The Birthplace of Milk Chocolate

Switzerland is home to many remarkable landmarks, pristine ski slopes, and of course—chocolate. Many may be surprised to learn that Switzerland is the birthplace of milk chocolate and is still considered some of the best in the world. But what sets it apart from all the other milk-chocolates? It’s two things, the milk, and the cocoa butter.

Unlike cows raised in flatlands, Swiss cows are raised in the alpines. This change in elevation affects the milk they produce, making it denser, and is even specifically marked and named as Alpine milk. This gives Swiss milk chocolate part of its signature lingering flavor. The other part of the equation is the cocoa butter, and Swiss milk chocolate has more cocoa butter than most! Cocoa butter comes from the pale-yellow, edible vegetable fat extracted from the cocoa bean with a melting point just below body temperature. This gives Swiss milk chocolate its other signature characteristic of melting in your mouth.

Combine both unique traits and you have one of the many reasons why Swiss milk chocolate is one of the most revered types of chocolate around the world. So, next time you find yourself in Switzerland, don’t forget to make some time to see how this wonderful sweet is made and you won’t regret it—unless you forget to taste it!