So let’s talk about the next best thing you can get in Switzerland: Chocolates.
Mmm, chocolates. Particularly, Cailler (pronounced “kah-yey”) chocolates — the oldest Swiss chocolate brand founded way back in 1819 that melts the hearts (and in the mouth) of many chocolate lovers until today.
I went to Maison Cailler in Broc, Gruyère, to find out how François-Louis Cailler produced the world’s first chocolate bar.
Welcome to Maison Cailler! I was welcomed by this huge wall of chocolates that shelved the most impressive range of Cailler chocolates, in several delectable flavors at the gift shop.
Most of us probably have dreamt about going to a chocolate factory, at least at some point in our lives. Nestle gave me the golden ticket to live that dream…
DID YOU KNOW THAT the first milk chocolate was discovered as a beverage? The secret ingredient to making it into a chocolate bar like we are used to today is COCOA BUTTER. When added to chocolate mixture, it creates a solid chocolate bar.
The history of chocolate goes back a long way. Many years ago, the Maya Indians lived in Guatemala in Central America. They moved from Guatemala to the south-central part of Mexico. The Maya Indians took the cacao plant and beans with them. This plant grew in the rain forest. The Mayan people made a powder from the cacao beans. They then made a drink from the cocoa powder.
This drink was very bitter and the Mayans used it as a medicine for coughs and fever. Later, the Aztec people began to rule Mexico. They found out about the cocoa drink and called it ‘xocalatl’. And that’s where the word chocolate comes from.
BOOM! History class on chocolates for you choco-lovers.
From machine to wrapper then straight into my mouth!
My mouth began to water. I held back as much as I could, but some of them looked too good to pass on. I finally caved after I saw a giant tray of Cailler’s Ambassador noir (dark) chocolates. It was all over from there. I had one after another!
After picking up a few souvenirs at the store, Christine surprised us with special a treat to Les Sifflet for cheese fondue.
Wrapping up my amazing journey with Nestle on my next post. Hang tight!