The chocolate has won in an international competition the first prize. It does not contain any aromatic substances, and the manufacturer’s know from what village in Ecuador, the cocoa beans come. Is not produced in Kilchberg ZH or in the gruyère region, but from a small manufacturer, Askinosie in Springfield, Missouri.
Good chocolate from the USA instead of Switzerland? Maren Gnädinger nods, determined. She owns the chocolate shop Xocolatl in Basel’s city centre. On the wall nostalgic tin hanging signs of Cailler and Suchard. But that is only decoration. Swiss chocolate plays in this Shop is a supporting role. Hundreds of chocolate varieties, usually with high cocoa and low Sugar content of about 30 producers in the wooden shelves. Are all fair produced and much of it is organic. The major part is imported from countries such as France and Italy, but also from the USA and even the UK.
Why there’s no more Swiss chocolate in the assortment? “When it comes to dark chocolate, Switzerland is not a chocolate country. We are chocolate a Land of milk,” says Gnädinger. One of their favorite chocolate comes from England, Duffy’s, made from a rare, in Venezuela, growing cocoa bean. Flavors such as vanilla, the large manufacturers, such as Lindt store their dark chocolate with, are frowned upon in such brands. Also palm oil is taboo.
In the chocolate business is happening, what has power in the beer market: Small specialized companies are trying from the mass manufacturers to withdraw – with a variety of flavors and high-quality raw materials. Most of these companies produce dark chocolate. The is gaining popularity. Although the Per-head returns-consumption of chocolate in Switzerland in 2008, and 12.4 pounds in the past year, 10.3 pounds. But I won dark chocolate in the last few years of popularity, says Urs Furrer, Director of the Association Chocosuisse. “The share of dark chocolate is in Switzerland, about a third.” Furrer sees a Trend to “a conscious enjoyment of exquisite products”.
the specialized manufacturer benefit. Your boards cost eight francs, or more. In France and in Italy, where dark chocolate is even more popular than in the us, there is a long Tradition of artisan production of chocolate by many small businesses, says Urs Furrer.
The Swiss are increasingly eating foreign dishes
In the United States and the United Kingdom is the chocolate already spilling out a long time ago over. More and more young Swiss companies to come to the taste. Choba Choba is one of them. Co-founder Christoph Inauen takes foreign producers, for example. “The quality of dark Craft chocolate other countries Switzerland advance – for example, the USA or France.” You can learn from the manufacturers of these countries. He compared the cocoa beans with grape vines. “Each variety tastes different, and depending on the growing region of the same beans have a different taste.” The grape and the wine most of the buyers, the cocoa bean chocolate know probably the least. However, this can be just as important, says Inauen. As with wine, each Vintage tastes even when such chocolate is exactly the same.
The Peruvian cocoa farmers that supply the raw material for Choba Choba, are involved in the company. In the manufacture of chocolate, the young company draws on the Expertise of a Swiss tradition company: intra-Swiss chocolate producer Felchlin, for over 100 years in business. The company also processes cocoa beans other of small Swiss chocolate companies.
it All makes the Swiss company Orfève. It establishes for 2017 his chocolate in Geneva. The founder, François-Xavier Mousin and Caroline Büchler traveled through Europe to learn their craft. Their white-and-gold colors packaged chocolates are also available in the small “Swiss corner” in the Store, and Maren Gnädinger.
Especially younger customers, are critical. “Want to know exactly under what conditions it is produced.” There are also parents who give their children is the First dark chocolate. So you get used to this taste and not chocolate bars with 70 per cent sugar.
no Matter whether dark or light chocolate: The Swiss manufacturer have to again inspire more people to local products, because the Swiss are eating more and more foreign chocolate. In the year 2000, the import share of the domestic consumption was 20 percent. Since then, he rose steadily to 41 percent in the past year.
This Text is from the current issue. Now all of the articles in the E-Paper of the Sunday newspaper, read: App for iOS App for Android – Web-App
Created: 26.10.2019, 19:33 PM
