164:
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1826:[The years of prosperity that followed were also marked by fierce competition, visible in the name changes of Daniel Peter's company through mergers and acquisitions until its takeover by Nestlé. These are also the low blows: the betrayal of his nephew Paul Brandt who sells the milk chocolate recipe to Kohler around 1897 or that of one of his foremen who will offer his services to Cailler... (whose small factory has gone from eight employees in Vevey in 1890 to 1300 employees in 1903 in Broc!)]
257:
2092:[Wrapped in red, blue or green, the milk chocolate bar is part of the Swiss identity. Created in 1907 by Cailler in its factory in Broc to dispose of broken confectionery that was remelted and rolled by hand into sticks Wrapped in aluminum foil, it was called a "branch". This too general appellation was not protected. It gradually became the generic name for any chocolate stick, whether it came out of Broc or manufactured by competing brands, all of which began to copy the original.]
1951:
opposed to the criollo variety, it was perfect for the new industrial cocoas and chocolates. It also came from sources that had not been significant producers of cacao in the seventeenth and eighteenth centuries, and that did not offer the climatic conditions necessary for growing criollo cacao. By the opening decades of the twentieth century
African producers were emerging as the world's most important suppliers of forastero cacao with the Gold Cost leading world cacao producers.
3562:
3511:
1087:
3220:
1539:[And the main delicacy is the tablet and not the granules, vermicelli, flakes, powder or decorations rather present in pastries. Thanks to this small parallelepiped of one hundred grams, twenty centimeters by nine, the luxury product has become a democratic delicacy, definitively released from pharmacies where it was very expensive, Philippe Suchard having calculated that curing his mother with a tablet of a few tens of grams cost three days' wages.]
872:
3234:
501:
1446:À partir de 1820, ce sont surtout les Suisses qui vont innover, créer, améliorer les techniques de chocolaterie. Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui. En 1826, Philippe Suchard ouvre une chocolaterie à Serrière, près de Neuchâtel, en Suisse. Il met au point une machine à meules pour mélanger le sucre et le cacao. C'est un immense progrès.
889:
852:
20:
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268:
2284:[With its 411,864 visitors last year, the Maison Cailler is the top Swiss tourist attraction in terms of attendance. If the Chocolarium is therefore not necessarily going to upset the hierarchy of chocolate museums for the moment, it nevertheless reinforces the cultural offer of Switzerland in this area. A safe bet that has always been able to attract a large number of tourists to the country.]
1448:[From 1820, it was above all the Swiss who were to innovate, create and improve chocolate-making techniques. The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today. In 1826, Philippe Suchard opened a chocolate factory in Serrière, near Neuchâtel, Switzerland. He develops a millstone machine to mix sugar and cocoa. This is a huge progress.]
1499:[However, there was already something for every wallet, from "Pur Caraque" to "Common sweet". Cinnamon and vanilla flavored chocolates were made. The list price then read: "Cinnamon ones half batz extra, vanilla ones one batz per pound of twelve ounces." The whole formed a series of 16 qualities with 16 different packaging]
244:. The hardened paste was then cut into cakes and delivered wrapped in a simple sheet of paper. Loup and Rossier would quickly face competition by numerous other chocolate producers in the region. By 1806, seven chocolate manufacturers were counted in the district of Vevey alone. Together, these seven companies produced about 450
1324:[From the list of names it emerges how the artisanal production of chocolate in Turin, in the first decades of the 19th century, was the prerogative of some families originating from the Canton of Ticino, and in particular from the area of Aquila and Campo Blenio, such as Giovanni Martino Bianchini himself]
1788:[Around 1896, Carl Russ launched a first tablet of "pure and delicious Swiss milk chocolate". Its packaging represents an alpine landscape on a white background. It was replaced a decade later by Milka chocolate. ‘Milch und Kakao’, this is the essence of the meaning of this name registered in 1901.]
2281:
Avec ses 411 864 visiteurs l'année dernière, la Maison
Cailler figure en tête des attractions touristiques suisses, en termes d'affluence. Si le Chocolarium ne va donc pas forcément chambouler la hiérarchie des musées chocolatiers pour l'instant, il vient néanmoins renforcer l'offre culturelle de la
235:
On the other hand, Vevey, in the canton of Vaud, would become a major center of the Swiss chocolate industry. The first well documented chocolate production in
Switzerland is that of Philippe Loup and Benjamin Rossier, who started manufacturing chocolate in 1767. Two years later, their production was
1785:
Vers 1896, Carl Russ lance une première tablette de "chocolat au pur et délicieux lait suisse". Son emballage représente un paysage alpestre sur fond blanc. Elle est remplacée, une décennie plus tard, par le chocolat Milka. 'Milch und Kakao', tel est en substance la signification de ce nom déposé en
444:
variety began to be mass cultivated in the early twentieth century. Although considered inferior to the
Criollo variety, the Forastero type bean is more suited for the manufacture of milk chocolate and is cheaper to produce owing to its higher yields. Conversely, milk became the critical ingredient.
2089:
Emballée de rouge, de bleu ou de vert, la branche de chocolat au lait fait partie de l'identité helvétique. Créée en 1907 par
Cailler dans son usine de Broc pour écouler les déchets et brisures de confiserie qui étaient refondus et roulés à la main en boudins Emballée dans une feuille d'aluminium,
1950:
As a result of all these changes, world consumption of cacao beagn to grow extraordinarily. Not surprinsigly, cacao supplies expanded to meet these demands. These new cocoas and chocolates were composed almost entirely of forastero cacao. While that cacao was widely considered of poor quality, as
1226:
Amenés d'Amérique centrale en Europe par
Hernando Cortez en 1528, les fèves de cacao et le chocolat atteignirent la Suisse au XVIIe s. au plus tard. Au XVIIIe s., la vente et la fabrication artisanale du chocolat, pour laquelle on utilisait en Suisse des moulins hydrauliques (Schermenmühle à Berne
1915:
Global demand for chocolate declined for several decades in the early nineteenth century until the invention of milk chocolate and the chocolate bar in Europe during the 1870s. Between 1880 and 1900, global consumption of chocolate grew 800 percent, and consumption continued to expand through the
777:
Chocolate produced in
Switzerland can take a wide variety of shapes. The most common products are chocolate tablets (typically standard 100 g bars) and individual bars. These are either plain or made with other ingredients, such as hazelnuts and almonds, in more or less elaborated ways. Chocolate
208:
in 1792. At that time, chocolate was essentially consumed as a drink and transport of cocoa beans was slow and difficult, therefore making the product very expensive. It is unclear when chocolate bars meant for raw consumption were made for the first time. It is known, however, that chocolate was
2122:
ist
Chocolatier und hat die erste Schokolade hergestellt, die ausschliesslich aus Schweizer Zutaten besteht. Der Kakao stammt von Kakaobäumen aus der Zürcher Masoala-Halle. Der Erlös der Schokolade, die zum Goldpreis verkauft wird, geht vollumfänglich an ein Projekt zum Schutz des Regenwaldes in
1300:
In 1819, Giovanni
Martino Bianchini conceived and built (a machine for the crushing of cocoa, sugar and drugs, and for all the operations of the manufacture of chocolate). A similar machine was also used by Pier Paul Caffarel, heir to the factory that would subsequently be called Casa Caffarel
386:
story). Upon returning to the device, Lindt recognised the final product to have different properties to conventionally produced chocolate at the time, with a less granular texture and greater shine than conventional chocolate at the time, which was generally gritty when solidified owing to the
1823:
Les années de prospérité qui suivent sont aussi marquées par une concurrence féroce, visible dans les changements de nom de la société de Daniel Peter au fil des fusions et acquisitions jusqu'à son rachat par Nestlé. Ce sont aussi les coups bas: la trahison de son neveu Paul Brandt qui vend la
1496:
Pourtant il y en avait déjà pour tous les bourses, du «Pur
Caraque» au «Commun sucré». Il s'en faisait alors à la cannelle et à la vanille. Le prix-courant d'alors disait: «Ceux à la cannelle demi batz en sus, ceux à la vanille un batz par livre de douze onces». Le tout formait une série de 16
1536:
Et la principale friandise est bien la tablette et non les granulés, les vermicelles, les paillettes, la poudre ou les décors plutôt présents en pâtisseries. Grâce à ce petit parallélépipède de cent grammes, vingt centimètres par neuf, le produit de luxe est devenu une friandise démocratique,
445:
Unlike cocoa and sugar, milk spoils quickly, therefore it cannot be stored for long periods of time. This favoured the implantation of large factories (as well as new populations of workers) in the countryside, where abundant fresh milk supplies are readily available. The Cailler factory of
435:
From these developments, Switzerland soon dominated the chocolate market. Production increased dramatically, and by 1905, the country was producing 15,000 tonnes (15,000 long tons; 17,000 short tons) of chocolate, a vast proportion of it exported. As a result of the increasing popularity of
2125:[is a chocolatier and made the first chocolate made exclusively from Swiss ingredients. The cocoa comes from cocoa trees in Zurich's Masoala hall. All proceeds from the chocolate, which is sold at the price of gold, go to a project to protect the rainforest in Masoala, Madagascar.]
