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S U B S C R I B E
WRS stories about chocolate
ABE: Best hot chocolate to-go
Thursday, 5 April, 2012
Hot chocolate is not only for the winter season. There are plenty of tasty, rich cups of gooey chocolate goodness to enjoy on the way to work or while you’re out and about. ABE, The Consumer Show tells you where to get the best takeaway hot chocolate:
Thursday, 5 April, 2012
Hot chocolate is not only for the winter season. There are plenty of tasty, rich cups of gooey chocolate goodness to enjoy on the way to work or while you’re out and about. ABE, The Consumer Show tells you where to get the best takeaway hot chocolate:
Food Scout: Salon du Chocolat comes to Zurich
Thursday, 29 March, 2012
At long last, Salon du Chocolat, the world’s largest event dedicated to chocolate, will arrive in Switzerland. It began in Paris 18 years ago and has been held in many cities throughout the world. Amy Eber talks about what to expect (in addition to loads of free samples) at the Salon du Chocolat beginning on Friday and running through Sunday in Zurich:
Thursday, 29 March, 2012
At long last, Salon du Chocolat, the world’s largest event dedicated to chocolate, will arrive in Switzerland. It began in Paris 18 years ago and has been held in many cities throughout the world. Amy Eber talks about what to expect (in addition to loads of free samples) at the Salon du Chocolat beginning on Friday and running through Sunday in Zurich:
ABE: Hottest of the hot chocolates
Thursday, 22 March, 2012
Who makes the best hot chocolate? ABE, the Consumer Show asked five chocolate experts to test 11 hot chocolates, from the industrial powdered drinks on supermarket shelves to artisanal chocolate shop versions made from real chocolate. But another important consumer panel—kids—had a very different take on what makes a delicious cup of hot cocoa:
Thursday, 22 March, 2012
Who makes the best hot chocolate? ABE, the Consumer Show asked five chocolate experts to test 11 hot chocolates, from the industrial powdered drinks on supermarket shelves to artisanal chocolate shop versions made from real chocolate. But another important consumer panel—kids—had a very different take on what makes a delicious cup of hot cocoa:
Food Scout: A history of Max Felchlin chocolate in Schwyz
Thursday, 8 March, 2012
Chances are, if you eat chocolate in Switzerland, you have had chocolate made by Max Felchlin AG in Schwyz. Though the name may not be familiar, they are one of the premier Swiss chocolate producers supplying premium chocolate to some of the great confectioners, bakers and chocolatiers around the country and the world. Food Scout Amy Eber explains the history of Max Felchlin:
Thursday, 8 March, 2012
Chances are, if you eat chocolate in Switzerland, you have had chocolate made by Max Felchlin AG in Schwyz. Though the name may not be familiar, they are one of the premier Swiss chocolate producers supplying premium chocolate to some of the great confectioners, bakers and chocolatiers around the country and the world. Food Scout Amy Eber explains the history of Max Felchlin:
Food Scout: From bean to bar, how fine chocolate is made
Thursday, 2 February, 2012
This is proving to be a good year for chocolate lovers as two popular chocolate shows, including the world’s largest event dedicated to this delight, the Paris-based Salon du Chocolat, will occur in Switzerland this year, and both are open to the public. To mark the occasion, food scout Amy Eber gives listeners an explanation of how fine chocolate is harvested and produced:
Thursday, 2 February, 2012
This is proving to be a good year for chocolate lovers as two popular chocolate shows, including the world’s largest event dedicated to this delight, the Paris-based Salon du Chocolat, will occur in Switzerland this year, and both are open to the public. To mark the occasion, food scout Amy Eber gives listeners an explanation of how fine chocolate is harvested and produced:
Food Scout: Marmite, the Swiss way (hint: It's chocolate)
Thursday, 8 December, 2011
Amy Eber explains why chocolate cauldrons filled with marzipan vegetables and fruit jelly candies have been showing up everywhere in Geneva during the build-up to the city’s Fête de l’Escalade:
Thursday, 8 December, 2011
Amy Eber explains why chocolate cauldrons filled with marzipan vegetables and fruit jelly candies have been showing up everywhere in Geneva during the build-up to the city’s Fête de l’Escalade:
Selling chocolate to (a reluctant) China
Monday, 3 October, 2011
It’s a country that has more than a million millionaires, and is now one of the biggest consumers of luxury goods worldwide—including Swiss chocolate. We are talking about China. And many Swiss chocolate makers see great potential in this future number one economy despite the fact that the Chinese eat very little of the stuff. WRS’s Lucia Walton reports on whether the label “Made in Switzerland” is enough to turn the Chinese into chocaholics:
Monday, 3 October, 2011
