Swiss chocolate


Swiss chocolate is characterised by the careful selection of the best ingredients, which are processed into the finest chocolate mass in accordance with the highest quality standards of manufacturers in Switzerland.

The main production steps

Today, classic chocolate production still comprises three main process steps:

  1. The selection, inspection and mixing of the ingredients.
  2. The crushing and refining of the mass.
  3. The conching or similar processes to refine the chocolate mass.

Today, highly developed technical equipment is used to carry out these process steps. As well as making it possible to rationalise production, this also guarantees consistently high quality.

Selection, inspection and mixing the ingredients

Cocoa mass, cocoa butter and sugar are the ingredients used to make the basic mass for dark chocolate. If powdered or condensed milk is added, the result is the basic mass for milk chocolate. For white chocolate, on the other hand, the brown cocoa paste is omitted. When mixing the ingredients, the minimum proportions defined in Swiss food law must be observed. In this context, the selection and mixing of ingredients is based on the desired taste of the chocolate.

Crushing and refining the basic mass

The three basic masses (dark, milk and white) form the starting point for all varieties of chocolate. After mixing, the basic masses are crushed and refined several times with rollers and mills until the desired fineness is achieved. The resulting particle size influences the quality of the chocolate mass: chocolate particles which are too large can lead to a sandy or crunchy taste; particles which are too small are perceived as greasy or sticky.

Conching / refining

By heating and stirring for hours, the process referred to as “conching”, the chocolate mass is refined. This made the chocolate creamy, with a “melt in the mouth” sensation. The chocolate mass is then ready to be formed into bars, pralines and other specialities.


Swiss chocolate manufacturers set themselves high quality standards. You can recognise the quality of chocolate when you break off a piece: the break is hard and crisp, the edges of the break are clean, the surfaces do not crumble. Your nose is instrumental in detecting the quality: the smell of fine chocolate is full and rounded. You become aware of its true quality on the tongue: good chocolate melts like butter, does not stick to the roof of your mouth or feel gritty. Its flavour is fine, delicate, perfect – unique.