1321:
Dall'elenco dei nominativi emerge come la produzione artigianale della cioccolata a Torino, nei primi decenni del XIX secolo, sia appannaggio di alcune famiglie originarie del Canton Ticino, e in particolare del l'area di Aquila e Campo Blenio, come lo stesso Giovanni Martino
1412:
Chocolate factories began to appear in Europe as early as 1728, but they used age-old labor-intensive methods to grind and churn their products. It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis
2178:À la fin du XIXe siècle, certaines marques de chocolat ont une inspiration de génie en ce qui concerne le marketing: elles décident de valoriser leur produit avec une iconographie typiquement suisse, en remplaçant l'imagerie coloniale par l'imagerie alpestre.
2090:
elle fut appelée «branche». Cette appellation trop générale ne fut pas protégée. Elle devint peu à peu le nom générique de tout bâtonnet de chocolat, qu'il soit sorti de Broc ou fabriqué par les marques concurrentes qui toutes se mirent à copier l'original.
301:. He is sometimes credited for their introduction, although those had probably been made earlier. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier,
1351:
Bis heute ein Zentrum der schweizerischen Schokoladeindustrie begannen Philippe Loup und Benjamin Rossier hier bereits 1767 mit der zunächst vermutlich handwerklichen Herstellung von Schokolade. 1769 erwarben sie die „Moulin de la Clergère" in
402:
of chocolate and refined its taste, but it also lowered its production cost due to a lower cocoa content; milk is a widely available resource in Switzerland. As a consequence, Peter's recipe leaked to other nearby manufacturers: Cailler and
2205:, p. 51:"Cows, mountains (often both) and occasionally a chalet are the images most often used, even on chocolate not made in Switzerland, demonstrating that the linkage of chocolate with alpine themes is internationally wide-spread."
1681::"In 1887, after many unsuccessful experiments, Daniel Peter developed the original formula for what was to become the first successful milk chocolate in the world. He called his product Gala after the Greek word meaning 'from the milk'"
2180:[At the end of the 19th century, some chocolate brands had a genius inspiration when it came to marketing: they decided to promote their product with typical Swiss iconography, replacing colonial imagery with Alpine imagery.]
1824:
recette du chocolat au lait à Kohler vers 1897 ou celle de l'un de ses contremaîtres qui va offrir ses services à Cailler... (dont la petite manufacture est passée de huit salariés à Vevey en 1890 à 1300 salariées en 1903 à Broc!)
1354:[A center of the Swiss chocolate industry to this day, Philippe Loup and Benjamin Rossier began making chocolate here in 1767, initially presumably by hand. In 1769 they acquired the "Moulin de la Clergère" in Vevey...]
328:. One of the main specialties of the company was hazelnut chocolate, made since the beginning in 1830. Hazelnut chocolate was the precursor of all combination chocolate bars. The Kohler company is also the creator of the
179:
in 1528, cocoa beans and chocolate finally reached Switzerland in the 17th century. In the 18th century, hydraulic mills were already used in the production of chocolate in Switzerland, for instance the Schermenmühle in
1227:
vers 1750), était surtout le fait de travailleurs migrants italiens et français, actifs au Tessin (val Blenio) et au bord du Léman (une entreprise fondée en 1767 à Vevey, une en 1788 à Morges, deux en 1792 à Lausanne).
907:
Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption worldwide (11.6 kg (25.6 lbs.) per capita per annum).
1471:
Cacao first arrived in Spain in the 1520s, then the Spanish Netherlands in 1606 (Norton 2008). Braudel (1992) traces the first arrival of cacao to Europe in the form of loaves and tablets—already processed, but
2019:
Even then, and under the best of conditions, milk lasts only a few weeks. Because chocolate factories require an enormous amount of fresh milk every day—tens of thousands of gallons—they need a nearby supply.
220:, in Ticino, are a particularly notable example. They migrated throughout Europe and created a network of small shops and cafés, where chocolate was sold and could be consumed. In the early 20th century, the
832:, is not grown in Switzerland; only anecdotal quantities of chocolate using fully indigenous ingredients have been made to date. Cocoa is essentially imported from West Africa. The other common ingredient,
1870:[After centuries of evolution, chocolate as we know it today was finally born. With the opening of the Frey (Aarau, 1887) and Tobler (Bern, 1899) factories, the era of the pioneers came to an end.]
1868:
Après des siècles d'évolution, le chocolat tel que nous le connaissons actuellement était enfin né. Avec l'ouverture des usines Frey (Aarau, 1887) et Tobler (Berne, 1899), l'ère des pionniers s'achève.
1031:) protects the interests of Swiss chocolate producers. The "Convention chocolatière" focused on the quality of the chocolate and sought a uniform price strategy. In 1994 the Convention was disbanded.
36:
1703:
1537:
définitivement sorti des pharmacies où était très cher, Philippe Suchard ayant calculé que guérir sa mère avec une plaque de quelques dizaines de grammes coûtait trois jours de salaire ouvrier.
419:
brand; Carl Russ-Suchard had previously developed a first milk bar in 1896. The chocolate industry also expanded in the late nineteenth century with the establishment of new companies, such as
2240:
943:) and dairy farming traditions. This replaced the typical colonial imagery that was used before. Alpine themes eventually became widespread among international chocolate manufacturers.
1377:
Ils broyaient la fève, la mélangeaient à de la mélasse et obtenaient une pâte brune et odorante, qu'ils débitaient en galette et livraient emballée dans une simple feuille de papier.
2387:
Fromm, Ingrid (2019). "From Small Chocolatiers to Sustainable Sourcing: A Historical Review of the Swiss Chocolate Industry". In Squicciarini, Johan F. M.; Swinnen, Mara P. (eds.).
