Added on 04/21/09
When most people think of Swiss chocolate, a predictable motif invariably springs to mind: the snowcapped Swiss Alps towering over a stretch of sloping green hills, grazing cows and smiling milkmaids. This bucolic scene demands a national specialty...
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When most people think of Swiss chocolate, a predictable motif invariably springs to mind: the snowcapped Swiss Alps towering over a stretch of sloping green hills, grazing cows and smiling milkmaids. This bucolic scene demands a national specialty in milk chocolateĀand in fact, all those cows giving fresh milk had to have something to do with the Swiss fascination with milk chocolate. More scientific, though, the contribution of the Swiss to the advancement of chocolate during the Industrial Revolution. A Brit may have invented the chocolate bar, a Dutchman, cocoa, and a Belgian, molded chocolates, but Swiss chocolatiers invented milk chocolate, white chocolate, fondant, filled chocolates and the silky smooth chocolate we know today. The chocolate bar was invented in 1847 (prior to then, chocolate was drunk as a beverageĀhot chocolate). During the late 1800s, European chocolate makers were determined to combine milk and chocolate into a solid bar. All attempts had ended in failure,... See less 
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