:
441:
407:
403:
315:
A few years later another chocolate factory was founded by
188:
176:
465:
were also invented by Swiss-based chocolate manufacturers
2179:
2171:. Presses universitaires François-Rabelais. p. 67.
512:(1826, built for the production of plain chocolate) and
73:, the most consumed type of chocolate. In 1875, a Swiss
1825:
1453:
808:
are often used for filled tablets, combinations bars,
3512:
1307:
3257:
2558:
Annual International Chocolatiers and Chocolate Fair
1800:[The forgotten inventor of milk chocolate].
1679:
1077:
1013:
Chambre syndicale des fabricants suisses de chocolat
2553:
Information about Swiss Chocolat:www.swissworld.org
2548:
Chocosuisse: Union of Swiss Chocolate Manufacturers
2420:Hackenesch, Silke (2017). "Advertising Chocolate".
2386:. Oxford: Oxford University Press. pp. 71–87.
1869:
1282:
1173:"Dark may be king, but milk chocolate makes a move"
2065:"Branche (de chocolat): Citation 24 Heures (1998)"
1667:
1359:
2514:Chocolate as Medicine: A Quest Over the Centuries
1263:
288:, inspired by the Ticinese chocolatiers, founded
3548:
2168:Les produits de terroir: L'empreinte de la ville
2164:
2047:Candy and Snack Industry: Volume 145, Issues 1-6
2028:Candy and Snack Industry: Volume 145, Issues 1-6
1887:
1641:(in Italian). Milan: Gruppo 24 Ore. p. 53.
1583:Du cacao au chocolat: L'épopée d'une gourmandise
1426:Du cacao au chocolat: L'épopée d'une gourmandise
831:, is widely available in the country, which has
386:. Lindt's invention made the mass-production of
162:A lady being served chocolate (1754 painting by
2069:Base de données lexicographiques panfrancophone
1755:
1478:
1332:
1004:In 1901, Swiss chocolate producers created the
457:Although partly developed outside Switzerland,
350:, recently created by his neighbour and friend
2440:
2197:
1991:
1600:
1233:
1007:Union libre des fabricants suisses de chocolat
887:A chocolate department in a Migros supermarket
449:Union libre des fabricants suisses de chocolat
3243:
2578:
2512:Wilson, Philip K.; Hurst, W. Jeffrey (2012).
1922:
1579:
1544:
1504:
1422:
1384:
1286:Accounting and Food: Some Italian Experiences
402:. In 1898, Cailler opened its new factory at
69:Switzerland is particularly renowned for its
2296:equivalent German-language Knowledge article
1802:Feuille des Avis Officiels du canton de Vaud
1022:. The former "Chambre syndicale" (today the
1017:
1011:
1005:
2511:
2423:Chocolate and Blackness: A Cultural History
2294:Some content of this article came from the
1957:
1661:
477:Timeline of chocolate factories foundations
3250:
3236:
2585:
2571:
2419:
2185:
1489:: Imprimerie de la Concorde. p. 128.
1328:
1326:
170:Brought from Central America to Europe by
2441:Haver, Gianni; Middleton, Robert (2015).
2400:
1507:"Le chocolat, une étrange passion suisse"
2403:The Oxford Companion to Sugar and Sweets
2356:
2316:Industrial Chocolate Manufacture and Use
2038:
1831:
1798:"L'inventeur oublié du chocolat au lait"
1751:
1749:
1721:
1418:
1416:
1150:. Oxford University Press. p. 524.
1147:The Oxford Companion to Sugar and Sweets
1033:
983:
970:
957:
944:
882:
865:
855:
845:
504:Two generations of chocolate factories:
425:
272:
261:
250:
157:
18:
2337:
2312:
2130:
2073:Agence universitaire de la Francophonie
1685:
1323:
23:A variety of chocolate barks sold in a
3549:
3056:European Cocoa and Chocolate Directive
2516:. London: Royal Society of Chemistry.
2490:
2342:. London: Royal Society of Chemistry.
1842:
1840:
1792:
1790:
1705:. Lindt & Sprüngli. Archived from
1673:
1511:Bulletin de l'Institut Pierre Renouvin
1492:qualités avec 16 emballages différents
1170:
284:In 1819, Swiss grocer and chocolatier
3231:
3071:International Cocoa Quarantine Centre
2566:
2491:Sloane, Paul (2016). "Daniel Peter".
2381:
1875:
1746:
1413:
1200:
1198:
1143:
1010:. In 1916, this was divided into the
999:
767:
3039:Côte d'Ivoire–Ghana Cocoa Initiative
2476:(in Italian). Milan: Gruppo 24 Ore.
1891:Natural Resources and Sustainability
1210:Historical Dictionary of Switzerland
195:(see below), another one in 1788 in
3108:Production in São Tomé and Príncipe
2469:
2405:. Oxford: Oxford University Press.