525:(1898, built for the production of milk chocolate). While the first one is set in an urban context, the second one is set in the countryside to benefit from fresh milk supplies.
456:("free association of Swiss chocolate manufacturers") was founded in 1901. It gave birth to Chocosuisse, the umbrella association of chocolate manufacturers in Switzerland.
1379:[They ground the bean, mixed it with molasses and obtained a brown and fragrant paste, which they cut into cakes and delivered wrapped in a simple sheet of paper.]
821:. In addition to being popular, hazelnut specialties (like gianduja) help minimize the amount of cocoa, historically an expensive ingredient, in the finished product. The
563:
2129:
459:
Swiss chocolate consumption increased dramatically from the beginning to the end of the 20th century, from about 1 kg to 12 kg per capita per annum.
398:
The new conching technique and the success of Gala Peter in particular opened a breach into which all the manufacturers rushed. Not only did milk soften the
904:
the Swiss chocolate industry was very export-oriented. After the Second World War Switzerland began to outsource production due to commercial restrictions.
3360:
585:
1711:
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and melting characteristics compared to other processes used at that time. The Lindt chocolate company states that Lindt (perhaps mistakenly) allowed a
97:
In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (mostly
2057:
The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production.
2038:
The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production.
2103:
935:
Since the expansion of the chocolate industry following the invention of milk chocolate, Swiss chocolate has been heavily advertised using images of
3107:
1985:
Most of the chocolate sold is milk chocolate and Forastero type beans, with their hard butter (and lower price), are more suited to its manufacture.
3490:
3275:
615:
248:
of chocolate yearly (approx. 22 500 kg), of which the 7/8 was exported abroad, essentially in other Swiss cantons but also in France and Germany.
1839:, p. 146:"In 1898, Alexandre-Louis Cailler opened a new factory in Broc and began producing milk and hazelnut chocolate on a large scale."
317:, which is still used today. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages.
224:
would be founded by returning emigrants. Earlier, in 1819, a chocolatier from the Val Blenio, Giovanni Martino Bianchini, founded a factory in
3038:
2215:
1257:
Already by the end of the 18th century there had been a perceptible increase in the amount of chocolate being eaten, in slabs and pastilles...
117:
The 17th century saw the start of chocolate processed in Switzerland. In the 18th century chocolate was only produced in a few areas, such as
1028:
359:, to produce milk chocolate. However, it is only after many years of fine-tuning that the original formula was developed and, in 1887, the
1852:
3075:
697:
1185:
1051:
Several factories have also become tourist attractions as they include guided tours and chocolate museums. Some of the largest are the
724:
124:
The early 19th century saw the first mechanized chocolate factories, all in western Switzerland. Among the pioneering industrials were
297:
and opened a sophisticated and water-powered chocolate factory in Vevey, which allowed him to produce solid chocolate that was molded
3597:
2557:
71:. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
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around 1750. However, most of the chocolate made at the time was mainly the work of Italian and French migrant artisans, active in
2193:, p. 78:"Moreover, the snow-covered Alps visually correspond with the fact that it is milk chocolate that is advertised here"
2077:
3055:
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chocolate, world cocoa consumption began to grow extraordinarily. To meet these demands, cocoa production expanded, notably in
139:
In the second half of the 19th century, Swiss chocolate started to spread abroad. Closely linked to this was the invention of
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Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.
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Luigi, Lorenzetti (2007). "Emigrazione, imprenditorialità e rischi : i cioccolatieri bleniesi (XVIII-XIX secc.".
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1574:[Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830.]
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840:. Milk ingredients are complex and critical in delivering the properties and taste to milk chocolate. Milk-origin (
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also eaten in the form of barks or pastilles (instead of being grated into drinks) by the end of the 18th century.
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C'est le précurseur de tous les chocolats avec des ingrédients : amandes, noisettes, raisins et fruits secs.
3345:
2241:"Lindt has opened the world's largest chocolate museum in Zurich, complete with the largest chocolate fountain"
1943:
1595:[It is the precursor of all chocolates with ingredients: almonds, hazelnuts, raisins and dried fruits.]
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containing chocolate to run over a weekend (or possibly overnight, according to other variants of the possibly
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1802:
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more practical, eventually replacing chocolate beverages as the primary means of mass chocolate consumption.
1340:"Mit Stillstand zum Fortschritt Über Handel, Verarbeitung und Konsum von Schokolade in der Schweiz bis 1800"
1039:
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2827:
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Suisse en la matière. Une valeur sûre qui a toujours su attirer un grand nombre de touristes dans le pays.
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2138:, chpt. 4: "Milk-origin and farming and processing practices are becoming factors of increasing interest".
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L'industrie chocolatiere suisse: etude economique precedee d'un apercu general sur le cacao et le chocolat
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Think Like An Innovator: 76 inspiring business lessons from the world's greatest thinkers and innovators
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From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500–2000
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brand was finally launched. Daniel Peter called his product 'Gala' after the Greek word meaning 'milk'.
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133:
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Chrystal, Paul (2021). "The Cocoa and Chocolate Competition at the Start of the Twentieth Century".
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In 2004, 148,270 tonnes of chocolate were produced in Switzerland. 53% of this was exported (20% to
411:, where milk chocolate began to be produced on a large scale. Peter also opened a larger factory at
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125:
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86:, developed the first solid milk chocolate using condensed milk, which had been invented by
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2303:(retrieved October 10, 2006), where the following references is cited: Alain J. Bourgard:
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825:, a praline-filled bar, is a typical example of a combination of chocolate and hazelnuts.
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Meanwhile, the chocolate industry was again revolutionized by another Swiss chocolatier,
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Le fabbriche da cioccolata: nascita e sviluppo di un'industria lungo i canali di Torino
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In the early 18th century, chocolate was still an artisan product. The chocolatiers (
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155:. Most large chocolate factories were founded in the 19th and early-20th centuries.
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in 1879. The conching process allowed the production of a chocolate with superior
332:, which ultimately became one of the most popular candy bars on the Swiss market.
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Il cioccolato. Industria, mercato e società in Italia e Svizzera (XVIII-XX sec.)
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339:, based in Vevey and related to the Cailler family, first successfully combined
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mechanized using the water-powered Clergère mill. They also obtained a ten-year
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2004:
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The Art of the Chocolatier From Classic Confections to Sensational Showpieces
923:). The gross income of the Swiss chocolate industry in 2004 was 1.37 billion
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916:
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644:
420:
392:
298:
1780:
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The original Branche was first mentioned in Kohler's recipe books in 1896.
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in 1901, before merging with Kohler. The same year, Suchard launched the
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by the Bernese authorities. The cocoa beans were ground and blended with
68:
762:
399:
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2726:
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Power, Political Economy, and Historical Landscapes of the Modern World
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829:
778:
eggs, bunnies, or figurines are also made by most manufacturers during
708:
383:
217:
189:
2562:
2000:
The Book of Chocolate: The Amazing Story of the World's Favorite Candy
3378:
2598:
1295:
783:
600:
424:
64:
541:
471:
3464:
2970:
2736:
2731:
2686:
2666:
2069:
1970:
1491:
844:) and associated farming have become an important marketing topic.
