chocolate pioneers had to work hard to create the end result
that we now refer to as Swiss chocolates. In 1875 a Swiss
manufacturer, Daniel Peters, found a way to combine chocolate
and milk to produce the first milk chocolate. The Swiss
pioneers continued to improve the quality and taste of the
chocolate giving the country the reputation they have today.
Quality Swiss chocolate melts in your mouth like butter. It
is smooth and delicious, there is no grit. It does not cling
stickily to the palate or leave any after-taste. Its flavour
is fine, delicate and unique.
here for our chocolate recipes