1837:
1787:
1634:
191:. A company was founded in 1767 in
13:
1462:State University of New York Press
1195:
1171:Moskin, Julia (13 February 2008).
1164:
784:Most of the chocolate produced is
695:in Lugano (from 1987 in Giubiasco)
16:Chocolate processed in Switzerland
14:
3593:
3465:Animal production and consumption
2532:
1314:. Umberto Allemandi. p. 51.
473:, in 1936 and 2017 respectively.
3572:Culinary Heritage of Switzerland
3534:
3522:
3495:
3483:
3470:Culinary Heritage of Switzerland
3259:Cuisine and foods of Switzerland
3206:
3193:
3192:
3066:International Cocoa Organization
3017:Child labour in cocoa production
2543:Culinary Heritage of Switzerland
2144:"Swiss Chocolate Fights Imports"
1852:Culinary Heritage of Switzerland
1454:DeCorse, Christopher R. (2019).
1183:from the original on 14 May 2016
1115:Military chocolate (Switzerland)
1110:Culinary Heritage of Switzerland
1094:
1080:
891:From the 19th century until the
494:
485:
330:In 1875, the Swiss entrepreneur
153:
3567:Economic history of Switzerland
3207:
2287:
2261:"Le nouveau temple du chocolat"
2253:
2228:
2203:
2158:
2136:
2091:
2057:
2019:
1985:
1951:
1916:
1881:
1691:
1628:
1594:
1573:
1538:
1498:
1472:
1447:
1378:
1144:Mintz, Sidney (17 April 2018).
1040:Montreux–Lenk im Simmental line
878:
246:
223:(Italy) which would be used by
85:, who was Peter's neighbour in
2360:Rowntree's – The Early History
1604:Rowntree's – The Early History
1586:. Éditions Quae. p. 101.
1353:
1308:Ainardi, Mauro Silvio (2008).
1301:
1276:
1257:
1227:
1137:
1019:Convention chocolatière suisse
925:
833:a long dairy farming tradition
583:in Zurich, company split into
142:in Vevey and the invention of
1:
3081:Philippine chocolate industry
2592:
2104:Schweizer Radio und Fernsehen
1961:The International Cocoa Trade
1731:, Woodhead Publishing, 2009,
1429:. Éditions Quæ. p. 102.
1125:
796:. Chocolate specialties like
1283:Sargiacomo, Massimo (2016).
1237:The Oxford Companion to Food
1130:
635:(today Lindt & Sprüngli)
7:
2146:. Chocolate Trading Company
1850:[Swiss chocolate].
1360:Denuzière, Maurice (2010).
1240:. OUP Oxford. p. 183.
1073:
657:in Bern (today Kraft Foods)
10:
3598:
3288:Cheeses and dairy products
3045:The Dark Side of Chocolate
2384:The Economics of Chocolate
2338:Beckett, Steve T. (2015).
2313:Beckett, Steve T. (2011).
2198:Haver & Middleton 2015
1896:Berkshire Publishing Group
1029:
107:
3478:
3452:
3421:
3333:
3265:
3187:
3121:
3098:Production in Ivory Coast
2999:
2953:
2810:
2735:
2639:
2602:
2401:Goldstein, Darra (2015).
2165:Marache, Corinne (2022).
1888:Vasey, Daniel E. (2011).
1160:– via Google Books.
365:from Bern, who developed
3320:Sausages and cured meats
3076:Manufacturers (vertical)
2340:The Science of Chocolate
1756:Huguenin, Régis (2010).
1479:Schiess, Eduard (1915).
1333:Rossfeld, Roman (2003).
823:The primary ingredient,
3373:Pain de seigle valaisan
2935:Chocolate-covered foods
2444:Swissness in a Nutshell
2357:Chrystal, Paul (2021).
2118:Masoala auf Madagaskar.
1992:Newquist, H.P. (2017).
1776:10.1484/J.FOOD.1.102219
1662:Wilson & Hurst 2012
1548:Le Larousse du chocolat
1234:Davidson, Alan (2014).
1064:Maestrani's Chocolarium
1048:Lindt Home of Chocolate
870:Consumer chocolate bars
624:in Vevey (today Nestlé)
3582:Economy of Switzerland
3490:Switzerland portal
3113:World Cocoa Foundation
2497:. London: Pearson UK.
1923:Topik, Steven (2006).
1580:Barel, Michel (2016).
1545:Hermé, Pierre (2019).
1519:10.3917/bipr1.050.0087
1505:Fumey, Gilles (2019).
1423:Barel, Michel (2021).
1385:Notter, Ewald (2011).
1043:
1018:
1012:
1006:
992:
979:
966:
953:
888:
871:
861:
851:
732:in Wallisellen (today
444:is a typical example.
