Food - Drink
Swiss Chocolate Vs. Belgian Chocolate: What’s The Difference?
By ERIN SHAW
When it comes to the best chocolate in the world, you probably think of European countries such as Switzerland and Belgium. Whether you prefer Swiss, Belgian, or just plain Hershey’s chocolate, you'll find there are many differences between these two countries' unique styles of chocolate and the complicated histories that lead to their development.
Legend has it that Belgium introduced Switzerland to chocolate in 1697, when the Mayor of Zurich visited Brussels and tasted hot chocolate for the first time; he loved it so much he took the recipe back to Switzerland. Belgium later became a major controller of the cocoa market when it brutally colonized the Congo, killing millions and taking control of their cocoa production.
Belgium was known for its high chocolate standards by 1884, when the country passed laws stating that Belgian chocolate must be made with a minimum of 35% cocoa, creating a darker, richer, and more aromatic chocolate. Today, Belgian chocolate is still made traditionally in small shops using high-quality ingredients, and recipes haven’t changed much over the centuries.
Swiss chocolate production began in the 17th century, and chocolatiers quickly began experimenting. Daniel Peter invented milk chocolate; Theodore Tobler of Toblerone added nougat, almonds, and honey to chocolate; and Rudolph Lindt invented the chocolate conch, which used large stone rollers to add air to chocolate and give it that distinctly Swiss melt-in-your-mouth quality.