Swiss-Style Chocolate

Of the three styles of bonbons (Belgian, French and Swiss); Swiss chocolates are the most creamy, smooth, soft and velvety and have a greater focus on milk chocolate. The quality of the milk used in Swiss chocolate, which comes from alpine cows, contributes its own creaminess.

In 1879, Daniel Peter, a Swiss chocolate manufacturer, successfully created milk chocolate by substituting powdered milk for the whole milk or cream that had been used unsuccessfully previously. In that same year, another chocolate manufacturer, Rodolphe Lindt, invented conching, the process that makes chocolate smoother and more velvety.