382:presence of non-ideal
286:François-Louis Cailler
281:
270:
259:
256:François-Louis Cailler
233:Privilegium Exclusivum
199:. Two were founded in
167:
121:François-Louis Cailler
55:
47:
39:
28:
3398:Vacherin Fribourgeois
3103:Production in Nigeria
3061:Harkin–Engel Protocol
2850:Chocolate chip cookie
2365:Pen and Sword History
2321:John Wiley & Sons
1931:Duke University Press
1699:"The Lindt Invention"
1393:John Wiley & Sons
1037:
987:
974:
961:
948:
886:
869:
859:
850:Truffles and pralines
849:
617:, Canton of Neuchâtel
426:20th and 21st century
384:cocoa butter crystals
317:Charles-Amédée Kohler
276:
265:
254:
161:
129:Charles-Amédée Kohler
22:
3388:St. Galler Bratwurst
3335:AOP and IGP products
3051:Environmental impact
2910:Cioccolato di Modica
1958:Dand, Robin (2010).
1933:. pp. 189–191.
1727:Talbot, Geoff (ed),
910:, 11% to France and
589:Lindt & Sprüngli
164:Jean-Étienne Liotard
100:) and dried fruits (
40:Schweizer Schokolade
3577:Swiss confectionery
3168:Military chocolate
3129:Chocolate addiction
3086:Production in Ghana
2875:Chocolate ice cream
2692:Tetramethylpyrazine
2470:Meo, Carlo (2012).
1703:chocolate.lindt.com
1635:Meo, Carlo (2012).
1609:Pen and Sword Books
895:and throughout the
585:Confiserie Sprüngli
302:a chocolate factory
56:Cioccolato Svizzero
3403:Vacherin Mont d'Or
3378:Raclette du Valais
3139:Chocolate fountain
2865:Chocolate crackles
1911:twentieth century.
1763:Food & History
1709:on 17 October 2020
1272:. pp. 39–52).
1177:The New York Times
1088:Switzerland portal
1044:
1000:Industry structure
993:
980:
967:
954:
889:
872:
862:
852:
768:Chocolate products
550:, Canton of Geneva
282:
271:
260:
217:Cima Norma Factory
168:
29:
3510:
3509:
3413:Zuger Kirschtorte
3225:
3224:
3149:Chocolate museums
3144:Legal definitions
3091:Ghana Cocoa Board
3007:Organic chocolate
2961:Aerated chocolate
2905:Chocolate truffle
2890:Chocolate pudding
2880:Chocolate liqueur
2840:Chocolate brownie
2835:Chocolate biscuit
2523:978-1-84973-411-0
2426:. Campus Verlag.
2412:978-0-19931-339-6
2393:978-0-19883-340-6
2349:978-0-85404-970-7
2300:CH comme Chocolat
1848:"Chocolat suisse"
1737:978-1-84569-390-9
1553:Editions Larousse
1296:(Caffarel house).
1247:978-0-19-104072-6
1157:978-0-19-931339-6
1120:Belgian chocolate
997:
996:
951:Peter's Chocolate
876:
875:
666:Villars sur Glâne
3589:
3539:
3538:
3537:
3527:
3526:
3518:
3500:
3499:
3488:
3487:
3486:
3252:
3245:
3238:
3229:
3228:
3215:
3210:
3209:
3201:
3196:
3195:
3012:Fair trade cocoa
2895:Chocolate spread
2739:
2614:Chocolate liquor
2606:
2596:
2587:
2580:
2573:
2564:
2563:
2527:
2508:
2487:
2466:
2437:
2416:
2397:
2378:
2353:
2334:
2281:
2280:
2273:
2271:
2257:
2251:
2250:
2248:
2246:
2232:
2226:
2225:
2223:
2221:
2215:
2207:
2201:
2195:
2189:
2183:
2177:
2176:
2162:
2156:
2155:
2153:
2151:
2140:
2134:
2128:
2122:
2121:
2114:
2112:
2107:. 6 January 2011
2099:"François Stahl"
2095:
2089:
2088:
2081:
2079:
2061:
2055:
2054:
2042:
2036:
2035:
2023:
2017:
2016:
1989:
1983:
1982:
1955:
1949:
1948:
1920:
1914:
1913:
1885:
1879:
1873:
1867:
1866:
1860:
1858:
1844:
1835:
1829:
1823:
1822:
1815:
1813:
1794:
1785:
1784:
1753:
1744:
1725:
1719:
1718:
1716:
1714:
1695:
1689:
1683:
1677:
1671:
1665:
1664:, p. 97–98.