It’s a country that has more than a million millionaires, and is now one of the biggest consumers of luxury goods worldwide—including Swiss chocolate. We are talking about China. And many Swiss chocolate makers see great potential in this future number one economy despite the fact that the Chinese eat very little of the stuff. WRS’s Lucia Walton reports on whether the label “Made in Switzerland” is enough to turn the Chinese into chocaholics:
Food Scout: Opening a chocolate shop in Switzerland
Thursday, 22 September, 2011
Food scout Amy Eber discovers the newly opened chocolate shop Mon Chocolatier in the medieval town of Estavayer-le-Lac, which sits on the southeast bank of Lake Neuchâtel. Owner and chocolatier Claude Périsset left his hometown for many years to hone his craft before returning to fulfill his dream of opening a high-end chocolate shop:
Thursday, 22 September, 2011
Food scout Amy Eber discovers the newly opened chocolate shop Mon Chocolatier in the medieval town of Estavayer-le-Lac, which sits on the southeast bank of Lake Neuchâtel. Owner and chocolatier Claude Périsset left his hometown for many years to hone his craft before returning to fulfill his dream of opening a high-end chocolate shop:
Food Scout: Chocolate factory tour serves up sweet treat
Thursday, 10 February, 2011
Thursday, 10 February, 2011
Amy Eber visits the Läderach chocolate factory in Ennenda, canton Glarus, to check out the company’s deliciously up-close and personal tour, which is available to anyone. After suiting up, visitors go straight to the factory floor and proceed from room to room to witness every step of production — truly a chocoholic’s delight. Läderach chocolates are available throughout Switzerland.
Chocolate makers nervous as cocoa prices spike
Tuesday, 25 January, 2011
Tuesday, 25 January, 2011
A ban on cocoa exports from Ivory Coast has sent prices surging—and a shiver down the spine of Swiss chocolate manufacturers. The internationally recognised president of Ivory Coast, Alassane Ouattara, has called for a month-long ban on cocoa exports in an effort to put a financial stranglehold on his rival Laurent Gbagbo. The commodity has been a key source of revenue for Gbagbo, who controls the supply routes to ports.
WRS’s Adam Beaumont spoke to Franz Schmid, director of the Association of Swiss Chocolate Manufacturers, who says it shouldn’t be a huge problem for producers here as long as the ban ends after the month is up:
Building better bonds with Ivory Coast's cocoa farmers
Wednesday, 22 December, 2010
What impact will the political crisis in Ivory Coast have on trade with Switzerland? The country is one of the world’s largest exporters of cocoa, the key ingredient in chocolate, and Switzerland is one of the major importers.To assess the impact of the unrest on Swiss chocolate manufacturing, WRS’s Catherine Allen spoke to Franz Schmid, the director of CHOCOSUISSE, Swiss chocolate’s umbrella organization. He explained to her that even before the crisis and for other reasons the trade was in decline:
Wednesday, 22 December, 2010
What impact will the political crisis in Ivory Coast have on trade with Switzerland? The country is one of the world’s largest exporters of cocoa, the key ingredient in chocolate, and Switzerland is one of the major importers.To assess the impact of the unrest on Swiss chocolate manufacturing, WRS’s Catherine Allen spoke to Franz Schmid, the director of CHOCOSUISSE, Swiss chocolate’s umbrella organization. He explained to her that even before the crisis and for other reasons the trade was in decline:
Declaring a love of chocolate online
Tuesday, 28 September, 2010
Switzerland is host to the world’s first virtual community for chocolate lovers. The site has attracted almost 9,000 users in five months. Susan Flory talks to Sven Beichler, managing director and founder of MySwissChocolate.ch:
Tuesday, 28 September, 2010
Switzerland is host to the world’s first virtual community for chocolate lovers. The site has attracted almost 9,000 users in five months. Susan Flory talks to Sven Beichler, managing director and founder of MySwissChocolate.ch:
Time Capsule: The history of Swiss chocolate
Tuesday, 29 June, 2010
Historian Natasha Proietto tucks into a few squares of chocolate—she thought she might tell us how Switzerland became world famous for the stuff while she was at it. Grab yourself a bar and nibble away—it’s all in the name of history after all.
Tuesday, 29 June, 2010
Historian Natasha Proietto tucks into a few squares of chocolate—she thought she might tell us how Switzerland became world famous for the stuff while she was at it. Grab yourself a bar and nibble away—it’s all in the name of history after all.
Villars stirs controversy into its chocolate
Wednesday, 17 March, 2010
Wednesday, 17 March, 2010
It’s being called the “sweetener of tomorrow” by food and drink manufacturers, yet the South American plant stevia is still banned as a food additive in the EU, with the exception of France. WRS video journalist Amy Wong put on a hair net for a stroll through the Villars chocolate factory to find out more:
