1946_B-Version_englisch_1946_B-Version_englisch 06.06.13 09:16 Seite 1 From cocoa to chocolate Chocolate arrives in Swiss chocolate flourishes Through crises to a new Switzerland … golden age The great botanist Carl von Linné The years between 1890 and 1920 saw a (Linnaeus) was by no means the first to In 1819, François-Louis Cailler opened real blossoming of the Swiss chocolate The late 1920s saw the beginning of hard recognise the unique merits of the plant one of the first mechanised chocolate pro- industry, coinciding with the golden age times for the Swiss chocolate industry. to which he gave the botanical name duction facilities in Corsier near Vevey, of Swiss tourism. Members of the top ech- Increased protectionism, and the econom- of “Theobroma Cacao L.”. “Theobroma” establishing the oldest brand of Swiss François-Louis Cailler elons of society throughout the world ic crises of the 20s and 30s, led to the loss means “food of the gods”. Cocoa was chocolate still in existence today. Thus (1796–1852) who spent their holidays in Switzerland of export markets. The Second World already recognised as such by the Toltecs, chocolate had finally arrived in the coun- came to know and appreciate Swiss War brought strict import restrictions on Mayas and Aztecs, from whom we got the try where it was soon to find its greatest chocolate, and took its reputation home sugar and cocoa, with rationing being name “cacauatl”. Around 600 AD the patrons and pioneers. Philippe Suchard with them. The initiative of Swiss choco- introduced in 1943. Mayas were already cultivating cocoa in set up a chocolate factory in Serrières in late producers conquered the world Central America. They used the cocoa 1826. He was followed by Jacques chocolate market between 1900 and Since 1950, the Swiss chocolate industry beans to prepare a very nourishing drink, Foulquier (predecessor of Jean-Samuel 1918. Up to three quarters of Swiss has enjoyed constant growth. Automa- which they called “Xocolatl”, from Favarger) 1826 in Geneva, Charles- chocolate was exported. Thus “little tion and new chocolate production tech- which we probably get the modern word Amédée Kohler 1830 in Lausanne, Switzerland” became a world power in nologies have made great strides forward. “chocolate”. Philippe Suchard chocolate. Of course, “Swiss chocolate” Rudolf Sprüngli 1845 in Zurich, Aquilino (1797–1884) Advances in economic integration, and Maestrani 1852 in Lucerne, later moving owed its global reputation not just to the the dismantling of customs controls The Spanish Conquistadors of the 16th to St. Gallen, Johann Georg Munz 1874 quantities exported, but above all to its throughout the world, have promoted the century were also interested in chocolate. in Flawil, and Jean Tobler 1899 in Berne. quality, which made it stand out above international exchange of goods. Manu- In 1528, Cortez took the first cocoa to the great amount of chocolate produced facturers recognised the signs of the times Spain, along with the equipment needed Daniel Peter founded a chocolate factory in other countries. and extended their market position in to prepare the exotic drink, and it soon in Vevey in 1867. After many attempts, many parts of the world. met with great approval in the Spanish he succeeded in combining chocolate court. In 1615, the infanta Anna of Aus- with milk, an obvious but difficult move, The development of new products and tria, who grew up in Madrid, introduced thus inventing milk chocolate in 1875. Daniel Peter product forms in keeping with modern (1836–1919) drinking chocolate to the French court Rodolphe Lindt opened a chocolate fac- consumer habits, the maintaining of qual- when she married King Louis XIII. In tory in Berne in 1879. He developed ity, the consistent pursuit of modernisa- Paris it became a badge of status and the “conching”, a process which created the tion in factories, and the promotion of fashionable drink of the aristocracy, and world’s first “melting chocolate”. professional training for employees, are from there it spread throughout the the methods being employed by the Swiss whole of Europe. Whereas in the 19th Many other Swiss entrepreneurs set up chocolate industry to assert its global century, the importance of drinking cho- companies over the next few years, their market position into the 21st century. colate declined, solid chocolate, which activities helping to shape the reputation had its origins in France in the years fol- of Swiss chocolate, which soon became Rodolphe Lindt lowing 1830, grew in importance. known throughout the world. (1855–1909) Aztecs preparing “Xoco- Where in the past women The largest Swiss choco- The oldest way of shap- latl”: cocoa beans were stood at long tables, late production plant ing chocolate : the roasted, ground, and and later conveyor belts, at the end of the 19th fragrant liquid chocolate mixed with water and carefully placing choco- century was that is measured out into spices to form a foamy lates in boxes, today of Philippe Suchard in flat moulds, the shape liquid. robots do the same job Serrières. of which represents in a fraction of the time. the finished product in Attentive staff check reverse. and correct the work of the robots. 