714:
619:
578:
548:
371:
314:
313:
where he developed a millstone machine to mix sugar and cocoa: the
241:
229:
205:
98:
3469:
2980:
2919:
994:
912:
888:
851:
841:
802:
766:
756:
752:
552:
533:
518:
500:
294:
245:
1763:"Milka, 1901-1990 : vers un goût international de chocolat"
19:
3459:
3454:
3408:
1372:
1072:
927:(814 million from the local market, 551 million from exports).
779:
718:
691:
652:
608:
604:
267:
201:
185:
148:
118:
106:
102:
24:
2478:
Design marketing. Innovare cambiando i significati del consumo
2055:. Magazines for Industry, Incorporated. 1980. pp. 28–29.
2036:. Magazines for Industry, Incorporated. 1980. pp. 28–29.
1643:
Design marketing. Innovare cambiando i significati del consumo
481:
2914:
2453:
981:
648:
537:
416:
375:
348:
225:
197:
91:
3549:
3522:
2567:
2552:
2196:
1660:
1100:
1347:
Internationaler Arbeitskreis für Kulturforschung des Essens
1064:
1047:'s Chocolate Train, bringing visitors to the Maison Cailler
936:
833:
637:
522:
446:
412:
408:
320:
A few years later another chocolate factory was founded by
193:
181:
470:
were also invented by Swiss-based chocolate manufacturers
2184:
2176:. Presses universitaires François-Rabelais. p. 67.
517:(1826, built for the production of plain chocolate) and
78:, the most consumed type of chocolate. In 1875, a Swiss
1830:
1458:
813:
are often used for filled tablets, combinations bars,
3538:
1312:
3283:
2563:
Annual International Chocolatiers and Chocolate Fair
1805:[The forgotten inventor of milk chocolate].
1684:
1082:
1018:
Chambre syndicale des fabricants suisses de chocolat
2558:
Information about Swiss Chocolat:www.swissworld.org
2553:
Chocosuisse: Union of Swiss Chocolate Manufacturers
2425:Hackenesch, Silke (2017). "Advertising Chocolate".
2391:. Oxford: Oxford University Press. pp. 71–87.
1874:
1287:
1178:"Dark may be king, but milk chocolate makes a move"
2070:"Branche (de chocolat): Citation 24 Heures (1998)"
1672:
1364:
2519:Chocolate as Medicine: A Quest Over the Centuries
1268:
293:, inspired by the Ticinese chocolatiers, founded
3574:
2173:Les produits de terroir: L'empreinte de la ville
2169:
2052:Candy and Snack Industry: Volume 145, Issues 1-6
2033:Candy and Snack Industry: Volume 145, Issues 1-6
1892:
1646:(in Italian). Milan: Gruppo 24 Ore. p. 53.
1588:Du cacao au chocolat: L'épopée d'une gourmandise
1431:Du cacao au chocolat: L'épopée d'une gourmandise
836:, is widely available in the country, which has
391:. Lindt's invention made the mass-production of
167:A lady being served chocolate (1754 painting by
2074:Base de données lexicographiques panfrancophone
1760:
1483:
1337:
1009:In 1901, Swiss chocolate producers created the
462:Although partly developed outside Switzerland,
355:, recently created by his neighbour and friend
2445:
2202:
1996:
1605:
1238:
1012:Union libre des fabricants suisses de chocolat
892:A chocolate department in a Migros supermarket
454:Union libre des fabricants suisses de chocolat
3269:
2583:
2517:Wilson, Philip K.; Hurst, W. Jeffrey (2012).
1927:
1584:
1549:
1509:
1427:
1389:
1291:Accounting and Food: Some Italian Experiences
407:. In 1898, Cailler opened its new factory at
74:Switzerland is particularly renowned for its
2301:equivalent German-language Knowledge article
1807:Feuille des Avis Officiels du canton de Vaud
1027:. The former "Chambre syndicale" (today the
1022:
1016:
1010:
2516:
2428:Chocolate and Blackness: A Cultural History
2299:Some content of this article came from the
1962:
1666:
482:Timeline of chocolate factories foundations
3276:
3262:
2590:
2576:
2424:
2190:
1494:: Imprimerie de la Concorde. p. 128.
1333:
1331:
175:Brought from Central America to Europe by
2446:Haver, Gianni; Middleton, Robert (2015).
2405:
1512:"Le chocolat, une étrange passion suisse"
2408:The Oxford Companion to Sugar and Sweets
2361:
2321:Industrial Chocolate Manufacture and Use
2043:
1836:
1803:"L'inventeur oublié du chocolat au lait"
1756:
1754:
1726:
1423:
1421:
1155:. Oxford University Press. p. 524.
1152:The Oxford Companion to Sugar and Sweets
1038:
988:
975:
962:
949:
887:
870:
860:
850:
509:Two generations of chocolate factories:
430:
277:
266:
255:
162:
18:
2342:
2317:
2135:
2078:Agence universitaire de la Francophonie
1690:
1328:
23:A variety of chocolate barks sold in a
3575:
3056:European Cocoa and Chocolate Directive
2521:. London: Royal Society of Chemistry.
2495:
2347:. London: Royal Society of Chemistry.
1847:
1845:
1797:
1795:
1710:. Lindt & Sprüngli. Archived from
1678:
1516:Bulletin de l'Institut Pierre Renouvin
1497:qualités avec 16 emballages différents
1175:
289:In 1819, Swiss grocer and chocolatier
3257:
3071:International Cocoa Quarantine Centre
2571:
2496:Sloane, Paul (2016). "Daniel Peter".
2386:
1880:
1751:
1418:
1205:
1203:
1148:
1015:. In 1916, this was divided into the
1004:
772:
3039:Côte d'Ivoire–Ghana Cocoa Initiative
2481:(in Italian). Milan: Gruppo 24 Ore.
1896:Natural Resources and Sustainability
1215:Historical Dictionary of Switzerland
200:(see below), another one in 1788 in
3108:Production in São Tomé and Príncipe
2474:
2410:. Oxford: Oxford University Press.
1842:
1792:
1639:
196:. A company was founded in 1767 in
13:
1467:State University of New York Press
1200:
1176:Moskin, Julia (13 February 2008).
1169:
789:Most of the chocolate produced is
700:in Lugano (from 1987 in Giubiasco)
16:Chocolate processed in Switzerland
14:
3619:
3491:Animal production and consumption
2537:
1319:. Umberto Allemandi. p. 51.
478:, in 1936 and 2017 respectively.
3598:Culinary Heritage of Switzerland
3560:
3548:
3521:
3509:
3496:Culinary Heritage of Switzerland
3285:Cuisine and foods of Switzerland
3232:
3219:
3218:
3066:International Cocoa Organization
3017:Child labour in cocoa production
2548:Culinary Heritage of Switzerland
2149:"Swiss Chocolate Fights Imports"
1857:Culinary Heritage of Switzerland
1459:DeCorse, Christopher R. (2019).
1188:from the original on 14 May 2016
1120:Military chocolate (Switzerland)
1115:Culinary Heritage of Switzerland
1099:
1085:
896:From the 19th century until the
499:
490:
335:In 1875, the Swiss entrepreneur
158:
3593:Economic history of Switzerland
3233:
2292:
2266:"Le nouveau temple du chocolat"
2258:
2233:
2208:
2163:
2141:
2096:
2062:
2024:
1990:
1956:
1921:
1886:
1696:
1633:
1599:
1578:
1543:
1503:
1477:
1452:
1383:
1149:Mintz, Sidney (17 April 2018).
