page_title: Swiss chocolate
section_title: History
hierarchical_section_title: Swiss chocolate / History
caption_attribution_description: English: A picture with the Villars Swiss Chocolate, with served plate and the carton box above.
context_page_description: Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar can originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
  Switzerland is particularly renowned for its milk chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.
context_section_description: 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 the Ticino.
  In the 19th and early-20th centuries, the following chocolate factories were founded:
  1819 - Cailler in Vevey (today Nestlé)
  1826 - Favarger in Versoix, Canton of Geneva
  1826 - Suchard in Serrières (today Kraft Foods)
  1830 - Kohler in Lausanne (today Nestlé)
  1836 - Sprüngli in Zurich, company split into Confiserie Sprüngli and Lindt & Sprüngli in 1892
  1852 - Maestrani in Luzern (today in Flawil)
  1862 - Klaus in Le Locle
  1867 - Peter in Lausanne (today Nestlé)
  1879 - Lindt in Bern (today Lindt & Sprüngli)
  1887 - Frey in Aarau (today Migros)
  1899 - Tobler in Bern (today Kraft Foods)
  1901 - Chocolat de Villars in Villars sur Glâne
  1908 - Felchlin in Schwyz
  1928 - Stella SA in Lugano (1987 Giubiasco)
  1929 - Camille Bloch in Courtelary
  1932 - Teuscher in a small town in the Swiss Alps
  1932 - Bernrain in Kreuzlingen
  1933 - Chocolats Halba in Wallisellen (today Coop)
  1934 - Kägi Söhne AG in Toggenburg
  In the second half of the 19th century, Swiss chocolate started to spread abroad. Closely linked to this was the invention of milk chocolate by Daniel Peter in Vevey and the invention of conching by Rodolphe Lindt.
caption: An example of a Swiss chocolate from the Chocolat de Villars' Swiss Chocolates
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