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S U B S C R I B E
WRS stories about chocolate
Cream of the chocolate champagne truffle crop
Thursday, 24 December, 2009
High-end Swiss chocolatier Teuscher fills many a fancy stocking in the United States, where the dark sweet is one of the most popular holiday gifts. While sales in the U.S. have melted away a bit in recent years due to cutbacks by corporate clients, Teuscher still enjoys robust sales. Karin Kamp visited one of their stores in New York City to find out the secret behind Teuscher’s sweet success:
Thursday, 24 December, 2009
High-end Swiss chocolatier Teuscher fills many a fancy stocking in the United States, where the dark sweet is one of the most popular holiday gifts. While sales in the U.S. have melted away a bit in recent years due to cutbacks by corporate clients, Teuscher still enjoys robust sales. Karin Kamp visited one of their stores in New York City to find out the secret behind Teuscher’s sweet success:
WORK: Chocolate maker
Wednesday, 14 October, 2009
We take you on a visit to the aromatic workplace of Dan Durig, who creates amazing things in deep, dark and yummy chocolate.
Wednesday, 14 October, 2009
We take you on a visit to the aromatic workplace of Dan Durig, who creates amazing things in deep, dark and yummy chocolate.
Melt-resistant chocolate stirs up iconic Swiss industry
Friday, 24 July, 2009
The world’s largest chocolate-maker, Zurich-based Barry Callebaut, has long claimed to make every kind of chocolate, but one of its newest products, Vulcano, gives Swiss chocolate an entirely new spin. The company has come up with a way to make “melt-resistant” chocolate, which contains less cocoa butter and melts at 55 degrees Celcius, rather than body temperature. And as group Vice-President of Communications Gaby Tschofen told WRS’s Catherine Allen, heat resistance is not the only advantage.
Friday, 24 July, 2009
The world’s largest chocolate-maker, Zurich-based Barry Callebaut, has long claimed to make every kind of chocolate, but one of its newest products, Vulcano, gives Swiss chocolate an entirely new spin. The company has come up with a way to make “melt-resistant” chocolate, which contains less cocoa butter and melts at 55 degrees Celcius, rather than body temperature. And as group Vice-President of Communications Gaby Tschofen told WRS’s Catherine Allen, heat resistance is not the only advantage.
The battle over the chocolate bunny
Wednesday, 17 June, 2009
The battle over the chocolate bunny is far from over as two chocolate makers lay claim to the foil-wrapped Easter treat, with the European Union’s highest court weighing in. Swiss-based Lindt and Sprungli and Austrian company Franz Hauswirth are both selling a squat-little bunny wrapped in gold foil with a bow around its neck. Lindt and Sprungli trademarked its bunny in 2001.The Swiss giant says it’s just defending its trademark, while the Austrian Hauswirth says Lindt acted in ’bad faith’. WRS’s Alex Helmick has more.
Wednesday, 17 June, 2009
The battle over the chocolate bunny is far from over as two chocolate makers lay claim to the foil-wrapped Easter treat, with the European Union’s highest court weighing in. Swiss-based Lindt and Sprungli and Austrian company Franz Hauswirth are both selling a squat-little bunny wrapped in gold foil with a bow around its neck. Lindt and Sprungli trademarked its bunny in 2001.The Swiss giant says it’s just defending its trademark, while the Austrian Hauswirth says Lindt acted in ’bad faith’. WRS’s Alex Helmick has more.
Recession-proof Swiss chocolate?
Tuesday, 10 February, 2009
Tuesday, 10 February, 2009
While the world is suffering through a global financial crisis, the industry says 2008 was its best year on record with sales nearing 2 billion francs and the addition of 180 jobs, according to ChocoSuisse, the Association of Swiss Chocolate Manufacturers.
World Radio Switzerland’s Alex Helmick visited a few chocolateries to find out how business was going on the ground and what they expect for 2009.