1045:Montreux–Lenk im Simmental line
883:
251:
228:(Italy) which would be used by
90:, who was Peter's neighbour in
2365:Rowntree's – The Early History
1609:Rowntree's – The Early History
1591:. Éditions Quae. p. 101.
1358:
1313:Ainardi, Mauro Silvio (2008).
1306:
1281:
1262:
1232:
1142:
1024:Convention chocolatière suisse
930:
838:a long dairy farming tradition
588:in Zurich, company split into
147:in Vevey and the invention of
1:
3081:Philippine chocolate industry
2597:
2109:Schweizer Radio und Fernsehen
1966:The International Cocoa Trade
1736:, Woodhead Publishing, 2009,
1434:. Éditions Quæ. p. 102.
1130:
801:. Chocolate specialties like
1288:Sargiacomo, Massimo (2016).
1242:The Oxford Companion to Food
1135:
640:(today Lindt & Sprüngli)
7:
2151:. Chocolate Trading Company
1855:[Swiss chocolate].
1365:Denuzière, Maurice (2010).
1245:. OUP Oxford. p. 183.
1078:
662:in Bern (today Kraft Foods)
10:
3624:
3314:Cheeses and dairy products
3045:The Dark Side of Chocolate
2389:The Economics of Chocolate
2343:Beckett, Steve T. (2015).
2318:Beckett, Steve T. (2011).
2203:Haver & Middleton 2015
1901:Berkshire Publishing Group
1034:
112:
3504:
3478:
3447:
3359:
3291:
3213:
3147:
3121:
3098:Production in Ivory Coast
2999:
2953:
2810:
2750:
2654:
2607:
2406:Goldstein, Darra (2015).
2170:Marache, Corinne (2022).
1893:Vasey, Daniel E. (2011).
1165:– via Google Books.
370:from Bern, who developed
3346:Sausages and cured meats
3076:Manufacturers (vertical)
2345:The Science of Chocolate
1761:Huguenin, Régis (2010).
1484:Schiess, Eduard (1915).
1338:Rossfeld, Roman (2003).
828:The primary ingredient,
3399:Pain de seigle valaisan
2935:Chocolate-covered foods
2449:Swissness in a Nutshell
2362:Chrystal, Paul (2021).
2123:Masoala auf Madagaskar.
1997:Newquist, H.P. (2017).
1781:10.1484/J.FOOD.1.102219
1667:Wilson & Hurst 2012
1553:Le Larousse du chocolat
1239:Davidson, Alan (2014).
1069:Maestrani's Chocolarium
1053:Lindt Home of Chocolate
875:Consumer chocolate bars
629:in Vevey (today Nestlé)
3608:Economy of Switzerland
3516:Switzerland portal
3113:World Cocoa Foundation
2502:. London: Pearson UK.
1928:Topik, Steven (2006).
1585:Barel, Michel (2016).
1550:Hermé, Pierre (2019).
1524:10.3917/bipr1.050.0087
1510:Fumey, Gilles (2019).
1428:Barel, Michel (2021).
1390:Notter, Ewald (2011).
1048:
1023:
1017:
1011:
997:
984:
971:
958:
893:
876:
866:
856:
737:in Wallisellen (today
449:is a typical example.
387:presence of non-ideal
291:François-Louis Cailler
286:
275:
264:
261:François-Louis Cailler
238:Privilegium Exclusivum
204:. Two were founded in
172:
126:François-Louis Cailler
60:
52:
44:
28:
3424:Vacherin Fribourgeois
3103:Production in Nigeria
3061:Harkin–Engel Protocol
2850:Chocolate chip cookie
2370:Pen and Sword History
2326:John Wiley & Sons
1936:Duke University Press
1704:"The Lindt Invention"
1398:John Wiley & Sons
1042:
992:
979:
966:
953:
891:
874:
864:
855:Truffles and pralines
854:
622:, Canton of Neuchâtel
431:20th and 21st century
389:cocoa butter crystals
322:Charles-Amédée Kohler
281:
270:
259:
166:
134:Charles-Amédée Kohler
22:
3414:St. Galler Bratwurst
3361:AOP and IGP products
3051:Environmental impact
2910:Cioccolato di Modica
1963:Dand, Robin (2010).
1938:. pp. 189–191.
1732:Talbot, Geoff (ed),
915:, 11% to France and
594:Lindt & Sprüngli
169:Jean-Étienne Liotard
105:) and dried fruits (
45:Schweizer Schokolade
3603:Swiss confectionery
3194:Military chocolate
3155:Chocolate addiction
3086:Production in Ghana
2875:Chocolate ice cream
2707:Tetramethylpyrazine
2475:Meo, Carlo (2012).
1708:chocolate.lindt.com
1640:Meo, Carlo (2012).
1614:Pen and Sword Books
900:and throughout the
590:Confiserie Sprüngli
307:a chocolate factory
61:Cioccolato Svizzero
3429:Vacherin Mont d'Or
3404:Raclette du Valais
3165:Chocolate fountain
2865:Chocolate crackles
1916:twentieth century.
1768:Food & History
1714:on 17 October 2020
1277:. pp. 39–52).
1182:The New York Times
1093:Switzerland portal
1049:
1005:Industry structure
998:
985:
972:
959:
894:
877:
867:
857:
773:Chocolate products
555:, Canton of Geneva
287:
276:
265:
222:Cima Norma Factory
173:
29:
3536:
3535:
3439:Zuger Kirschtorte
3251:
3250:
3190:In savory cooking
3170:Chocolate museums
3091:Ghana Cocoa Board
3007:Organic chocolate
2961:Aerated chocolate
2905:Chocolate truffle
2890:Chocolate pudding
2880:Chocolate liqueur
2840:Chocolate brownie
2835:Chocolate biscuit
2528:978-1-84973-411-0
2431:. Campus Verlag.
2417:978-0-19931-339-6
2398:978-0-19883-340-6
2354:978-0-85404-970-7
2305:CH comme Chocolat
1853:"Chocolat suisse"
1742:978-1-84569-390-9
1558:Editions Larousse
1301:(Caffarel house).
1252:978-0-19-104072-6
1162:978-0-19-931339-6
1125:Belgian chocolate
1002:
1001:
956:Peter's Chocolate
881:
880:
671:Villars sur Glâne
3615:
3565:
3564:
3563:
3553:
3552:
3544:
3526:
3525:
3514:
3513:
3512:
3278:
3271:
3264:
3255:
3254:
3241:
3236:
3235:
3227:
3222:
3221:
3012:Fair trade cocoa
2895:Chocolate spread
2754:
2629:Chocolate liquor
2611:
2601:
2592:
2585:
2578:
2569:
2568:
2532:
2513:
2492:
2471:
2442:
2421:
2402:
2383:
2358:
2339:
2286:
2285:
2278:
2276:
2262:
2256:
2255:
2253:
2251:
2237:
2231:
2230:
2228:
2226:
2220:
2212:
2206:
2200:
2194:
2188:
2182:
2181:
2167:
2161:
2160:
2158:
2156:
2145:
2139:
2133:
2127:
2126:
2119:
2117:
2112:. 6 January 2011
2104:"François Stahl"
2100:
2094:
2093:
2086:
2084:
2066:
2060:
2059:
2047:
2041:
2040:
2028:
2022:
2021:
1994:
1988:
1987:
1960:
1954:
1953:
1925:
1919:
1918:
1890:
1884:
1878:
1872:
1871:
1865:
1863:
1849:
1840:
1834:
1828:
1827:
1820:
1818:
1799:
1790:
1789:
1758:
1749:
1730:
1724:
1723:
1721:
1719:
1700:
1694:
1688:
1682:
1676:
1670:
1669:, p. 97–98.