1659:
1653:
1652:
1632:
1626:
1625:
1598:
1592:
1591:
1577:
1571:
1570:
1542:
1536:
1535:
1502:
1496:
1495:
1476:
1470:
1469:
1451:
1445:
1444:
1420:
1411:
1410:
1382:
1376:
1375:
1357:
1351:
1350:
1339:
1330:
1321:
1320:
1305:
1299:
1298:
1280:
1274:
1273:
1261:
1255:
1254:
1231:
1225:
1224:
1218:
1216:
1202:
1193:
1192:
1190:
1188:
1168:
1162:
1161:
1141:
1104:
1099:
1098:
1090:
1085:
1084:
1083:
1021:
1015:
1009:
941:
940:
934:(often with the
932:Alpine sceneries
897:Second World War
842:
841:
678:(closed in 1968)
498:
489:
298:Philippe Suchard
269:: milk chocolate
125:Philippe Suchard
3597:
3596:
3592:
3591:
3590:
3588:
3587:
3586:
3557:Swiss chocolate
3547:
3546:
3545:
3535:
3533:
3521:
3513:
3511:
3506:
3502:Food portal
3494:
3484:
3482:
3474:
3448:
3422:National dishes
3417:
3329:
3293:list of cheeses
3261:
3256:
3226:
3221:
3220:
3213:
3199:
3183:
3159:Cocoa smuggling
3134:Chocolate bloom
3117:
2995:
2949:
2900:Chocolate syrup
2870:Chocolate gravy
2860:Chocolate coins
2806:
2737:
2731:
2635:
2630:Theobroma cacao
2604:
2598:
2594:
2591:
2539:Swiss chocolate
2535:
2530:
2524:
2505:
2484:
2463:
2434:
2413:
2394:
2375:
2350:
2331:
2290:
2285:
2284:
2269:
2267:
2259:
2258:
2254:
2244:
2242:
2234:
2233:
2229:
2219:
2217:
2213:
2209:
2208:
2204:
2196:
2192:
2186:Hackenesch 2017
2184:
2180:
2163:
2159:
2149:
2147:
2142:
2141:
2137:
2129:
2125:
2110:
2108:
2097:
2096:
2092:
2077:
2075:
2063:
2062:
2058:
2044:
2043:
2039:
2025:
2024:
2020:
2010:
1990:
1986:
1976:
1968:. p. 261.
1956:
1952:
1941:
1921:
1917:
1906:
1886:
1882:
1874:
1870:
1856:
1854:
1846:
1845:
1838:
1830:
1826:
1811:
1809:
1808:. 26 March 2021
1796:
1795:
1788:
1754:
1747:
1726:
1722:
1712:
1710:
1697:
1696:
1692:
1684:
1680:
1672:
1668:
1660:
1656:
1649:
1633:
1629:
1619:
1599:
1595:
1578:
1574:
1563:
1543:
1539:
1503:
1499:
1477:
1473:
1464:. p. 107.
1452:
1448:
1437:
1421:
1414:
1403:
1383:
1379:
1358:
1354:
1337:
1331:
1324:
1306:
1302:
1293:. p. 124.
1281:
1277:
1262:
1258:
1248:
1232:
1228:
1214:
1212:
1204:
1203:
1196:
1186:
1184:
1169:
1165:
1158:
1142:
1138:
1133:
1128:
1100:
1093:
1086:
1081:
1079:
1076:
1032:
1002:
928:
893:First World War
881:
794:white chocolate
770:
524:
523:
522:
521:
501:
500:
499:
491:
490:
479:
471:Barry Callebaut
428:
321:Chocolat Kohler
249:
156:
110:
48:Chocolat Suisse
32:Swiss chocolate
17:
12:
11:
5:
3595:
3585:
3584:
3579:
3574:
3569:
3564:
3559:
3544:
3543:
3531:
3508:
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3479:
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3454:
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3431:
3425:
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3419:
3418:
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3405:
3400:
3395:
3390:
3385:
3380:
3375:
3370:
3365:
3360:
3355:
3350:
3348:Bündnerfleisch
3345:
3343:Berner Alpkäse
3339:
3337:
3331:
3330:
3328:
3327:
3322:
3317:
3312:
3307:
3302:
3297:
3296:
3295:
3285:
3284:
3283:
3281:list of breads
3275:
3269:
3267:
3263:
3262:
3255:
3254:
3247:
3240:
3232:
3223:
3222:
3219:
3218:
3204:
3189:
3188:
3185:
3184:
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3179:
3174:
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3141:
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3119:
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3110:
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3093:
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3048:
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3036:
3031:
3026:
3021:
3020:
3019:
3009:
3003:
3001:
2997:
2996:
2994:
2993:
2988:
2983:
2978:
2973:
2968:
2963:
2957:
2955:
2951:
2950:
2948:
2947:
2942:
2940:Mint chocolate
2937:
2932:
2927:
2922:
2917:
2912:
2907:
2902:
2897:
2892:
2887:
2885:Chocolate milk
2882:
2877:
2872:
2867:
2862:
2857:
2855:Chocolate chip
2852:
2847:
2845:Chocolate cake
2842:
2837:
2832:
2831:
2830:
2820:
2814:
2812:
2808:
2807:
2805:
2804:
2799:
2794:
2789:
2784:
2779:
2774:
2769:
2764:
2759:
2754:
2749:
2743:
2741:
2733:
2732:
2730:
2729:
2724:
2719:
2714:
2709:
2704:
2699:
2694:
2689:
2684:
2679:
2677:Phenethylamine
2674:
2669:
2664:
2659:
2654:
2649:
2643:
2641:
2637:
2636:
2634:
2633:
2626:
2621:
2616:
2610:
2608:
2600:
2599:
2590:
2589:
2582:
2575:
2567:
2561:
2560:
2555:
2550:
2545:
2534:
2533:External links
2531:
2529:
2528:
2522:
2509:
2503:
2488:
2482:
2467:
2461:
2438:
2432:
2417:
2411:
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2190:
2178:
2157:
2135:
2123:
2090:
2056:
2037:
2018:
2008:
2002:. p. 98.
1984:
1974:
1950:
1939:
1915:
1904:
1898:. p. 62.
1880:
1868:
1836:
1824:
1806:Canton of Vaud
1786:
1745:
1739:, chapter 2.5
1720:
1690:
1678:
1666:
1654:
1647:
1627:
1617:
1593:
1572:
1561:
1555:. p. 44.
1537:
1497:
1471:
1446:
1435:
1412:
1401:
1377:
1352:
1322:
1300:
1275:
1256:
1246:
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1135:
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1129:
1127:
1124:
1123:
1122:
1117:
1112:
1106:
1105:
1091:
1075:
1072:
1056:Maison Cailler
1031:
1028:
1001:
998:
995:
994:
981:
968:
955:
927:
924:
880:
877:
874:
873:
863:
860:Easter bunnies
853:
788:, followed by
786:milk chocolate
769:
766:
765:
764:
754:
744:
737:
726:
716:
706:
696:
689:
679:
668:
658:
651:
636:
625:
618:
607:
592:
577:
576:(today Nestlé)
566:
551:
540:
503:
502:
493:
492:
484:
483:
482:
481:
480:
478:
475:
463:ruby chocolate
427:
424:
388:chocolate bars
363:Rodolphe Lindt
348:condensed milk
278:Rodolphe Lindt
248:
245:
241:(old) quintals
155:
152:
148:Rodolphe Lindt
136:milk chocolate
109:
106:
71:milk chocolate
15:
9:
6:
4:
3:
2:
3594:
3583:
3580:
3578:
3575:
3573:
3570:
3568:
3565:
3563:
3562:Swiss cuisine
3560:
3558:
3555:
3554:
3552:
3542:
3532:
3530:
3525:
3520:
3519:
3516:
3503:
3498:
3493:
3491:
3481:
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3477:
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3427:
3426:
3424:
3420:
3414:
3411:
3409:
3406:
3404:
3401:
3399:
3396:
3394:
3393:Tête de Moine
3391:
3389:
3386:
3384:
3381:
3379:
3376:
3374:
3371:
3369:
3366:
3364:
3361:
3359:
3356:
3354:
3351:
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3326:
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3321:
3318:
3316:
3313:
3311:
3308:
3306:
3303:
3301:
3298:
3294:
3291:
3290:
3289:
3286:
3282:
3279:
3278:
3276:
3274:
3271:
3270:
3268:
3266:Foods by type
3264:
3260:
3253:
3248:
3246:
3241:
3239:
3234:
3233:
3230:
3217:
3216:
3205:
3203:
3202:
3191:
3190:
3186:
3178:
3177:United States
3175:
3173:
3170:
3169:
3167:
3165:
3162:
3160:
3157:
3155:
3152:
3150:
3147:
3145:
3142:
3140:
3137:
3135:
3132:
3130:
3127:
3126:
3124:
3120:
3114:
3111:
3109:
3106:
3104:
3101:
3099:
3096:
3092:
3089:
3088:
3087:
3084:
3082:
3079:
3077:
3074:
3072:
3069:
3067:
3064:
3062:
3059:
3057:
3054:
3052:
3049:
3047:
3046:
3042:
3040:
3037:
3035:
3032:
3030:
3027:
3025:
3024:Big Chocolate
3022:
3018:
3015:
3014:
3013:
3010:
3008:
3005:
3004:
3002:
2998:
2992:
2989:
2987:
2984:
2982:
2979:
2977:
2976:Dutch process
2974:
2972:
2969:
2967:
2966:Broma process
2964:
2962:
2959:
2958:
2956:
2952:
2946:
2943:
2941:
2938:
2936:
2933:
2931:
2928:
2926:
2925:Hot chocolate
2923:
2921:
2918:
2916:
2913:
2911:
