Swiss Chocolate

19949 Words80 Pages
Introduction There are some foods that no one can refuse even if it’s forbidden for them. Chocolate is that sort of tempting item that most of the people can often resist. Old or young, every individual from different ages can not resist its sublime temptation. So, most people cannot resist the temptation of eating chocolates. Let it be a festival or an ordinary snack, chocolate may be there as one of the delicious dishes. The wonder of its taste is so wonderful that it develops even chocoholics like alcoholics. There are some people who even eat a lot of chocolates to get over tough times. Of course this mouth watering wonder from heaven can also serve the purpose of gifts, especially on romantic occasions and so on. Thus, this…show more content…
The founder, Francois-Louis Cailler, had learned the secrets of the chocolate-making trade in Italy. After eight years of experiment, the Swiss Daniel Peter puts the first milk chocolate on the market in 1875 and Rodolphe Lindt of Berne produces chocolate which melts on the tongue for the first time in the year 1879. Some Famous Swiss Chocolate Makers The Swiss have a history of famous Swiss chocolate makers that made Swiss chocolates popular worldwide. The pioneers worked hard to establish the Swiss chocolate industry. The famous names are François-Louis Cailler, Philippe Suchard, Jacques Foulquier, Charles-Amédée Kohler, Aquilino Maestrani and Jacques Klaus. • Francois-Louis Cailler: (1796–1852). As a young boy he tasted chocolate for the first time at a fair. He went to Italy to work in a chocolate factory at Milan in the early stages of his life. He returned home as an expert in the art of chocolate making. In 1819 he established the first Swiss chocolate factory at Corsier. • Philippe Suchard: (1797-1884). In 1815 he started his career as an apprentice in a confectioner’s shop. In 1824 he left for the US. At the end of the year he returned home and started his own confectionary. He set up a Swiss chocolate factory which was powered by a water wheel. He was considered amongst the greats of Swiss chocolate makers as he was producing about 30 kgs of chocolate a day with the aid of only one
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