1664:
1658:
1657:
1637:
1631:
1630:
1603:
1597:
1596:
1582:
1576:
1575:
1547:
1541:
1540:
1507:
1501:
1500:
1481:
1475:
1474:
1456:
1450:
1449:
1425:
1416:
1415:
1387:
1381:
1380:
1362:
1356:
1355:
1344:
1335:
1326:
1325:
1310:
1304:
1303:
1285:
1279:
1278:
1266:
1260:
1259:
1236:
1230:
1229:
1223:
1221:
1207:
1198:
1197:
1195:
1193:
1173:
1167:
1166:
1146:
1109:
1104:
1103:
1095:
1090:
1089:
1088:
1026:
1020:
1014:
946:
945:
939:(often with the
937:Alpine sceneries
902:Second World War
847:
846:
683:(closed in 1968)
503:
494:
303:Philippe Suchard
274:: milk chocolate
130:Philippe Suchard
39:
3623:
3622:
3618:
3617:
3616:
3614:
3613:
3612:
3583:Swiss chocolate
3573:
3572:
3571:
3561:
3559:
3547:
3539:
3537:
3532:
3528:Food portal
3520:
3510:
3508:
3500:
3474:
3448:National dishes
3443:
3355:
3319:list of cheeses
3287:
3282:
3252:
3247:
3246:
3239:
3225:
3209:
3180:Cocoa smuggling
3160:Chocolate bloom
3143:
3117:
2995:
2949:
2900:Chocolate syrup
2870:Chocolate gravy
2860:Chocolate coins
2806:
2752:
2746:
2650:
2645:Theobroma cacao
2609:
2603:
2599:
2596:
2544:Swiss chocolate
2540:
2535:
2529:
2510:
2489:
2468:
2439:
2418:
2399:
2380:
2355:
2336:
2295:
2290:
2289:
2274:
2272:
2264:
2263:
2259:
2249:
2247:
2239:
2238:
2234:
2224:
2222:
2218:
2214:
2213:
2209:
2201:
2197:
2191:Hackenesch 2017
2189:
2185:
2168:
2164:
2154:
2152:
2147:
2146:
2142:
2134:
2130:
2115:
2113:
2102:
2101:
2097:
2082:
2080:
2068:
2067:
2063:
2049:
2048:
2044:
2030:
2029:
2025:
2015:
1995:
1991:
1981:
1973:. p. 261.
1961:
1957:
1946:
1926:
1922:
1911:
1891:
1887:
1879:
1875:
1861:
1859:
1851:
1850:
1843:
1835:
1831:
1816:
1814:
1813:. 26 March 2021
1801:
1800:
1793:
1759:
1752:
1731:
1727:
1717:
1715:
1702:
1701:
1697:
1689:
1685:
1677:
1673:
1665:
1661:
1654:
1638:
1634:
1624:
1604:
1600:
1583:
1579:
1568:
1548:
1544:
1508:
1504:
1482:
1478:
1469:. p. 107.
1457:
1453:
1442:
1426:
1419:
1408:
1388:
1384:
1363:
1359:
1342:
1336:
1329:
1311:
1307:
1298:. p. 124.
1286:
1282:
1267:
1263:
1253:
1237:
1233:
1219:
1217:
1209:
1208:
1201:
1191:
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1147:
1143:
1138:
1133:
1105:
1098:
1091:
1086:
1084:
1081:
1037:
1007:
933:
898:First World War
886:
799:white chocolate
775:
529:
528:
527:
526:
506:
505:
504:
496:
495:
484:
476:Barry Callebaut
433:
326:Chocolat Kohler
254:
161:
115:
53:Chocolat Suisse
35:
32:Swiss chocolate
17:
12:
11:
5:
3621:
3611:
3610:
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3595:
3590:
3585:
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3569:
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3411:
3406:
3401:
3396:
3391:
3386:
3381:
3376:
3374:Bündnerfleisch
3371:
3369:Berner Alpkäse
3365:
3363:
3357:
3356:
3354:
3353:
3348:
3343:
3338:
3333:
3328:
3323:
3322:
3321:
3311:
3310:
3309:
3307:list of breads
3301:
3295:
3293:
3289:
3288:
3281:
3280:
3273:
3266:
3258:
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3248:
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3110:
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2983:
2978:
2973:
2968:
2963:
2957:
2955:
2951:
2950:
2948:
2947:
2942:
2940:Mint chocolate
2937:
2932:
2927:
2922:
2917:
2912:
2907:
2902:
2897:
2892:
2887:
2885:Chocolate milk
2882:
2877:
2872:
2867:
2862:
2857:
2855:Chocolate chip
2852:
2847:
2845:Chocolate cake
2842:
2837:
2832:
2831:
2830:
2820:
2814:
2812:
2808:
2807:
2805:
2804:
2799:
2794:
2789:
2784:
2779:
2774:
2769:
2764:
2758:
2756:
2748:
2747:
2745:
2744:
2739:
2734:
2729:
2724:
2719:
2714:
2709:
2704:
2699:
2694:
2692:Phenethylamine
2689:
2684:
2679:
2674:
2669:
2664:
2658:
2656:
2652:
2651:
2649:
2648:
2641:
2636:
2631:
2626:
2621:
2615:
2613:
2605:
2604:
2595:
2594:
2587:
2580:
2572:
2566:
2565:
2560:
2555:
2550:
2539:
2538:External links
2536:
2534:
2533:
2527:
2514:
2508:
2493:
2487:
2472:
2466:
2443:
2437:
2422:
2416:
2403:
2397:
2384:
2378:
2359:
2353:
2340:
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2315:
2296:
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2291:
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2287:
2257:
2232:
2207:
2195:
2183:
2162:
2140:
2128:
2095:
2061:
2042:
2023:
2013:
2007:. p. 98.
1989:
1979:
1955:
1944:
1920:
1909:
1903:. p. 62.
1885:
1873:
1841:
1829:
1811:Canton of Vaud
1791:
1750:
1744:, chapter 2.5
1725:
1695:
1683:
1671:
1659:
1652:
1632:
1622:
1598:
1577:
1566:
1560:. p. 44.
