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Swiss chocolate refers to chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar can originate from outside of Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international brands. ==History== The 17th century saw the start of chocolate processed in Switzerland. In the 18th century chocolate was only produced in a few areas, such as the Ticino. In the 19th and early-20th centuries the following chocolate factories were founded: * 1819 - Cailler in Vevey (today Nestlé) * 1826 - Suchard in Serrières (today Kraft Foods) * 1830 - Kohler in Lausanne (today Nestlé) * 1836 - Sprüngli in Zurich, company split into Confiserie Sprüngli and Lindt & Sprüngli in 1892 * 1852 - Maestrani in Luzern (today in Flawil) * 1862 - Klaus in Le Locle * 1867 - Peter in Lausanne (today Nestlé) * 1879 - Lindt in Bern (today Lindt & Sprüngli) * 1887 - Frey in Aarau (today Migros) * 1899 - Tobler in Bern (today Kraft Foods) * 1901 - Chocolat de Villars in Villars sur Glâne * 1908 - Felchlin in Schwyz * 1928 - Stella SA in Lugano (1987 Giubiasco) * 1929 - Camille Bloch in Courtelary * 1932 - Teuscher in a small town in the Swiss Alps * 1932 - Bernrain in Kreuzlingen * 1933 - Chocolats Halba in Wallisellen * 1934 - Kägi Söhne AG in Toggenburg In the second half of the 19th century Swiss Chocolate started to spread abroad. Closely linked to this was the invention of Milk Chocolate by Daniel Peter in Vevey and the invention of the conching by Rodolphe Lindt. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Swiss chocolate」の詳細全文を読む スポンサード リンク
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