SLIDE SERIES
Dip into the amazing world of chocolate with the photo series of CHOCOSUISSE. The pictures sorted according to topics can be enlarged with the corresponding legend in one click.
History of swiss chocolate
 François-Louis Cailler (1796-1852) |  Philippe Suchard (1797-1884) |  Rudolf Sprüngli-Amman (1816-1897) |
 Aquilino Maestrani (1814-1880) |  Rudolf (Rodolphe) Lindt (1855-1909) |  Daniel Peter (1836-1919) |
 Aztecs preparing 'Xocolatl' |  Columbus |  Courtly scene |
 The Suchard factory |  Former grinding shop |  First conch |
 Former wrapping shop |  Automation |  The invention of milk chocolate |
 Giessen |
Production of chocolate
 Harvest of cocoa |  Drying of cocoa |  Transportation of cocoa |
 Quality control |  Cleaning, nettoyage |  Mixing, rolling |
 Conching (refining) |  Intermediate storage |  Industrial moulding |
 Hollow mould |  Chocolate bar plant |  Coating |
 Quality controls in the factory |  Packaging |  Pralines |
 Break of chocolate |
Raw materials and produces
 Cocoa tree |  Cocoa fruit |  Dried cocoa beans |
 Dairy farming in the Alps |  Miscellaneous ingredients |  Other basic products |
 Couverture |  Three basic types |  Truffels |
 Chocolate bar |
Recipes
 Poire Belle Hélène |  Chocolate parfait |  Chocolate cake like granny used to make |
 Montezuma cocktail |  Bild Mousse au Chocolat |
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