1542:
1502:
1476:
1451:
1440:
1417:
1406:
1382:
1357:
1327:
1305:
1280:
1261:
1251:
1231:
1199:
1168:
1161:
1140:
1139:
1137:
1134:
1132:
1129:
1128:
1127:
1122:
1117:
1111:
1110:
1096:
1080:
1077:
1061:Maison Cailler
1036:
1033:
1006:
1003:
1000:
999:
986:
973:
960:
932:
929:
885:
882:
879:
878:
868:
865:Easter bunnies
858:
793:, followed by
791:milk chocolate
774:
771:
770:
769:
759:
749:
742:
731:
721:
711:
701:
694:
684:
673:
663:
656:
641:
630:
623:
612:
597:
582:
581:(today Nestlé)
571:
556:
545:
508:
507:
498:
497:
489:
488:
487:
486:
485:
483:
480:
468:ruby chocolate
432:
429:
393:chocolate bars
368:Rodolphe Lindt
353:condensed milk
283:Rodolphe Lindt
253:
250:
246:(old) quintals
160:
157:
153:Rodolphe Lindt
141:milk chocolate
114:
111:
76:milk chocolate
15:
9:
6:
4:
3:
2:
3620:
3609:
3606:
3604:
3601:
3599:
3596:
3594:
3591:
3589:
3588:Swiss cuisine
3586:
3584:
3581:
3580:
3578:
3568:
3558:
3556:
3551:
3546:
3545:
3542:
3529:
3524:
3519:
3517:
3507:
3506:
3503:
3497:
3494:
3492:
3489:
3487:
3484:
3483:
3481:
3477:
3471:
3468:
3466:
3463:
3461:
3458:
3456:
3453:
3452:
3450:
3446:
3440:
3437:
3435:
3432:
3430:
3427:
3425:
3422:
3420:
3419:Tête de Moine
3417:
3415:
3412:
3410:
3407:
3405:
3402:
3400:
3397:
3395:
3392:
3390:
3387:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3366:
3364:
3362:
3358:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3320:
3317:
3316:
3315:
3312:
3308:
3305:
3304:
3302:
3300:
3297:
3296:
3294:
3292:Foods by type
3290:
3286:
3279:
3274:
3272:
3267:
3265:
3260:
3259:
3256:
3243:
3242:
3231:
3229:
3228:
3217:
3216:
3212:
3204:
3203:United States
3201:
3199:
3196:
3195:
3193:
3191:
3188:
3186:
3183:
3181:
3178:
3176:
3173:
3171:
3168:
3166:
3163:
3161:
3158:
3156:
3153:
3152:
3150:
3146:
3140:
3137:
3135:
3132:
3130:
3127:
3126:
3124:
3120:
3114:
3111:
3109:
3106:
3104:
3101:
3099:
3096:
3092:
3089:
3088:
3087:
3084:
3082:
3079:
3077:
3074:
3072:
3069:
3067:
3064:
3062:
3059:
3057:
3054:
3052:
3049:
3047:
3046:
3042:
3040:
3037:
3035:
3032:
3030:
3027:
3025:
3024:Big Chocolate
3022:
3018:
3015:
3014:
3013:
3010:
3008:
3005:
3004:
3002:
2998:
2992:
2989:
2987:
2984:
2982:
2979:
2977:
2976:Dutch process
2974:
2972:
2969:
2967:
2966:Broma process
2964:
2962:
2959:
2958:
2956:
2952:
2946:
2943:
2941:
2938:
2936:
2933:
2931:
2928:
2926:
2925:Hot chocolate
2923:
2921:
2918:
2916:
2913:
2911:
2908:
2906:
2903:
2901:
2898:
2896:
2893:
2891:
2888:
2886:
2883:
2881:
2878:
2876:
2873:
2871:
2868:
2866:
2863:
2861:
2858:
2856:
2853:
2851:
2848:
2846:
2843:
2841:
2838:
2836:
2833:
2829:
2826:
2825:
2824:
2823:Chocolate bar
2821:
2819:
2816:
2815:
2813:
2809:
2803:
2800:
2798:
2795:
2793:
2792:Raw chocolate
2790:
2788:
2785:
2783:
2780:
2778:
2775:
2773:
2770:
2768:
2765:
2763:
2760:
2759:
2757:
2755:
2749:
2743:
2740:
2738:
2735:
2733:
2730:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2708:
2705:
2703:
2700:
2698:
2697:Phenylalanine
2695:
2693:
2690:
2688:
2685:
2683:
2680:
2678:
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2659:
2657:
2653:
2647:
2646:
2642:
2640:
2637:
2635:
2632:
2630:
2627:
2625:
2622:
2620:
2617:
2616:
2614:
2612:
2606:
2602:
2593:
2588:
2586:
2581:
2579:
2574:
2573:
2570:
2564:
2561:
2559:
2556:
2554:
2551:
2549:
2545:
2542:
2541:
2530:
2524:
2520:
2515:
2511:
2509:9781292142234
2505:
2501:
2500:
2494:
2490:
2488:9788863454413
2484:
2480:
2479:
2473:
2469:
2467:9783905252644
2463:
2459:
2455:
2451:
2450:
2444:
2440:
2438:9783593507767
2434:
2430:
2429:
2423:
2419:
2413:
2409:
2404:
2400:
2394:
2390:
2385:
2381:
2379:9781526778925
2375:
2371:
2367:
2366:
2360:
2356:
2350:
2346:
2341:
2337:
2335:9781444357554
2331:
2327:
2323:
2322:
2316:
2314:
2313:2-8321-0036-8
2310:
2306:
2302:
2298:
2297:
2283:
2271:
2267:
2261:
2246:
2242:
2236:
2221:. Chocosuisse
2217:
2211:
2204:
2199:
2192:
2187:
2179:
2175:
2174:
2166:
2150:
2144:
2137:
2132:
2124:
2111:
2110:
2105:
2099:
2091:
2079:
2076:(in French).
2075:
2071:
2065:
2058:
2054:
2053:
2046:
2039:
2035:
2034:
2027:
2020:
2016:
2014:9781101635179
2010:
2006:
2005:Penguin Books
2002:
2001:
1993:
1986:
1982:
1980:9780857091260
1976:
1972:
1968:
1967:
1959:
1952:
1947:
1941:
1937:
1933:
1932:
1924:
1917:
1912:
1910:9781933782546
1906:
1902:
1898:
1897:
1889:
1883:, p. 75.
1882:
1877:
1869:
1858:
1854:
1848:
1846:
1838:
1837:Chrystal 2021
1833:
1825:
1812:
1809:(in French).
1808:
1804:
1798:
1796:
1787:
1782:
1778:
1774:
1771:(in French).
1770:
1769:
1764:
1757:
1755:
1747:
1743:
1739:
1735:
1729:
1713:
1709:
1705:
1699:
1692:
1687:
1680:
1675:
1668:
1663:
1655:
1653:9788863454413
1649:
1645:
1644:
1636:
1629:
1625:
1623:9781526778901
1619:
1615:
1611:
1610:
1602:
1594:
1590:
1589:
1581:
1573:
1569:
1567:9782035981820
1563:
1559:
1555:
1554:
1546:
1538:
1533:
1529:
1525:
1521:
1518:(2): 87–100.
1517:
1513:
1506:
1498:
1493:
1489:
1488:
1480:
1473:
1468:
1464:
1463:
1455:
1447:
1443:
1441:9782759233793
1437:
1433:
1432:
1424:
1422:
1414:
1409:
1407:9780470398845
1403:
1400:. p. 7.
1399:
1395:
1394:
1386:
1378:
1374:
1370:
1369:
1361:
1353:
1349:(11): 24–35.
