From cocoa to chocolate
The great botanist Carl von Linné (Linnaeus) was by no means the first to recognise the unique merits of the plant to which he gave the botanical name of "Theobroma Cacao L."."Theobroma" means "food of the gods". Cocoa was already recognised as such by the Toltecs, Mayas and Aztecs, from whom we got the name "cacauatl". Around 600 AD the Mayas were already cultivating cocoa in Central America. They used the cocoa beans to prepare a very nourishing drink, which they called "Xocolatl", from which we probably get the modern word "chocolate".

Chocolate arrives in Switzerland...
In 1819, François-Louis Cailler opened one of the first mechanised chocolate production facilities in Corsier near Vevey, establishing the oldest brand of Swiss chocolate still in existence today. Thus chocolate had finally arrived in the country where it was soon to find its greatest patrons and pioneers. Philippe Suchard set up a chocolate factory in Serrières in 1826. He was followed by Jacques Foulquier (predecessor of Jean-Samuel Favarger) 1826 in Geneva, Charles-Amédée Kohler 1830 in Lausanne, Rudolf Sprüngli 1845 in Zurich, Aquilino Maestrani 1852 in Lucerne, later moving to St. Gallen, Johann Georg Munz 1874 in Flawil, and Jean Tobler 1899 in Berne.

Swiss chocolate flourishes.
The years between 1890 and 1920 saw a real blossoming of the Swiss chocolate industry, coinciding with the golden age of Swiss tourism. Members of the top echelons of society throughout the world who spent their holidays in Switzerland came to know and appreciate Swiss chocolate, and took its reputation home with them. The initiative of Swiss chocolate producers conquered the world chocolate market between 1900 and 1918. Up to three quarters of Swiss chocolate was exported. Thus "little Switzerland" became a world power in chocolate. Of course, "Swiss chocolate" owed its global reputation not just to the quantities exported, but above all to its quality, which made it stand out above the great amount of chocolate produced in other countries.