Chocolate industry hit by surging cocoa prices
Monday, 29 December, 2008
Last week cocoa prices hit a 23-year high – a move that bodes ill for the Swiss chocolate industry and chocolate lovers everywhere. The price surge comes amid fears of falling cocoa production in Africa. So what impact will this have on consumers, as well as Swiss chocolate makers such as Lindt & Sprüngli, Barry Callebaut and Nestlé? WRS’s Mark Butcher spoke to Dr Franz Schmid, director of chocosuisse, the Association of Swiss Chocolate Manufacturers.
Monday, 29 December, 2008
Last week cocoa prices hit a 23-year high – a move that bodes ill for the Swiss chocolate industry and chocolate lovers everywhere. The price surge comes amid fears of falling cocoa production in Africa. So what impact will this have on consumers, as well as Swiss chocolate makers such as Lindt & Sprüngli, Barry Callebaut and Nestlé? WRS’s Mark Butcher spoke to Dr Franz Schmid, director of chocosuisse, the Association of Swiss Chocolate Manufacturers.
Chocolate comfort for the past 100 years
Thursday, 16 October, 2008
Swiss chocolate Toblerone turns 100 this year. World Radio Switzerland’s Pete Forster talks to Daniel Meyer from Kraft foods, the company that owns Toberlerone.
Thursday, 16 October, 2008
Swiss chocolate Toblerone turns 100 this year. World Radio Switzerland’s Pete Forster talks to Daniel Meyer from Kraft foods, the company that owns Toberlerone.
Stir It Up: Switzerland's best chocolate
Wednesday, 2 July, 2008
Stir It Up is WRS’s new food programme with co-host Anne Glusker, who introduces us to her upbringing in the foodie heaven that is New York and her pedigree in food writing for major league U.S. news outlets. Her first adventure with WRS took her in search of the country’s best chocolate…
Wednesday, 2 July, 2008
Stir It Up is WRS’s new food programme with co-host Anne Glusker, who introduces us to her upbringing in the foodie heaven that is New York and her pedigree in food writing for major league U.S. news outlets. Her first adventure with WRS took her in search of the country’s best chocolate…
Nestlé eyes premium growth in chocolate industry
Tuesday, 11 March, 2008
The world’s largest food and drink company says it wants to be the first name in premium chocolate. Nestlé, based in Vevey, is spending about 20 million Swiss francs to build a research and design facility that will experiment with the fanciest of chocolates. World Radio Switzerland’s Alex Helmick was at the site and has this report.
Tuesday, 11 March, 2008
The world’s largest food and drink company says it wants to be the first name in premium chocolate. Nestlé, based in Vevey, is spending about 20 million Swiss francs to build a research and design facility that will experiment with the fanciest of chocolates. World Radio Switzerland’s Alex Helmick was at the site and has this report.
Caitlin's Kitchen: Some like it hot
Tuesday, 29 January, 2008
With the imminent arrival of Valentine’s Day, now is the best time to take a look at that venerable Swiss institution: chocolate. And seeing as it’s the season of love, why not add some spice to the mix? From hot cha-cha chocolate to a red-hot martini to chocolate and chili cupcakes, Caitlin Zaino helps us put the hot back into chocolate.
Tuesday, 29 January, 2008
With the imminent arrival of Valentine’s Day, now is the best time to take a look at that venerable Swiss institution: chocolate. And seeing as it’s the season of love, why not add some spice to the mix? From hot cha-cha chocolate to a red-hot martini to chocolate and chili cupcakes, Caitlin Zaino helps us put the hot back into chocolate.
A good year for some Swiss chocolate makers, but what's ahead?
Wednesday, 23 January, 2008
Last year was a good one for a couple Swiss chocolate makers, but could a possible recession in the U.S. as well as global growth slowdown take a bite out off the chocolate makers profits for 2008?Lindt and Callebaut both posted higher sales for the year. World Radio Switzerland’s Alex Helmick reports.
Wednesday, 23 January, 2008
Last year was a good one for a couple Swiss chocolate makers, but could a possible recession in the U.S. as well as global growth slowdown take a bite out off the chocolate makers profits for 2008?Lindt and Callebaut both posted higher sales for the year. World Radio Switzerland’s Alex Helmick reports.