1946_B-Version_englisch_1946_B-Version_englisch 06.06.13 09:17 Seite 7 Cocoa How chocolate is made Quality Shelf life Cocoa is a particularly fine product of the Chocolate production depends on the Connoisseurs recognise quality when they Depending on the recipe, chocolate will tropics. The cocoa tree grows in the trop- ancient craft of the confectioner and the break a piece from a bar of chocolate : remain at its best for up to 12 months, ical regions to the north and south of the chocolatier. Even today, industrial manu- the break is hard and crisp, the edges of and plain chocolate for as long as 15 equator. Its fruits, which grow right on the facturing still follows the basic stages of the break are clean, the surfaces do not months. Chocolate should be kept at a trunk, are harvested twice a year and con- the original craft, although highly sophis- crumble. The nose can also detect the temperature of between 10° and 18°C, tain 20 to 30 white cocoa beans each. The ticated technical apparatus has taken over quality : the smell of a fine chocolate is full protected from light and moisture. beans, after being removed from the skin, the work at every stage. As well as mak- and rounded, but never obtrusive. One are shaken into heaps, covered, and left ing it possible to rationalise production, then becomes very aware of true quality to ferment. This causes the beans to lose this also guarantees consistently high on the tongue : good chocolate melts like Chocolate is good for you CHOCOSUISSE, its members and the Swiss Cocoa their capacity to germinate, and at the quality. butter, does not stick to the roof of the and Chocolate Foundation hope that fine same time some of the chocolate aromas mouth or feel gritty, and leaves hardly any Seldom do we find concentrated in such a Swiss SWISS CHOCOLATE will give you great pleasure and enjoyment. begin to develop. Once they are dry, the Cocoa beans are the most important raw aftertaste. Its flavour is fine, delicate, small space in a single food such large cocoa beans are ready for shipping. They material for making chocolate. After complete—unique. quantities of valuable and energy-giving Chocolat Alprose SA are bought by processing companies at detailed quality control checks, the raw substances such as proteins, carbohy- Chocolate Barry Callebaut Schweiz AG the international cocoa exchanges in Lon- cocoa is cleaned thoroughly, crushed, drates, trace elements, vitamins and min- Chocolat Bernrain AG don and New York. roasted and ground, to produce cocoa erals, all of them completely natural. A Chocolats Camille Bloch SA paste. Mixing this paste with sugar and 100 g bar of milk chocolate provides CSCC Compagnie de Chocolats et Confiseries AG additional cocoa butter gives the basic around 2300 Kilojoules (KJ) or 550 Kilo- Chocolats et Cacaos Favarger SA mixture for traditional plain chocolate. If calories (kcal) of usable energy. Max Felchlin AG powdered or condensed milk is added, the Chocolat Frey AG result is the basic mixture for milk choco- Chocolate is good and healthy. It supports Gysi AG late. For white chocolate, on the other the balanced diet which should always be Chocolats Halba hand, the brown cocoa paste is omitted. our aim, but it does not replace it. Confiseur Läderach AG These three basic mixtures form the start- Chocoladefabriken Lindt & Sprüngli (Schweiz) AG The fermented and dried View of a chocolate bar cocoa beans as they ing point for all types of chocolate. plant. The moulds Maestrani Schweizer Schokoladen AG are supplied to factories. are filled and shaken to Mondelez Schweiz GmbH After mixing, the basic mixtures are remove trapped air Nestlé Suisse SA before they enter the ground very finely and refined by “conch- Confiserie Sprüngli AG cooling tunnel. ing”. This produces a chocolate mixture Chocolat Stella SA Villars Maître Chocolatier SA which is now ready to be made into solid bars, or bars filled with nuts, almonds, For more information, see the CHOCOLOGY fruit or liqueur, filled chocolates, and booklet, available from CHOCOSUISSE and many other specialities. Now the delicious from all Swiss chocolate manufacturers, or see chocolates of various sizes are packed into our homepage : www.chocosuisse.ch wrappers and boxes, before finally being packed into large shipping cartons to be sent to the dealers’ intermediary stores © CHOCOSUISSE 2013 and to be exported all over the world. This material may be reproduced provided the Harvest on a cocoa plan- Connoisseurs recognise Many confectioners still tation.