 Below the cathedral in Berne, RODOLPHE LINDT (1855 1909) opened a chocolate
factory powered by a water-wheel. A born manufacturer, his genius for invention
led him to a new process by which he produced the first melting, or fondant,
chocolate. The refining effect, which we know today as "conching", was first
noticed by Rodolphe Lindt while processing chocolate over several days in a
narrow mixing trough.
He incorporated this into his
production methods and, at the same time,
developed equipment on principles still in use today. The addition of cocoa
butter to the chocolate, to give it the necessary melting quality, was another
epoch-making discovery of this man from Berne. These
discoveries and the invention of milk chocolate by Daniel Peter were essential
to the manufacture and success of the fine Swiss chocolate we know today.
|
