Swiss chocolate guide. Stories of 3 chocolate brands

Switzerland is often called as a home of the world’s best chocolate. The country has long and sustainable traditions of making it. In 1875, Daniel Peters created the first milk chocolate. Since then Swiss chocolatiers invented various truffles, pralines, cakes, and mousses. An average Swiss consumes 21 pounds of chocolate a year. This rate is among the highest in the world.

SUISSEPIC is ready to guide you through the best Swiss chocolate brands.


In 1819, François-Louis Cailler opened one of the first mechanized chocolate factory located in the picturesque Corsier, which is near Vevey. And Cailler became the first chocolate brand in Switzerland. Its traditional recipes include condensed milk, fresh milk from local dairies, sustainable cocoa and select ingredients.

The factory Maison Cailler is possible to visit. It is located in Broc, which is near Gruyeres. Opening hours from 10h00 till 17h00 from April to October and from 10h00 to 16h00 from November until March.  There is also a chocolate workshop, where true chocolate lovers can create chocolate variations in a special workshop under the strict eye of Cailler chocolatier. Your tasty presents are possible to take back home. At a factory shop you can buy ready-made chocolates and other great souvenirs.


The Lindt & Sprungli, owner of Lindt chocolate trademark has been producing finest chocolate for more than 170 years. It is a global leader, supplying its products to more than 120 countries. With headquaters in Zurich, Lindt & Sprungli has 12 production facilities in Europe and the United States.

The history of the brand dates back to the fact when confectioners David Sprüngli-Schwarz and his son, Rudolf Sprüngli-Ammann established their own small confectionery shop Sprungli & Son in Marktgasse. They started to produce solid chocolate and soon became successful. In 1859, they opened a second and larger confectionery shop in Zurich.

In 1892, the Sprungly family merged Rodolphe Lindt’s Bern based factory. And Lindt became the basis of the brand. Before selling his business, Rodolphe Lindt already had a name for himself as a top-class chocolate maker.

In 1879, he developed the process of ‘conching’ which produced soft chocolate that would melt in the mouth. For many years, chocolate manufacturers in Switzerland and the rest of the world tried to discover the secret behind his recipe.

Chocolate exhibits are available to see at the Jungfraujoch and at the Swiss Museum of Transport in Luzern.


Who does not know this famous chocolate bars with Matterhorn at the package? This is Toblerone. In 1908, Theodor Tobler and Emil Baumann created the brand in Bern. They developed a unique milk chocolate recipe, which included nougat, almonds and honey and had a distinctive triangular shape. They named this product Toblerone.

Tobler applied for a patent for the Toblerone manufacturing process in Bern in 1909. It became the first patented milk chocolate bar with almonds and honey. In 1970, the Tobler Company merged with the Jacobs Suchard Company and after became a part of the US confectionery company Mondelēz International, Inc.

Toblerone is manufactured exclusively in Bern. Toblerone’s fans love tasting different flavors such as white, pralines, plain, fruit, nuts, and honeycomb.

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