When people hear the word chocolate, the verb that comes to their mind is probably ‘eat’, not ‘drink’. The most associated adjective seems to be ‘sweet’ and many of us would picture a box of pralines, a chocolate bunny, or a chocolate bar.
Speaking of chocolate bars, let’s find out when chocolate was born, and the first chocolate bars appeared.
Starting with the terminology of chocolate, many experts nowadays use the term “cacao” to refer to the beans before being processing, while the term “chocolate” refers to any final product made from cocoa beans.
The origin of the word chocolate goes back to the Aztec world and it says “Xocatl”, which referred to a bitter drink made from cocoa beans it is estimated that chocolate has been consumed for more than 2,000 years.
The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered how to mix the ingredients of cocoa powder, sugar, and cocoa to create a paste with a higher percentage of cocoa butter which could then be molded into a solid chocolate bar more easily.
In 1875, Daniel Peter, a Swiss Chocolatier, had the idea of combining milk with chocolate. When he discovered the perfect mix, milk chocolate became a winning combo in no time and turned into a groundbreaking success that would link Switzerland to chocolate forever.
The Swiss chocolate industry itself is founded on a years-long tradition.
Switzerland belongs to the first country which has produced chocolate with a number of Swiss Chocolatiers who are considered true pioneers of the chocolate industry.
Did you know that Swiss people themselves rank among the top chocolate lovers in the world, consuming a great deal of chocolate every year averaging between 11 and 12 kilos per capita?
The texture of Swiss chocolate is one element that makes it irresistible and distinguishes itself from many others. Swiss chocolate owes its smooth and creamy texture to an innovative technique called “conching” which homogenizes the product and enhances flavors.
Rodolphe Lindt discovered that process in 1879 and since then that technology is being used to create melt-in-the-mouth premium chocolate.
With finest ingredients such as roasted Piedmont hazelnuts, flavorful raisins, coconut flakes, and lightly salted caramel pieces, covered in the best milk and grand cru chocolate, Sprüngli’s premium chocolate bar selection is delicious and each piece is a one-of-a-kind chocolate creation.
Swiss milk chocolate is prepared using the traditional skills of the master chocolatier with great skill and passion. Turning each of their premium chocolate bars into a true chocolate indulgence with a melt-in-the-mouth experience.
Sprüngli, as a pioneer of grand cru chocolate in Switzerland, is using its expertise to create exquisite grand cru specialties. Maracaibo, Baracoa, Suhum, Beni, and Selva Zoque – are the regions where the fine cocoa beans are grown and processed to produce Sprüngli’s range of premium grand cru chocolate bars. Always being committed to distinctive quality, with the finest varieties of cacao beans from the world’s best-growing regions, harvested by hand and processed with the utmost care.