Swiss chocolate is one of the more famous brands of chocolate across the world. As evidence, take a look at Toblerone. Most would say that without the Swiss, the chocolate industry would have been for naught. That is why the chocolate industry has the Swiss to thank for its fame. However, in spite of their popularity, they were only influenced by the Belgian’s passion for chocolate.

 

The Negative Image of Chocolate in its Current Capital

Switzerland is known as the chocolate capital of the world. However, chocolate started differently in the nation. The Swiss’ love for chocolate began when the mayor of Zunich, Heinrich Escher, brought back a drink that he was able to taste in Brussels. Royalties drank it during big celebrations. However, its fame did not last long. In 1722, the Zurich Council banned its use because its people’s desire for sex.

 

The People who Revolutionized the Chocolate Industry

Though there were people before him, the success of the chocolate industry in the industrial market has been attributed to Charles Amedee Kohler. He was the first person to create the hazelnut chocolate. It is a popular kind of chocolate until today. In addition, this is the main cause for the popularity of the industry across the globe.

 

Daniel Peter is the person responsible for the development of milk chocolate; a kind of chocolate which may have contributed to the sweet tasting snacks that the world has been consuming. However, this would have not been possible if Peter did not catch the eye of a young lady named Fanny Cailler, the daughter of the famous chocolate manufacturer Francois-Louis Cailler. Wanting to impress the young lady, he strived in perfecting the craft of chocolate making. He added almost any ingredient to chocolate, until he stumbled upon milk, and the rest was history.

 

Amongst the contributors in the chocolate making industry, the Swiss and the entire world should be grateful for Peter. Most of the chocolate (80 percent) that is being consumed and sold to this day is milk chocolate.

Rudolph Lindt is the one responsible for the creating the process known as conching. This process is used to remove the unappealing flavors in chocolate and created the texture of chocolate that everyone knows of today.

 

He was also the one who incorporated cocoa butter into the chocolate. As a result, the chocolate can melt in ones mouth once eaten.

Though there are other individuals who contributed to the Swiss’ rise in fame in the chocolate industry, these three were the ones who made the most important contributions not only to the Swiss chocolate industry, but to the entire business of related to chocolate.

 

The Way of Life

Chocolate to the Swiss is not just an industry; it has become a way of life. According to statistics, they are the population which consumes the most chocolates across the world. In fact, they consume 11.6 kilograms of chocolate per year.

 

In addition, chocolate for the Swiss is not just for production and selling, they also incorporate these into their festivals. For example, their Easter celebration is not limited to chocolate Easter bunnies. They also create different shapes such as flowers, chestnuts, and mushrooms.

In Zurich, they fill gunpowder with chocolate and it is allowed to explode. This is their signal that spring has started.

 

The chocolate manufacturers in Jura use chocolate to create watches. Bern on the other hand produces chocolate bears. The chocolate has grown with Switzerland - from the time when it first came and banned from any kind f use to becoming one of the world’s superpowers in the chocolate industry. The Swiss continuously takes pride in what they do, though their pride is logical. They are the ones who made chocolate famous after all.