1348:
1341:
1334:
1332:
1323:
1318:
1317:
1309:
1302:
1297:
1293:
1292:
1284:
1276:
1272:
1265:
1258:
1254:
1248:
1244:
1243:
1235:
1228:
1216:
1212:
1206:
1204:
1187:
1183:
1179:
1172:
1164:
1158:
1154:
1153:
1145:
1141:
1126:
1123:
1121:
1118:
1116:
1113:
1112:
1108:
1102:
1097:
1094:
1083:
1076:
1074:
1070:
1066:
1062:
1058:
1054:
1046:
1041:
1032:
1030:
1025:
1019:
1013:
996:
991:
987:
983:
978:
974:
970:
965:
961:
957:
952:
948:
947:
944:
942:
938:
928:
926:
922:
921:North America
918:
917:Great Britain
914:
909:
905:
903:
899:
890:
873:
869:
863:
859:
853:
849:
848:
845:
843:
839:
835:
831:
826:
824:
820:
816:
812:
808:
804:
800:
796:
792:
787:
785:
781:
768:
764:
760:
758:
754:
750:
748:in Toggenburg
747:
743:
740:
736:
732:
730:
726:
722:
720:
716:
712:
710:
706:
705:Camille Bloch
702:
699:
695:
693:
689:
685:
682:
678:
674:
672:
668:
664:
661:
657:
654:
650:
646:
642:
639:
635:
631:
628:
624:
621:
617:
613:
610:
606:
602:
598:
595:
591:
587:
583:
580:
576:
572:
569:
565:
561:
557:
554:
550:
546:
543:
539:
535:
531:
530:
524:
520:
516:
512:
502:
493:
479:
477:
473:
469:
465:
460:
457:
455:
450:
448:
443:
439:
428:
426:
422:
418:
414:
410:
406:
401:
396:
394:
390:
385:
381:
377:
373:
369:
364:
362:
358:
354:
350:
346:
342:
338:
333:
331:
327:
324:in Lausanne:
323:
318:
316:
312:
308:
304:
300:
296:
292:
284:
280:
273:
269:
262:
258:
249:
247:
243:
239:
233:
231:
227:
223:
219:
215:
214:cioccolatieri
210:
207:
203:
199:
195:
191:
187:
183:
178:
177:Hernán Cortés
170:
165:
159:Early history
156:
154:
150:
146:
142:
137:
135:
131:
127:
122:
120:
110:
108:
104:
100:
95:
93:
89:
85:
81:
77:
72:
70:
66:
62:
58:
54:
50:
46:
42:
38:
33:
26:
21:
3330:
3237:
3223:
3175:Chocolatiers
3148:Other topics
3138:
3043:
3029:Chocolaterie
2742:Valeric acid
2717:Theophylline
2643:
2639:Cocoa solids
2634:Cocoa butter
2624:Flavor cocoa
2518:
2498:
2477:
2448:
2427:
2407:
2388:
2364:
2344:
2320:
2304:
2293:Bibliography
2280:
2273:. Retrieved
2260:
2248:. Retrieved
2244:
2235:
2223:. Retrieved
2210:
2198:
2186:
2177:
2172:
2165:
2153:. Retrieved
2143:
2136:Beckett 2011
2131:
2121:
2114:. Retrieved
2107:
2098:
2088:
2081:. Retrieved
2073:
2064:
2056:
2051:
2045:
2037:
2032:
2026:
2018:
1999:
1992:
1984:
1965:
1958:
1949:
1930:
1923:
1914:
1895:
1888:
1876:
1867:
1860:. Retrieved
1832:
1822:
1815:. Retrieved
1806:
1784:
1775:(2): 96–97.
1772:
1766:
1745:
1733:
1728:
1716:. Retrieved
1712:the original
1707:
1698:
1693:, p. 4.
1691:Beckett 2015
1686:
1674:
1662:
1642:
1635:
1627:
1608:
1601:
1592:
1587:
1580:
1571:
1552:
1545:
1535:
1515:
1505:
1495:
1486:
1479:
1470:
1461:
1454:
1445:
1430:
1411:
1392:
1385:
1376:
1367:
1360:
1350:
1346:
1320:
1315:
1308:
1299:
1290:
1283:
1275:FrancoAngeli
1270:
1264:
1256:
1241:
1234:
1225:
1218:. Retrieved
1190:. Retrieved
1181:
1171:
1151:
1144:
1068:
1060:
1052:
1050:
1008:
934:
910:
906:
895:
884:Sales market
827:
788:
776:
461:
458:
453:
451:
440:, where the
434:
397:
365:
357:Henri Nestlé
345:cocoa butter
337:Daniel Peter
334:
319:
299:into tablets
288:
272:Daniel Peter
252:19th century
237:
234:
213:
211:
174:
145:Daniel Peter
138:
123:
116:
96:
88:Henri Nestlé
84:Daniel Peter
80:confectioner
73:
67:produced in
31:
30:
3567:Switzerland
3486:Agriculture
3198:Switzerland
3139:Switzerland
3034:Chocolatier
2986:Sugar crust
2818:Caffè mocha
2712:Theobromine
2682:Flavan-3-ol
2245:timeout.com
2216:"Chocology"
1679:Sloane 2016
1107:Food portal
1029:Chocosuisse
931:Advertising
919:and 13% to
729:Kreuzlingen
568:Kraft Foods
438:West Africa
69:Switzerland
3577:Categories
3434:Williamine
3384:Emmentaler
3122:By country
2772:Couverture
2727:Tryptophan
2722:Tryptamine
2702:Salsolinol
2677:Enkephalin
2672:Endorphins
2662:Anandamide
2655:Components
2619:Bulk cocoa
2610:Cocoa bean
2116:24 January
1945:0822388022
1881:Fromm 2019
1862:5 November
1368:Rive-Reine
1220:22 January
1211:"Chocolat"
1131:References
941:Matterhorn
746:Kägi Söhne
709:Courtelary
677:Cima-Norma
607:(today in
400:bitterness
384:apocryphal
361:Gala Peter
341:cocoa mass
285:: conching
218:Val Blenio
190:Val Blenio
3379:Damassine
3331:Chocolate
2991:Tempering
2954:Processes
2930:beverages
2600:Chocolate
1532:214556578
1322:Bianchini
1296:Routledge
1192:1 January
1136:Citations
1057:Kilchberg
784:Christmas
698:Stella SA
601:Maestrani
564:Serrières
515:Neuchâtel
442:Forastero
311:Neuchâtel
305:, opened
263:: tablets
216:) of the
99:hazelnuts
65:chocolate
37:‹See Tfd›
3465:Raclette
3389:L'Etivaz
3326:Chestnut
3226:Category
3000:Industry
2971:Conching
2811:Products
2782:Gianduja
2767:Compound
2737:Tyrosine
2732:Tyramine
2687:Lecithin
2667:Caffeine
2307:, 2003,
2275:27 March
2270:Le Matin
1971:Elsevier
1746:Conching
1492:Lausanne
1413:Cailler.
1352:Vevey...
1186:Archived
1079:See also
1067:and the
1021:and the
819:pralines
815:truffles
811:gianduja
763:Läderach
725:Bernrain
715:Teuscher
688:Felchlin
620:Le Locle
586:Sprüngli
579:Lausanne
549:Favarger
372:conching
315:melanger
242:molasses
230:Caffarel
206:Lausanne
149:conching
3541:Portals
3479:Related
3394:Gruyère
3240:Outline
3185:History
3129:Belgium
2981:Enrober
2920:Ganache
2546:in the
2458:Schwabe
2250:7 April
2225:13 June
2155:13 June
1718:25 June
1035:Tourism
995:Cailler
993:Ad for
980:Ad for
969:Suchard
967:Ad for
954:Ad for
913:Germany
842:terroir
823:Branche
807:praline
803:ganache
767:Ennenda
761:1962 –
757:Caslano
753:Alprose
751:1957 –
744:1934 –
733:1933 –
723:1932 –
713:1932 –
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584:1836 –
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566:(today
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547:1826 –
540:(today
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532:1819 –
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107:raisins
103:almonds
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542:Nestlé
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