Is Swiss Chocolate Better Than Others?
Many chocolate lovers agree that Swiss chocolate is the best chocolate in the world. Chocolates from Switzerland has earned such a reputation of high quality that they have become the luxuries in the chocolate industry.
Swiss chocolate started out when Mayor Heinrich Escher tasted the chocolate in Brussels, Belgium in 1697. He brought some and replicated it in Zurich, Switzerland where he holds office. Here, the chocolate was eaten during celebrations of the guilds that ruled the city. However, in 1722, the Zurich cancelled banned the chocolate.
It took thirty years to revive the consumption of chocolate. Many locals did not appreciate the chocolate for a long time. It took almost a hundred years before the first chocolate shop in Switzerland opened in 1792.
Although the Swiss cannot claim the invention of the chocolate, they are the ones who set the standard for high quality. It began with Charles-Amedee Kohler who created the popular hazelnut chocolate in 1830.
Soon, a man named Daniel Peter tried different recipes for chocolate, discovering and implementing techniques to make chocolate sweeter, smoother, and softer. After years of experimenting, he was able to produce milk chocolate, or white chocolate, which is still consumed in Switzerland in great quantities. As a side note, over 80 percent of the chocolate presently consumed in Switzerland is white chocolate.
After Mr. Peter, a man named Rudolphe Lindt produced the first melting, or fondant, chocolate in 1879. The process gave a velvety texture to white chocolate. Additionally, he added cocoa butter, which gave the chocolate its necessary melting quality.
The combination of these qualities produced the Swiss chocolates we now enjoy.
The technique of making Swiss chocolate soon spread its way around the world, thanks to immigrating Swiss. Swiss chocolate makers were spread in Germany, Russia, Denmark, Swe
den, Norway, Finald, and eventually, the United States.
In fact, many famous chocolaters traced their origins to these Swiss chocolatiers. For example, chocolatier Jean Neuhaus of Neuchatel chocolate immigrated to Brussels. Milton Herschey of Hersheys chocolate descended from Christian Hirschi, who was a Swiss.
Given the expertise of the Swiss in chocolate making, can it be said that Swiss chocolate is better than most other chocolates?
It depends. Belgians excel in making dark chocolate. Russian chocolate have some fruit alcohol that adds a little kick upon consumption. American chocolates, most notably M&Ms and Hersheys, have nuts or raisins inside them that adds an extra flavor.
Many health enthusiasts also ask the question is Swiss chocolate better than other chocolates? Studies show that dark chocolate is healthier than white chocolate since the former has less fat, less sugar, and more antioxidants than the former. Therefore, it might not be the best when it comes to the subject of health.
It can't be denied though that Swiss chocolate is extremely popular and versatile due to its great taste and texture. Also, Swiss chocolate is extremely versatile. Specially crafted or prepared chocolates appear in each season and festival. For example, chocolate bunnies are distributed and sold during Easter, chocolate mushrooms in autumn, and chocolate flowers in springtime.
Each region also has its own specialty. In Zurich, for example, chocolatiers make chocolate Booggs (an evil spirit of winter). In Geneva, chocolatiers place soup and marzipan vegetables in bowls made of chocolate.
Switzerland guard its reputation as a leader in chocolate making. They value this reputation so much that they make sure that it does not get tarnished. Imitators are hunted down, arrested, and forced to stop any claim. So if you purchase a chocolate that claims to be Swiss-made, then you can be sure that it is really Swiss-made.
So is Swiss chocolate better than other chocolates? As you can see, it all depends on the consumer.
Swiss chocolate started out when Mayor Heinrich Escher tasted the chocolate in Brussels, Belgium in 1697. He brought some and replicated it in Zurich, Switzerland where he holds office. Here, the chocolate was eaten during celebrations of the guilds that ruled the city. However, in 1722, the Zurich cancelled banned the chocolate.
It took thirty years to revive the consumption of chocolate. Many locals did not appreciate the chocolate for a long time. It took almost a hundred years before the first chocolate shop in Switzerland opened in 1792.
Although the Swiss cannot claim the invention of the chocolate, they are the ones who set the standard for high quality. It began with Charles-Amedee Kohler who created the popular hazelnut chocolate in 1830.
Soon, a man named Daniel Peter tried different recipes for chocolate, discovering and implementing techniques to make chocolate sweeter, smoother, and softer. After years of experimenting, he was able to produce milk chocolate, or white chocolate, which is still consumed in Switzerland in great quantities. As a side note, over 80 percent of the chocolate presently consumed in Switzerland is white chocolate.
After Mr. Peter, a man named Rudolphe Lindt produced the first melting, or fondant, chocolate in 1879. The process gave a velvety texture to white chocolate. Additionally, he added cocoa butter, which gave the chocolate its necessary melting quality.
The combination of these qualities produced the Swiss chocolates we now enjoy.
The technique of making Swiss chocolate soon spread its way around the world, thanks to immigrating Swiss. Swiss chocolate makers were spread in Germany, Russia, Denmark, Swe
In fact, many famous chocolaters traced their origins to these Swiss chocolatiers. For example, chocolatier Jean Neuhaus of Neuchatel chocolate immigrated to Brussels. Milton Herschey of Hersheys chocolate descended from Christian Hirschi, who was a Swiss.
Given the expertise of the Swiss in chocolate making, can it be said that Swiss chocolate is better than most other chocolates?
It depends. Belgians excel in making dark chocolate. Russian chocolate have some fruit alcohol that adds a little kick upon consumption. American chocolates, most notably M&Ms and Hersheys, have nuts or raisins inside them that adds an extra flavor.
Many health enthusiasts also ask the question is Swiss chocolate better than other chocolates? Studies show that dark chocolate is healthier than white chocolate since the former has less fat, less sugar, and more antioxidants than the former. Therefore, it might not be the best when it comes to the subject of health.
It can't be denied though that Swiss chocolate is extremely popular and versatile due to its great taste and texture. Also, Swiss chocolate is extremely versatile. Specially crafted or prepared chocolates appear in each season and festival. For example, chocolate bunnies are distributed and sold during Easter, chocolate mushrooms in autumn, and chocolate flowers in springtime.
Each region also has its own specialty. In Zurich, for example, chocolatiers make chocolate Booggs (an evil spirit of winter). In Geneva, chocolatiers place soup and marzipan vegetables in bowls made of chocolate.
Switzerland guard its reputation as a leader in chocolate making. They value this reputation so much that they make sure that it does not get tarnished. Imitators are hunted down, arrested, and forced to stop any claim. So if you purchase a chocolate that claims to be Swiss-made, then you can be sure that it is really Swiss-made.
So is Swiss chocolate better than other chocolates? As you can see, it all depends on the consumer.
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