Swiss chocolate - the best from small producers

Switzerland is a country with a sweet tooth, with 9 kilograms of chocolate per capita per year.

Switzerland is known throughout the world as a producer of some of the best chocolate around. But before we can determine which Swiss chocolates are the best, one question needs to be answered: why is Switzerland famous for chocolate? That's where our chocolate making expert will help us.

Many people do not know that the most important invention in the history of chocolate was made in Switzerland.

If chocolate has a smooth and creamy flavor, we owe it to Swiss chocolatier Rodolphe Lindt, who invented the conching machine. One day in 1879, he accidentally left his chocolate mixer running all weekend. When he awoke on Monday morning, he discovered that the chocolate had improved in flavor and texture after prolonged mixing. The chocolate eventually lost its rough texture and became smooth. Just a few months later, another breakthrough was made in Switzerland.

Daniel Peter was a Swiss chocolatier and neighbor of Henri Nestlé, the German-Swiss confectioner who had invented milk powder in 1867. Daniel came up with the idea of mixing Henri's milk powder with cocoa Nestlé and sugar. The result? The first board of milk chocolate.

But what do these inventions have to do with Swiss chocolate today?

The fact that Swiss chocolate is made in Switzerland does not guarantee its quality in the same way that Belgian chocolate does. Fine cocoa flavor, the skill of the chocolatier, and the quality of the ingredients are the most important factors in producing high quality chocolate. Unfortunately, not all professionals in the country are equally committed to quality. Some Swiss chocolatiers use large quantities of couverture chocolate, commercial equipment, and inexpensive ingredients to make "Swiss chocolate," and charge high prices simply because they do so. Moreover, what was once a secret patented invention is now a common method and tool available worldwide. Of course, some Swiss chocolates are worth buying, while others are not.

If you are looking for the best chocolate Switzerland produces, it is best to keep an eye on the most famous brands such as Lindt & Sprüngli, Nestlè, Maison Cailler and Toblerone. Chocolates produced on a large scale from cocoa not available elsewhere are full of useless ingredients and do not satisfy the most sophisticated palates at low prices. Instead, it is worth giving the small Swiss chocolatiers a chance.

Here are the best unexpected Swiss chocolates I can single out in my expert opinion for your purchase.

La Fleur

La Fleur produces gorgeous chocolate bars. Cacao from Venezuela, Brazil, and Ecuador arrive at the Zurich factory and are processed using traditional methods and some machinery. The goal is to bring out the natural flavor of each cacao.

If you are looking for a chocolate with a rich flavor and intense aroma, I think you should try La Fleur Chocolate.

Taucherli Chocolate

Master chocolatier Kay, who heads the Taucherli team, creates the most innovative and award-winning chocolates. The precision crafted bars include some of the trendiest, most provocative and fun treats. Collaborations with local companies in specialty areas such as coffee and liqueurs provide the essence of artisanal craftsmanship.

If you like to experiment with new flavors and ingredient combinations, this is where I recommend.

Kurzi Cacao

Swiss chocolate is plant-based thanks to artisan chocolatier Britta. Her chocolate factory combines raw cocoa beans with a variety of vegan ingredients such as nuts, fruits, and flowers to create delicious milk chocolate that is incomparable to dairy products. In the form of fresh candies and pastries, the New Moon store in Zurich now offers even greater accessibility to dairy-free chocolate lovers.

In my expert opinion, if you are looking for vegan chocolate that tastes as good as traditional chocolate, Kurzi Cacao chocolate is worth a try.

Orfève

In the heart of Geneva, the influential François-Xavier and Caroline do the entire chocolate-making process, from sorting the cocoa beans to roasting each variety. Like winemakers, they age the chocolate for several weeks to stabilize the natural flavor of the cocoa before selling it. Opening a chocolate bar is like opening an antique treasure: the chocolate is a treasure to be treasured, but it is also a treasure to be treasured.

If you are looking for chocolate that is a work of art, Orfève chocolate is worth trying.

Garçoa Chocolate

Colorful, eye-catching pops of design make the Garsoa chocolate bar unique. Fine cocoa from Ghana, India, and Peru is skillfully processed into bars, drinking chocolate, cocoa beans, and baking chocolate. In addition to superior flavor, Garsoa Chocolate's priority is transparency, which is why the company's website details the source of its cocoa beans.

If you are looking for a colorful and interesting chocolate that attracts attention with its design, you will not regret trying this chocolate.

Milkboy Chocolate  

Milk chocolate and white chocolate lovers will appreciate Milk Boy's assortment of Swiss-made chocolates. These creamy chocolates are made with a base of fine milk from local alpine dairy farms and natural ingredients such as crunchy caramel, bourbon vanilla, and toasted almonds. Gluten-free and soy-free, each 100 gram bar will satisfy any sweet tooth.

If you're looking for a chocolate that contains only healthy ingredients, I recommend Milkboy Chocolate - it's a great option.

Switzerland is home to some of the greatest inventions in chocolate, so it's no wonder that over the centuries it has built up a strong reputation as the home of the world's best chocolate. And to conclude, Swiss chocolate is not just a treat, it is a true work of art. It is made with love and attention to detail, and the skill of Swiss chocolatiers is amazing.

We hope that our expert opinion will help you find your favorite Swiss chocolate.