Why Chocolates Are Famous In Switzerland?

Swiss chocolate is world famous, but what are the secret ingredients and obscure processes that make it so popular and loved?

Swiss chocolate production has been recognized as a world standard from around 1819 to today, which other countries can only dream of. It all started in 1819 when the first chocolate factory in Switzerland was opened by François Louis Callier.

In 1857 Swiss farmers and entrepreneurs in Ghana, Africa under their colonial rule were able to promote the production of cocoa trees. Ghana continues to be one of the world’s leading cocoa bean manufacturers.

By 1875, Daniel Peter, a Swiss citizen, had produced the first chocolate with an eight-year period of research and experimentation with a high proportion of milk using one of the most readily available Swiss creamy milk products.

The Great Names of Swiss Chocolate

Suchard became pupil’s trainee in 1815, opened his own shop in 1825 and Jacques Henri Nestle went into business in the following year, linking his condensed milk to Daniel Peter’s chocolate, to create the most creamy product, which is now the synonym for Swiss chocolate.

Soon came the name of the great producers and innovators in the history of Swiss chocolate.

 By 1868, Jean Tobler had established his own famous clothing line in Toblerone, and in 1893 the Lindt and Sprungli companies took over the company established by Charles Miller and Karl Bernhardt to become the largest chocolate manufacturer in Switzerland. You can opt Switzerland and paris package from Dubai.

Swiss Chocolate Manufacture

So what are the secrets that are so luxurious and unique to Swiss chocolate?

In Equatorial Africa, cocoa beans are produced with very high quality. Then, in the case of Neuchatel, Swiss chocolate producers are taking their beans and producing chocolate which have more coconut beans and less cocoa butter than other chocolates–up to 80%.

Then, there is the milk, a pasture made with specially grown cows which adds to the smoothness of the chocolate and a high quality of mild milk rich.

The velvety taste and texture of Swiss chocolate is also the consequence of the additional conchage offered to most products, which is 75 hours and 150 hours of smoothing between granite rollers.

The long slow rolling and folding helps liquid chocolate to ventilate, avoiding the bitterness of chocolate granules and creating a small stream of cocoa butter around every cocoa particles.

Time also has a role. Many Swiss chocolate makers produce white chocolate and then immediately use it and, on the other hand, they may require that they ages up to six months in the dark chocolate they produce, like a good cheese, in order to make its complex tastes.

The final secret ingredient in Swiss chocolate processing is one which can not be imported or copied – dry and uncontaminated Swiss air gives the manufacturing process special quality without adding moisture to the mixture, contributing to a richer taste.

It is fascinating to travel from cocoa beans on a farm to chocolate treats and delicious chocolate.

Cocoa Beans

The cocoa tree, which is called an “understory tree,” is an unusual tree to begin with, and it must grow in the shade of other trees. Because 50 feet of cocoa plantations are large and need trees 200 feet to shade them!

Second, cacao trees are demanding plants: they are always warm and humid, shaded by the tropical sun, and wind covered. On the other hand, a healthy tree can produce fruit for up to a hundred years, which allows a long productive life to correct the plantation.

Cocoa beans are first manufactured by a 3 to 5 year old tree. Minute pink or white flowers that emerge along the tree’s main branches must be pollinated by small flies or by hand. With a comb, the farmer ascends his tree and transfers the pollen from one flora to another. Pollinated flowers turn into soccer pots that contain cocoa beans.

Harvest

Ripe pods are collected by hard labor–long stick cloths are used to cut through the rod of the load, then collected and stocked to be partitioned. When removed from the jar and left to dry in the sun, the beans are coated with a sticky white pulp, which is then placed in bags and taken to market. Opt Switzerland tour package from Dubai.



time_business_news_tbn_publish_with_us