Frequently Asked Questions

This frequently asked question fills the Swiss chocolate industry with pride although the assessment behind it is somewhat subjective. However, it is a fact that the products of the Swiss chocolate industry number among the best in the world.

The high quality of Swiss chocolate is due to a number of factors. What is decisive is the perfect quality of raw materials and state-of-the-art manufacturing methods combined with the strict quality requirements to be satisfied by the intermediate products. Not to forget the optimal processing into finished products and highly skilled personnel.

"Swiss chocolate" is a completely conched chocolate or chocolate mixture made of cocoa beans, cocoa mixture, cocoa butter, sugar and in some cases milk, manufactured entirely in Switzerland. Otherwise the use of the "Swiss chocolate" label at home and abroad has to comply with the "clarity principle". This presupposes that any partial processing outside of Switzerland (e.g. shaping or packaging of the product) is explicitly stated on the package.

Owing to the excellent reputation of genuine Swiss chocolate, it comes as no surprise that it is constantly brazenly copied outside of Switzerland. CHOCOSUISSE has resolutely fought against the unlawful use of the "Swiss chocolate" label throughout the world for many years now and has been successful in the process.

In Switzerland – as well as in the EU and other countries – there are strict regulations governing what is and what isn't chocolate. The Ordinance of the FDHA of 23 November 2005 on sugars, sweet food and cocoa products contains numerous provisions pertaining to permissible labeling and the composition of products. Swiss regulations have been harmonized with those of the EU.

Since 1995 chocolate in Switzerland may contain up to five percent by weight of vegetable fat other than cocoa butter. However, the prescribed minimum cocoa content must still be maintained. Adding other vegetable fats enables the manufacture of heat-resistant chocolate, which may be significant when it comes to exports to countries with a hot climate. According to information currently available, Swiss manufacturers are not yet taking advantage of this possibility which was introduced in adapting Swiss regulations to those of the EU.

The highly differentiated sales statistics of the Swiss chocolate industry distinguish between various product types (bars, chocolate confectionery like assorted chocolates, semi-finished products, etc.). All these product categories are comprised of dark, white and milk chocolate. Consequently, the proportion of the individual chocolate types can only be estimated. The share of milk chocolate of total chocolate consumed in Switzerland amounts to approximately 70 %, with dark chocolate accounting for approximately 25 % and white for 5 %. These proportions have been shifting in parallel to changing consumer habits, with there currently being a trend towards darker chocolate.

Approximately 93'975 tonnes of chocolate products (including imports but excluding cocoa and chocolate powder) was consumed in Switzerland in 2010. Based on an average population of 7,8 million means Switzerland has an average per capita consumption of 12,0 kg, in other words ranking it first among the consumer countries. However, it should be borne in mind that this figure also includes the purchases of people vacationing in Switzerland and those who drive over the border just to buy Swiss chocolate.