Swiss Chocolate

At the outset, the Swiss chocolate pioneers had to struggle hard for their subsequent sweet success. When, in the second half of the 18th century, natives of Yal Blenio in the Tessin popularised chocolate in this country, too, nobody dreamt that, just a few decades later, a handful of Swiss would lay the foundations of the world-wide reputation of our chocolate industry. Neither our geographical position nor the customs and habits of our forefathers argured well for the success of such a venture. However disunited the efforts of the Swiss chcolate pioneers may have been, they were firmly united by a single purpose - to improve the quality of the chocolate. Only in this way could they keep abreast of the large foreign manufacturers who had already made a name for themselves throughout the world. The technical genius of these pioneers seems to have been almost inexhaustible; their inventive skill showed itself not only in the development of ever more efficient machinery, but also in their constantly more refined recipes for the manufacture of chocolate.

Many of the names which make our mouths water when we see them as well known trade marks on the boxes of all the best chocolates, recall to our memories the work and the lasting achievements of the pioneers of Swiss Chocolate. From small beginnings, for the most part, they laid the foundation stones of concerns which uphold the reputation of Swiss chocolates right up to the present day.

FRANCOIS-LOUIS CAILLER (1796-1852)
PHILIPPE SUCHARD (1797-1884)
CHARLES-AMEDEE KOHLER (1790- 1874)
RODOLPHE SPRÜNGLI (1816- 1897)
AQUILINO MAESTRANI (1814-1880)
JACQUES KLAUS (1814-1909)
DANIEL PETER (1836 - 1919)
HENRI NESTLE (1814 - 1890)
RODOLPHE LINDT (1855 - 1909)
JEAN TOBLER (1830-1905)

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