“Nine out of ten people like chocolate. The tenth is lying.”
(Graffiti scrawled on a wall ). Every Swiss child would agree:
their favourite afternoon snack has always been bread and
chocolate. During the more than 400 years since Columbus
became the first European to see cocoa beans, Switzerland has
come to the forefront of chocolate manufacturing worldwide.
Swiss chocolatiers have created such delights as truffles, pralines,
cakes, and mousses (enough to make a Swiss child
forget about the bread ) … Swiss chocolate is great on its own,
or with an espresso, a sweet wine, whisky or a Cognac, and on
any conceivable occasion. For more on the subject, see:
Travel first-class in a genuine 19th century Belle Époque
Pullman car from Montreux through an idyllic landscape, and
visit a cheese dairy, a castle, and the Cailler-Nestlé factory
in Broc, all on the Swiss Chocolate Train, operated by Golden-
Pass Services. Runs June to October. More Information...
There’s no need for false modesty: Swiss chocolatiers are the
best in the world. Every town and city in Switzerland has its
favourite practitioner of the art, Teuscher on Bahnhofstrasse
in Zürich, for example, for champagne truffles, or Blondel in
Lausanne’s Old Town, with 120 different creations.
Bathe in chocolate
Enjoy a feast for the skin in the form of a body pack of
chocolate mousse at the Grand Hotel Bad Ragaz or a chocolate
bath at the Day Spa in Geneva.
Behind the scenes
Chocosuisse is an association of 18 different chocolate makers,
large and small, some of which are open to visits by the public.
Visitors can learn how chocolate is produced from an audiovisual
presentation, follow a tour, have a tasting, and buy chocolate
to take away from the factory shop. Chocolate makers
include Cailler-Nestlé in Broc/FR (open April-October); Alprose
in Caslano-Lugano/TI (daily); Maestrani in Flawil/SG (Monday-
Saturday); and Chocolat Frey in Buchs/AG (groups, by appointment