Why Switzerland is a haven for chocolate lovers!

Across Switzerland, travellers can experience different chocolate tasting tours in Zurich, Bern and Basel

By Puja Gupta

Did you know that your favourite chocolate brands like Nestle, Lindt, Toblerone are all Swiss? Chocolates from this beautifully diverse country are famous across the world for a few reasons. Here they are:

Sweet History

The nation has a long history of excellence in chocolate making that goes back 200 years when François-Louis Cailler opened the first mechanized chocolate factory in Vevey in 1819. He put into practice all the tricks he’d learnt as a trainee in Ticino with Italian chocolatiers. That was the start of the Switzerland’s love affair with chocolate that continues even today with local chocolatiers still using traditional recipes handed down from generations. Though the Swiss chocolate industry is founded on tradition, it is always looking to break new ground which is one of the secrets of its success. In 1887, after many attempts, the Swiss chocolatier Daniel Peter, created the original formula for what was to become the first successful milk chocolate in the entire world.  Peter called his product, “Gala” from the Greek, which means, “from the milk.” Before this, Chocolate was not considered a delicacy. It is more of a nourishing and medicinal food because of its bitter taste. Apart from this, the Swiss have taught confectioners several new and important techniques like tempering of chocolate and conching to texture and flavour the chocolate that creates a melt-in-the-mouth experience.

Passionate Chocolatiers

Last year, one of the oldest Swiss chocolatiers in the world — Lindt, launched the ‘Home of Chocolate’ in Zurich. This 65,000 sq. ft., three-floor, multi-functional museum space dedicated only to chocolate, is devoted to the history and production of one of Switzerland’s most delectable exports. The space also houses the world’s largest ‘Chocolate Fountain’ which stands tall at 9m at the entrance of the building, as well as the world’s largest Lindt chocolate shop, a Lindt café, and a Lindt Chocolateria for people who like to make their own chocolate creations. An ode to chocoholic’s world over, this chocolate haven is yet another reason why we all need to add Switzerland to our travel bucket lists!

Chocolate Tours

Across Switzerland, travellers can experience different chocolate tasting tours in Zurich, Bern and Basel. One of the more unique and fun chocolate tours takes guests through Lavaux. On this route, travellers can go on a hike to learn more about the history of this sweet temptation while also savouring the delights of Grand Cru pralines en-route! One can also head to the Funky Chocolate Club in Interlaken to discover the art of chocolate making. The Club provides visitors with aprons, a chef’s hat and all the ingredients needed to step into the shoes of a real chocolatier and create a personalized Choco masterpiece!

In addition to the tours, the Montreux-Berner Oberland railway has dedicated a whole train to the world’s most irresistible temptation. The Chocolate train runs between Montreux and the Cailler-Nestlé chocolate factory at Broc and is a ‘must-do’ for those who want to satiate the ‘sweet tooth’ as well as for the railway and travel enthusiasts. With such an abundance of chocolate available across the country, it is not difficult to imagine that the Swiss are the biggest consumers of chocolate than any other nation in the world. They eat a record 11kgs of chocolate a year! No wonder then that they are a happy lot. Chocolate is known to have extremely soothing properties and is a known brain stimulator. So, the best thing to take your mind off morbid news and thoughts these days would be to grab a bar of Swiss chocolate, uplift your spirit and relax!

In the meanwhile, until you plan your next holiday to Switzerland, you can tease your taste buds and take a virtual tour of the Lindt museum here:

Check Out These Scrumptious Chocolate Recipes

Another reason to indulge in chocolate.

By N. Lothungbeni Humtsoe

Immerse yourself in the goodness of chocolate with some delicious recipes. These can be easily recreated within minutes at home in your microwave to enjoy on Chocolate Day.

Chocolate Mendiants by Whirlpool India 

Ingredients

• 50gms Dark Chocolate
• 5gms Roasted and Chopped Almonds
• 5gms Cashewnut
• 5gms Walnut
• Few Grain Sea Salt

Method

• Take a microwave oven proof glass bowl
• Add 50gms dark chocolate
• Microwave for 2 minutes at 300W
• Drop small spoons of chocolate on the sheets
• Use the back of the spoons to form little circles
• Place two to three topping elements – Walnut, Cashwenut, Almond and Sea salt
• Allow the chocolate to set

Choco Lava by Whirlpool India 

Ingredients

• 300 grams All Purpose Flour
• 50 grams Granulated sugar                         
• 12 grams Cocoa Powder                               
• ½ teaspoon baking Powder                         
• 40 grams Butter                               
• 1 Egg                                    
• 30 grams Chocolate 
• Milk                                      

Method

• In a bowl, mix the flour, sugar, cocoa powder, chopped chocolate
• Add the milk, melted butter, egg and mix well
• Pour the batter into the mug and place the mugs onto a baking tray
• Press Microwave once on your magicook pro to select P100.  And press the clock to set the timer for 2 minutes
• Remove from the oven when it displays End
• Allow it to stand for 2 minutes before serving
• Dust some sugar on top and serve

BITTER CHOCOLATE, CARAMELISED WALNUT PARFAIT by Chef Surendra Negi, Master Pâtissier at Taj Palace, New Delhi

INGREDIENTS

• 52% Dark Chocolate          250 gm
• Fresh Cream                     125ml
• Whipping Cream (Cold)     200ml
• Chocolate Ice Cream         300 gm
• Walnuts                              50 gm
• Caster Sugar                     40 gm

METHOD

• Chop the chocolate, and place in a large bowl.
• Bring the cream to a boil, and the pour over the chocolate, mixing the two with a rubber spatula till well incorporated. Allow this ganache to cool. Reserve a third of it for plating, and mix in the rest with the ice cream.
• Whip the cream until it has soft peaks. Fold into the chocolate mixture, and place in the freezer to allow it to rest.
• For the caramelised walnuts, toast the walnuts in the oven at 180 degrees Celsius for 6 minutes. Allow them to cool completely, and place in a bowl near the stove. Next to this, place a tray lined with baking paper and two forks.
• In a thick-bottomed saucepan over medium heat, melt the sugar till it is a light amber colour for about 4-5 minutes, stirring gently throughout. As soon as the caramel is ready, add in the walnuts, mixing thoroughly to ensure each is coated well. Working fast, turn this onto the tray, and, using the forks, separate the walnuts. This will be extremely hot, so be careful not to touch them at this stage. Allow to cool.
• To serve, spoon your bitter chocolate parfait into your desired bowls, pipe in the reserved ganache using a piping bag and a star nozzle, and scatter some caramelised walnuts on top.
• Serve chilled.