How did Switzerland end up being the land of chocolate?
27.11.2024
Translation: Julia Graham
It’s chocolate time. Actually, it’s always chocolate time in Switzerland. As well as the traditional Swiss festive gift of mandarins and peanuts, we have to hope Santa also has chocolate bars in his sack. Sounds like the perfect time to get some answers about one of Switzerland’s most popular exports.
It wasn’t until episode 41 of our Swiss-German podcast «Uftischt» (On the table) that we got to the big topic of chocolate. Which is far too late really, as Switzerland is known for its sweet bars of chocolately goodness. Judith and I both reeled off out four favourite types of chocolate and posed a few questions. You can listen (in Swiss German) here from 16:42.
You’ll find our show wherever you get your podcasts.
1. Why is Switzerland the land of chocolate?
The cocoa plant, where the raw ingredient that chocolate comes from, doesn’t grow in Switzerland. This is because it requires a constantly warm and humid environment between 25 and 30°C, which you’d mainly find around the equator. But there are a number of reasons why cold Switzerland is still famous for its chocolate. François-Louis Cailler opened one of the first mechanised chocolate factories in Corsier-sur-Vevey as early as 1819. Others then followed. In 1875, milk chocolate was invented by Swiss Daniel Peter. After all, there’s milk galore in Switzerland. Four years later, Rodolphe Lindt developed conching, a process still used to today. This gives the chocolate its fine melty texture. In the absence of a patent, the competition copied this process without fear of reprisals, turning Switzerland into the land of chocolate from that point on.
2. How did Toblerone get its name?
My conjecture in the podcast was that Mr Tobler invented his first chocolate and called it Tobler One, to signify Tobler’s chocolate number one.
But that’s not the case. The name is actually a neologism made up of Tobler, the surname of the inventor Theodor Tobler, and Torrone, the Italian name for honey-almond nougat. Toblerone hasn’t been very Swiss for over 30 years, as the brand was bought by the US company Mondelez. It’s (still) produced in Bern and, in 2023, manufacturing also started in Bratislava, Slovakia. Since then, the brand hasn’t been allowed to use the Matterhorn mountain on its packaging (article in German) . That’s why the scenery you now see is fictitious.
3. Is white chocolate really chocolate?
White chocolate doesn’t contain any cocoa, only cocoa butter. «That’s not chocolate,» I hear you fusspots and cocoa purists complain. But actually, according to the EU standard, it is. White chocolate can bear that title if it contains at least 20% cocoa butter and 14% dried milk.
That’s my favourite trashy chocolate safe then.
Incidentally, Switzerland also invented white chocolate. It was first produced by Nestlé around 1930. So you could say it’s almost the prototype of white chocolate – trash or not.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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