2908:
2906:
2903:
2901:
2898:
2896:
2893:
2891:
2888:
2886:
2883:
2881:
2878:
2876:
2873:
2871:
2868:
2866:
2863:
2861:
2858:
2856:
2853:
2851:
2848:
2846:
2843:
2841:
2838:
2836:
2833:
2829:
2826:
2825:
2824:
2823:Chocolate bar
2821:
2819:
2816:
2815:
2813:
2809:
2803:
2800:
2798:
2795:
2793:
2790:
2788:
2787:Raw chocolate
2785:
2783:
2780:
2778:
2775:
2773:
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2745:
2744:
2742:
2740:
2734:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2708:
2705:
2703:
2700:
2698:
2695:
2693:
2690:
2688:
2685:
2683:
2682:Phenylalanine
2680:
2678:
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2644:
2642:
2638:
2632:
2631:
2627:
2625:
2622:
2620:
2617:
2615:
2612:
2611:
2609:
2607:
2601:
2597:
2588:
2583:
2581:
2576:
2574:
2569:
2568:
2565:
2559:
2556:
2554:
2551:
2549:
2546:
2544:
2540:
2537:
2536:
2525:
2519:
2515:
2510:
2506:
2504:9781292142234
2500:
2496:
2495:
2489:
2485:
2483:9788863454413
2479:
2475:
2474:
2468:
2464:
2462:9783905252644
2458:
2454:
2450:
2446:
2445:
2439:
2435:
2433:9783593507767
2429:
2425:
2424:
2418:
2414:
2408:
2404:
2399:
2395:
2389:
2385:
2380:
2376:
2374:9781526778925
2370:
2366:
2362:
2361:
2355:
2351:
2345:
2341:
2336:
2332:
2330:9781444357554
2326:
2322:
2318:
2317:
2311:
2309:
2308:2-8321-0036-8
2305:
2301:
2297:
2293:
2292:
2278:
2266:
2262:
2256:
2241:
2237:
2231:
2216:. Chocosuisse
2212:
2206:
2199:
2194:
2187:
2182:
2174:
2170:
2169:
2161:
2145:
2139:
2132:
2127:
2119:
2106:
2105:
2100:
2094:
2086:
2074:
2071:(in French).
2070:
2066:
2060:
2053:
2049:
2048:
2041:
2034:
2030:
2029:
2022:
2015:
2011:
2009:9781101635179
2005:
2001:
2000:Penguin Books
1997:
1996:
1988:
1981:
1977:
1975:9780857091260
1971:
1967:
1963:
1962:
1954:
1947:
1942:
1936:
1932:
1928:
1927:
1919:
1912:
1907:
1905:9781933782546
1901:
1897:
1893:
1892:
1884:
1878:, p. 75.
1877:
1872:
1864:
1853:
1849:
1843:
1841:
1833:
1832:Chrystal 2021
1828:
1820:
1807:
1804:(in French).
1803:
1799:
1793:
1791:
1782:
1777:
1773:
1769:
1766:(in French).
1765:
1764:
1759:
1752:
1750:
1742:
1738:
1734:
1730:
1724:
1708:
1704:
1700:
1694:
1687:
1682:
1675:
1670:
1663:
1658:
1650:
1648:9788863454413
1644:
1640:
1639:
1631:
1624:
1620:
1618:9781526778901
1614:
1610:
1606:
1605:
1597:
1589:
1585:
1584:
1576:
1568:
1564:
1562:9782035981820
1558:
1554:
1550:
1549:
1541:
1533:
1528:
1524:
1520:
1516:
1513:(2): 87–100.
1512:
1508:
1501:
1493:
1488:
1484:
1483:
1475:
1468:
1463:
1459:
1458:
1450:
1442:
1438:
1436:9782759233793
1432:
1428:
1427:
1419:
1417:
1409:
1404:
1402:9780470398845
1398:
1395:. p. 7.
1394:
1390:
1389:
1381:
1373:
1369:
1365:
1364:
1356:
1348:
1344:(11): 24–35.
