Swiss chocolate-making technique

Swiss chocolate-making is renowned for its precise and high-quality process. It starts with selecting premium cocoa beans, which are roasted to develop flavor. The beans are then ground into a fine paste called chocolate liquor, combining cocoa solids and fat. This paste undergoes conching—continuous mixing at controlled temperatures—to refine texture and aroma. Sugar, milk (for milk chocolate), and other ingredients are added, and the mixture is further refined for smoothness. Finally, the chocolate is tempered through precise heating and cooling cycles, aligning its crystal structure to ensure a glossy appearance and satisfying snap. The result is a smooth, flavorful chocolate with the iconic Swiss quality.