The Swiss chocolate Empire started in 1697 when Heinrich Escher, mayor of Zurich, was brought to chocolate in Brussels. He was the first person to take it home, where it had been subtly eaten at the feasts of the different guilds which ruled the town. Regrettably the beginning of this new pleasure was limited time because of the Zurich Local authority prohibiting it in 1722 proclaiming that is was not fit for virtuous citizens - it had a status as an aphrodisiac. Nearly 3 decades afterwards the 1st chocolate produce was create by two Italians in the former paper mill in the vicinity of Bern. The local people would not appreciate the potential goldmine and finally the mill was given over to making flour as an alternative. By the end of the century other factories had cropped in western Switzerland and in the Blenio Valley in canton Ticino. And lastly, nearly 100 years after it had been brought to the country, the 1st chocolate store in Switzerland opened up in Bern in 1792. Charles-Amédée Kohler starting to make chocolate in 1830 he strove frequently to ameliorate his niche. This led him to the production of hazelnut chocolate, continue to probably the most favorite types of chocolate in European countries today.
Next there was Daniel Peter, who only had the chocolate small business after the paraffin lamp put out his enthusiasm for candle making. Even so it wasn't the delicious sweet itself that caught his attention, it was in reality a young lady. Being out of work and planning to make an impression this girl, he was led to test out new formulas for chocolate. Since the Swiss didn't attend to dark chocolate, everything that was accessible at the moment, and preferred a nicer flavor, he got it with him or her self to increase the smoothness and taste. He tried for 8 years to incorporate new and various elements to make it much softer. Lastly, in 1875, the formula was perfected; milk chocolate was created.
Soon after Peter came another inventor who reinvent the chocolate business eternally. Rudolphe Lindt created the 1st melting, or fondant, chocolate in 1879. Adding cacao butter to the chocolate, to allow it the essential melting good quality, was another epoch-making discovery of this gentleman from Berne. Because of the long Swiss history of emigration, chocolate makers had been disperse around the world. Some of the greatest names in chocolate history even boast Swiss culture. Jean Neuhaus of Neuchâtel settled in Brussels in 1857 and began small business like a pharmacologist, his grandson would after will continue to develop the praline, the technology that place Belgian chocolate on the map. Even Milton Herschey, of American chocolate bar celebrity, had Swiss family history. He was originated from Christian Hirschi, who fled to Pennsylvania in 1672 to leave religious persecution. In the years leading up to the 20th century annual Swiss chocolate exports amounted to 600,000 kilograms. By 1914 they'd erupted to an amazing 17 million kg! In the years right before World War I, Switzerland controlled over fifty percent the entire world chocolate industry. Even the war demonstrated necessary to the chocolate machines of this region because they were commissioned to provide for the military. Even now chocolate is component of the regular Swiss army rations. Chocolate isn't just a business in this little country; it's a way of living. The Swiss keep the record for most chocolate eaten by one country – a fantastic 11.6 lbs for each person annually