Swiss Chocolate refers to chocolate produced in Switzerland. While raw materials such as cacao beans and sugar are imported, the actual production process takes place in Switzerland. In the present scenario, Switzerland’s chocolates have earned an international reputation for high quality with many famous international brands. Today most Swiss chocolate is consumed by the Swiss themselves, and Switzerland has the highest per capita rate of chocolate consumption worldwide (11.6 kg (25.6 lbs.) per capita per annum). The Swiss produce about 150,000 tons of chocolate per year.
Prior to the First World War, the Swiss chocolate industry was very much export-oriented. Owing to commercial restrictions after the Second World War, the country started outsourcing production. Some of the renowned Swiss chocolate brands are Cailler, Suchard, Chocolat Villars, Favarger, Confiserie Sprungli, Lindt, Fray, Toblerone, Ragusa, Teuscher, Munz, Minor, Laderach, Camille Bloch, Maestrani, Alprose, Gottlieber, Biotta, Ovomaltine, Incarum, Rivella, Sugus, Ricola, Nescafe, Wernli, Sportmint, Caotina, Halter and Kambly.
For Swiss people, their favorite afternoon snack has always been bread and chocolate. During more than 400 years since Columbus became the first European to see cocoa beans, Switzerland has come to the forefront of chocolate manufacturing worldwide. Swiss chocolatiers have created such delights as truffles, pralines, cakes, and mousses. Swiss chocolate is great on its own, or with an espresso, a sweet wine, whisky or a Cognac, and on any conceivable occasion.
Cailler is the oldest chocolate manufacturer in Switzerland and is known as one of the world’s finest chocolates. Its brands comprise Frigor and Cailler, which are still made in the company’s factory. Cailler is not widely exported, so it lacks the name recognition of Lindt or Tobler. Toblerone was created by Theodor Tobler and Emil Baumann in Bern, Switzerland in 1908. They developed a unique milk chocolate including nougat, almonds and honey with a distinctive triangular shape.
Madagascar has long been known for producing fine cocoa beans. Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and above all delicious chocolates from naturally organic cacao grown in the northwest Ambanja region of the country. The beans from Madagascar are primarily of the Trinitario and Criollo varieties. The soil and climate produce beans that are particularly fruity and Madagascar chocolate bar is a excellent example of this. This chocolate is perhaps a bit untraditional with its strong fruity flavors that include hints of citrus and berry and shows the wide range of flavors possible in cocoa. It is absolutely delicious and one to be remembered for its incredible flavor likes that of raisin, light chocolate, citrus and raspberry. Madagascar chocolate bar is also used for baking purpose. It makes a fantastic flourless chocolate cake, and chocolate desserts that would pair well with berries or vanilla.
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