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S U B S C R I B E
Time Capsule: The history of Swiss chocolate
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.
The Association of Swiss Chocolate Manufacturers represents the interests and ideas of the community of the national chocolate industry.
Read an interesting version of the full history of chocolate, which has become synonymous with Swiss trade and culinary reputation.
Find out how chocolate is made and taste as much of it as you can in one sitting at the Cailler-Nestle factory in Broc, Fribourg.
Further Reading
Below are just a few of the panoply of books dedicated to Swiss cooking, including many a chocolate-happy recipe.
Toblerone: The story of a Swiss world success (100 Years) by Patrick Feuz (Temmen, 2008)
The Swiss Taste - Traditional Recipes of Switzerland by Evelyn Cox-Eymann and Aaron Cox (2008)
Swiss Cookbook by Nika Standen Hazelton (Hippocrene Books, 1998)
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