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SWISS CHOCOLATE - Just the best!
While the Swiss were not the first Europeans to manufacture chocolate, they were the people who mastered the art and transformed chocolate into the divine confection it is today. From the time that the first Swiss chocolate factory opened in 1819, the Swiss pursued absolute perfection in chocolate making. Their quest for innovation led to the marketing of the first milk chocolate in 1875 and the first "melt-on-the tongue" chocolate in 1879. Technological advancements, the finest ingredients, competition between brands, and a national passion for chocolate have ensured that Swiss chocolate remains the best in the world. So important a product is chocolate to Switzerland's economy that the government established an association of Swiss chocolate manufacturers, known as Chocosuisse, to promote the Swiss chocolate industry and maintain the high quality that has become synonymous with Swiss chocolate.

A HISTORY OF PERFECTION

At the outset, the Swiss chocolate pioneers had to struggle hard for their subsequent sweet success. When, in the second half of the 18th century, natives of Yal Blenio in the Tessin popularised chocolate in this country, too, nobody dreamt that, just a few decades later, a handful of Swiss would lay the foundations of the world-wide reputation of our chocolate industry. Neither our geographical position nor the customs and habits of our forefathers argured well for the success of such a venture. However disunited the efforts of the Swiss chcolate pioneers may have been, they were firmly united by a single purpose - to improve the quality of the chocolate. Only in this way could they keep abreast of the large foreign manufacturers who had already made a name for themselves throughout the world. The technical genius of these pioneers seems to have been almost inexhaustible; their inventive skill showed itself not only in the development of ever more efficient machinery, but also in their constantly more refined recipes for the manufacture of chocolate.