A little bit(e) of chocolate history

In the beginning, chocolate was actually a drink, made of a powder dissolved in water or milk. It tasted rather bitter and had a high level of fat. But two major Swiss inventions in the 19th Century transformed chocolate into something like the delicious treat we love today. Chocolate first became a snack when François-Louis Cailler produced it in tablet format. Then, by adding sugar and milk powder, Daniel Peter improved the taste significantly: milk chocolate was invented! The new chocolate flavour – mellifluous, soft and sweet – was initially targeted mainly at women and children. It was only when the military began to realise its value as a rapid, portable source of energy that chocolate widened its appeal to males.

Cocoa beans don’t grow in Switzerland, of course – yet it has still become a ‘chocolate nation’ with a USD 130 billion global industry. Thanks to the innovative efforts of Philippe Suchard and Rudolf Lindt, production of even more delicious chocolate accelerated. In 1826, entrepreneur Suchard invented a machine for commingling sugar and cacao powder, a technique which is still in use today. The silky smooth texture of chocolate – previously somewhat dry and crumbly – results from an innovation by Rudolf Lindt in 1897. He developed the conche process for mixing chocolate intensively using heat, for at least 72 hours. This new method revolutionized the flavour and texture of top-quality chocolate.

Switzerland’s chocolate success story is founded on an innovative spirit, know-how and technological leadership. Also important was the emphasis on branding, supported by creative marketing and advertising. The philosophy linked chocolate to images of Swiss mountains and healthy Swiss milk, enhancing its universal appeal. That’s how a small country like Switzerland became known as the global chocolate empire...

Pictures with courtesy of:
- © Chocoladefabriken Lindt & Sprüngli AG
- COPYRIGHT NESTLÉ