Swiss chocolate industry: history and production
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Switzerland is a country known for its high-quality chocolate. Approximately 180,000 tons of chocolate are produced in Switzerland each year, which accounts for about 3.4% of the world's chocolate production.
The history of chocolate in Switzerland began in the late 19th century when several entrepreneurs started producing chocolate in small factories in Zurich, Bern, and Vevey. In 1875, Daniel Peter invented the conching process, which allows chocolate to become smoother and of better quality. This process became one of the key factors in the success of Switzerland's chocolate industry.
Today, there are several major chocolate manufacturers in Switzerland, such as Lindt & Sprüngli, Nestlé, and Toblerone. They use only high-quality ingredients such as cocoa beans, milk, and sugar to produce their products.
The chocolate production process involves several stages. First, cocoa beans are cleaned, sorted, and roasted. Then, the roasted cocoa beans are ground into cocoa mass, which is used to make chocolate. Depending on the recipe, other ingredients such as milk or nuts may be added to the chocolate. The chocolate is then shaped, conched, and cooled to a solid state.
Switzerland's chocolate industry is an important part of the country's economy and represents a high-quality product that is popular worldwide.
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