Swiss Chocolate History

Swiss Chocolate has earned a reputation for being innovative and of the highest quality.  A title that wasn't obtained overnight, but over centuries of devotion to development and improvement.  Now the Swiss Chocolate industry boasts massive production output and colossal worldwide export figures.  Such success cannot be attributed to any one chocolate maker or entrepreneur but to a selection of bold visionaries who foresaw the potential of a perfected product and  faithfully endeavoured to succeed and put Swiss chocolate in its rightful place. 
Below is a brief profile of Swiss chocolate's leading pioneers:

Francoise Louis Cailler (1796-1852)

Originating in Vevey, Francoise Louis Cailler developed his skills in Turin and returned to Switzerland in 1819 to open a mechanised chocolate factory  in Corsier-sur-Vervey.  He was the first to use a rotary grater for chocolate beans. He manufactured 16 different chocolate flavors including vanilla and cinnamon.

Jacques Foulquier (1799-1865)

Jacques Foulquier was producing chocolates by hand in 1826. He was succeeded by his son-in-law Jean Samuel Favarger creating the now famous brand name.

Charles Amédée Hohler (1790-1874)

A supplier of chocolate raw materials, later became a chocolate manufacturer; reputed to be the creator of nut chocolate. His family run company also trained Rudolf Lindt, and Robert Fry.

Phillipe Suchard (1797-1884)

Renowned Swiss businessman. Phillipe Suchard returned to Switzerland after 2 years in America to open his first two man, water-driven chocolate factory on the banks of a river in Neauchatel "Chocolat Suchard" which was to become a worldwide brand  name.  Later, he became the first Swiss chocolate maker to set up a factory abroad in Lorrach Germany. Suchard's business exploits extended beyond chocolate;  he was the first to introduce steam ships to some of Switzerland's lakes and rivers.  He also had interests in silk, macaroni, asphalt and even iron ore exploitation in America.

Jacques Klaus (1814-1909)

Born in canton of Zurich, he travelled across Switzerland and France before residing in Locle where he set up a confectionary business and later (in 1856) a chocolate factory which proved to be very successful.

Daniel Peter (1836-1919)

A chocolate maker who Joined forces with his father-in-law Françoise-Louis Cailler to form The Peter-Cailler Company in 1867.  Eight years later he created the worlds first milk chocolate by introducing condensed milk into the cocoa paste. This new creamy tasting chocolate became so popular that by the early 1880's virtually all chocolate makers had converted to this form of chocolate making. In 1904 Henri Nestlé's company took over  the global marketing of Peter-Cailler's milk chocolate and went on to purchase the company in 1929.

Rudolf Sprüngli Ammen (1818-1897)

Rudolf Sprüngli Ammen was a confectionary shop owner. Using his improved chocolate manufacturing technique; he became the first to set up factory in the German speaking part of Switzerland . Retiring in 1882 he handed down his shops to his younger son David Robert, and his chocolate factory to his other elder son Rodolphe Sprüngli-Schifferlin who in 1899  under the company name of Chocolat Sprungli A.G. purchased Rudolf Lindts operations for 1.5m gold Francs.

Aquilino Maestrani (1840-1880)

A significant name in Switzerland's chocolate making hall of fame, Aquilino Maestrani learnt his trade from his father who had migrated to Lombard (Milan) late18th century. He opened a factory in Lucerne in 1852.  Eventually the factory outgrew the available space and so was moved to St Gallen in 1859.

Rudolf Lindt (1855-1909)

Rudolf Lindt established a Berne chocolate factory in 1879.  He continuously worked  to improve the quality and texture of his chocolate. Eventually he succeeded in producing a softer melting and smoother tasting chocolate which gained popularity amongst chocolate eaters. Consequently all chocolate makers adopted his chocolate refinement method known as "conching".

Jean Tobler (1830-1905)

Jean Tobler entered the chocolate business in 1867 when he opened a chocolate store in Berne.  The success of the store lead to the opening of his own chocolate factory in 1899. In 1900 his son Theodor Tobler (1886-1941) took over the running of the company and eight years later, with the help of his cousin Emil Baumann, developed the now world famous Toblerone chocolate bar. The iconic confectionary took its name from the family name "Tobler" and "torrone" ( meaning honey and almond nougat).