1343:
1336:
1329:
1327:
1318:
1313:
1312:
1304:
1297:
1292:
1288:
1287:
1279:
1271:
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1260:
1253:
1249:
1243:
1239:
1238:
1230:
1223:
1211:
1207:
1201:
1199:
1182:
1178:
1174:
1167:
1159:
1153:
1149:
1148:
1140:
1136:
1121:
1118:
1116:
1113:
1111:
1108:
1107:
1103:
1097:
1092:
1089:
1078:
1071:
1069:
1065:
1061:
1057:
1053:
1049:
1041:
1036:
1027:
1025:
1020:
1014:
1008:
991:
986:
982:
978:
973:
969:
965:
960:
956:
952:
947:
943:
942:
939:
937:
933:
923:
921:
917:
916:North America
913:
912:Great Britain
909:
904:
900:
898:
894:
885:
868:
864:
858:
854:
848:
844:
843:
840:
838:
834:
830:
826:
821:
819:
815:
811:
807:
803:
799:
795:
791:
787:
782:
780:
776:
763:
759:
755:
753:
749:
745:
743:in Toggenburg
742:
738:
735:
731:
727:
725:
721:
717:
715:
711:
707:
705:
701:
700:Camille Bloch
697:
694:
690:
688:
684:
680:
677:
673:
669:
667:
663:
659:
656:
652:
649:
645:
641:
637:
634:
630:
626:
623:
619:
616:
612:
608:
605:
601:
597:
593:
590:
586:
582:
578:
575:
571:
567:
564:
560:
556:
552:
549:
545:
541:
538:
534:
530:
526:
525:
519:
515:
511:
507:
497:
488:
474:
472:
468:
464:
460:
455:
452:
450:
445:
443:
438:
434:
423:
421:
417:
413:
409:
405:
401:
396:
391:
389:
385:
380:
376:
372:
368:
364:
359:
357:
353:
349:
345:
341:
337:
333:
328:
326:
322:
319:in Lausanne:
318:
313:
311:
307:
303:
299:
295:
291:
287:
279:
275:
268:
264:
257:
253:
244:
242:
238:
234:
228:
226:
222:
218:
214:
210:
209:cioccolatieri
205:
202:
198:
194:
190:
186:
182:
178:
173:
172:Hernán Cortés
165:
160:
154:Early history
151:
149:
145:
141:
137:
132:
130:
126:
122:
117:
115:
105:
103:
99:
95:
90:
88:
84:
80:
76:
72:
67:
65:
61:
57:
53:
49:
45:
41:
37:
33:
26:
21:
3304:
3211:
3197:
3154:Chocolatiers
3122:Other topics
3043:
3029:Chocolaterie
2796:
2727:Valeric acid
2702:Theophylline
2628:
2624:Cocoa solids
2619:Cocoa butter
2513:
2493:
2472:
2443:
2422:
2402:
2383:
2359:
2339:
2315:
2299:
2288:Bibliography
2275:
2268:. Retrieved
2255:
2243:. Retrieved
2239:
2230:
2218:. Retrieved
2205:
2193:
2181:
2172:
2167:
2160:
2148:. Retrieved
2138:
2131:Beckett 2011
2126:
2116:
2109:. Retrieved
2102:
2093:
2083:
2076:. Retrieved
2068:
2059:
2051:
2046:
2040:
2032:
2027:
2021:
2013:
1994:
1987:
1979:
1960:
1953:
1944:
1925:
1918:
1909:
1890:
1883:
1871:
1862:
1855:. Retrieved
1827:
1817:
1810:. Retrieved
1801:
1779:
1770:(2): 96–97.
1767:
1761:
1740:
1728:
1723:
1711:. Retrieved
1707:the original
1702:
1693:
1688:, p. 4.
1686:Beckett 2015
1681:
1669:
1657:
1637:
1630:
1622:
1603:
1596:
1587:
1582:
1575:
1566:
1547:
1540:
1530:
1510:
1500:
1490:
1481:
1474:
1465:
1456:
1449:
1440:
1425:
1406:
1387:
1380:
1371:
1362:
1355:
1345:
1341:
1315:
1310:
1303:
1294:
1285:
1278:
1270:FrancoAngeli
1265:
1259:
1251:
1236:
1229:
1220:
1213:. Retrieved
1185:. Retrieved
1176:
1166:
1146:
1139:
1063:
1055:
1047:
1045:
1003:
929:
905:
901:
890:
879:Sales market
822:
783:
771:
456:
453:
448:
446:
435:, where the
429:
392:
360:
352:Henri Nestlé
340:cocoa butter
332:Daniel Peter
329:
314:
294:into tablets
283:
267:Daniel Peter
247:19th century
232:
229:
208:
206:
169:
140:Daniel Peter
133:
118:
111:
91:
83:Henri Nestlé
79:Daniel Peter
75:confectioner
68:
62:produced in
31:
30:
3541:Switzerland
3460:Agriculture
3172:Switzerland
3034:Chocolatier
2986:Sugar crust
2818:Caffè mocha
2697:Theobromine
2667:Flavan-3-ol
2240:timeout.com
2211:"Chocology"
1674:Sloane 2016
1102:Food portal
1024:Chocosuisse
926:Advertising
914:and 13% to
724:Kreuzlingen
563:Kraft Foods
433:West Africa
64:Switzerland
3551:Categories
3408:Williamine
3358:Emmentaler
2762:Couverture
2712:Tryptophan
2707:Tryptamine
2687:Salsolinol
2662:Enkephalin
2657:Endorphins
2647:Anandamide
2640:Components
2605:Cocoa bean
2111:24 January
1940:0822388022
1876:Fromm 2019
1857:5 November
1363:Rive-Reine
1215:22 January
1206:"Chocolat"
1126:References
936:Matterhorn
741:Kägi Söhne
704:Courtelary
672:Cima-Norma
602:(today in
395:bitterness
379:apocryphal
356:Gala Peter
336:cocoa mass
280:: conching
213:Val Blenio
185:Val Blenio
3353:Damassine
3305:Chocolate
2991:Tempering
2954:Processes
2930:beverages
2595:Chocolate
1527:214556578
1317:Bianchini
1291:Routledge
1187:1 January
1131:Citations
1052:Kilchberg
779:Christmas
693:Stella SA
596:Maestrani
559:Serrières
510:Neuchâtel
437:Forastero
306:Neuchâtel
300:, opened
258:: tablets
211:) of the
94:hazelnuts
60:chocolate
3439:Raclette
3363:L'Etivaz
3300:Chestnut
3200:Category
3000:Industry
2971:Conching
2811:Products
2782:Modeling
2772:Gianduja
2757:Compound
2722:Tyrosine
2717:Tyramine
2672:Lecithin
2652:Caffeine
2302:, 2003,
2270:27 March
2265:Le Matin
1966:Elsevier
1741:Conching
1487:Lausanne
1408:Cailler.
