Swiss Chocolate
Swiss Chocolate: The Benchmark for Smooth
Switzerland didn't invent chocolate, but it invented the part everyone remembers — the melt. Milk chocolate and the conching process both came out of 19th-century Swiss workshops, and that silky, no-grit texture is still the standard the rest of the world is measured against. Shop Swiss chocolate bars, truffles, and pralines, imported and shipped from New Jersey.
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Frequently Asked Questions
What makes chocolate officially "Swiss"?
Swiss chocolate must be manufactured in Switzerland — the milk, the conching, and the moulding all happen there. Cocoa beans are imported (they can't grow in the Alps), but the chocolate-making itself has to be Swiss for the label to apply.
Who invented milk chocolate?
Daniel Peter, a Swiss chocolatier, in 1875. He solved the water-content problem by using condensed milk — supplied by his neighbour Henri Nestlé — and milk chocolate as the world knows it was born.
What is conching?
Conching is the prolonged grinding and aeration of chocolate, invented by Rodolphe Lindt in 1879. Running for many hours, it drives off harsh flavours and shrinks the sugar and cocoa particles below the tongue's detection threshold — which is exactly why Swiss chocolate feels smooth rather than gritty.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
