Food critics and historians say that Belgian chocolate came first, for one thing, and that they introduced it to the Swiss. But the preference is subjective. The Mayor of Zurich brought the recipe back from Brussels in 1697 according to stories. But the scientific facts say that Belgian chocolate icing has a higher cocoa content, but Swiss chocolate has a creamier texture and milder flavor. So, experts can agree that dark chocolate is typically Belgian and milk chocolate is Swiss.