1347:Vevey...
1181:Archived
1074:See also
1062:and the
1016:and the
814:pralines
810:truffles
806:gianduja
758:Läderach
720:Bernrain
710:Teuscher
683:Felchlin
615:Le Locle
581:Sprüngli
574:Lausanne
544:Favarger
367:conching
310:melanger
237:molasses
225:Caffarel
201:Lausanne
144:conching
3515:Portals
3453:Related
3368:Gruyère
3214:Outline
3164:History
2981:Enrober
2920:Ganache
2752:Belgian
2541:in the
2453:Schwabe
2245:7 April
2220:13 June
2150:13 June
1713:25 June
1030:Tourism
990:Cailler
988:Ad for
975:Ad for
964:Suchard
962:Ad for
949:Ad for
908:Germany
837:terroir
818:Branche
802:praline
798:ganache
762:Ennenda
756:1962 –
752:Caslano
748:Alprose
746:1957 –
739:1934 –
728:1933 –
718:1932 –
708:1932 –
698:1929 –
691:1928 –
681:1908 –
670:1903 –
662:Villars
660:1901 –
653:1899 –
646:(today
638:1887 –
627:1879 –
620:1867 –
609:1856 –
594:1852 –
591:in 1892
579:1836 –
568:1830 –
561:(today
555:Suchard
553:1826 –
548:Versoix
542:1826 –
535:(today
529:Cailler
527:1819 –
514:Cailler
506:Suchard
325:Branche
290:Cailler
108:History
102:raisins
98:almonds
52:Italian
3434:Muesli
3429:Fondue
3383:Sbrinz
3277:Bread
2828:brands
2747:Baking
2520:
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2480:
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2327:
2306:
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1972:
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1433:
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1244:
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1068:Flawil
1054:, the
775:Easter
714:Zurich
687:Schwyz
655:Tobler
648:Migros
604:Flawil
600:Luzern
570:Kohler
537:Nestlé
467:Nestlé
420:Tobler
400:Kohler
342:, and
197:Morges
187:) and
181:Ticino
114:Ticino
44:French
36:German
25:Zurich
3444:Rösti
3310:Olive
2915:Fudge
2802:White
2797:Swiss
2738:Types
2449:Basel
2214:(PDF)
2078:5 May
1781:1901.
1523:S2CID
1338:(PDF)
977:Milka
825:cocoa
730:Halba
676:Torre
644:Aarau
629:Lindt
622:Peter
611:Klaus
533:Vevey
459:white
412:Milka
375:mixer
371:aroma
346:with
344:sugar
221:Turin
193:Vevey
87:Vevey
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27:store
3529:Food
3325:Wine
3315:Fish
3273:Beer
2945:Mole
2792:Ruby
2777:Milk
2767:Dark
2518:ISBN
2499:ISBN
2478:ISBN
2457:ISBN
2428:ISBN
2407:ISBN
2388:ISBN
2369:ISBN
2344:ISBN
2325:ISBN
2304:ISBN
2272:2022
2247:2021
2222:2021
2152:2021
2113:2023
2080:2022
2004:ISBN
1970:ISBN
1935:ISBN
1900:ISBN
1859:2022
1814:2022
1733:ISBN
1715:2020
1643:ISBN
1613:ISBN
1557:ISBN
1431:ISBN
1397:ISBN
1242:ISBN
1217:2023
1189:2016
1152:ISBN
1060:Broc
1038:The
829:milk
812:and
800:and
792:and
790:dark
777:and
734:Coop
640:Frey
633:Bern
587:and
518:Broc
469:and
461:and
447:The
442:Broc
418:and
416:Frey
408:Orbe
404:Broc
189:Vaud
177:Bern
127:and
96:and
1772:doi
1515:doi
1066:in
1058:in
1050:in
920:CHF
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