While the precious cargoes of cocoa beans are rocking across the oceans, we have made a mental leap to our own continent and we are now standing outside one of Switzerland’s famous chocolate factories. The modem buildings and installations are massive and very extensive. This is where the delicious chocolate bars and chocolates are made and packed in attractively coloured wrappers and boxes. And if the outward appearance of one of these factories does not give much indication of the sort of delicacies which are made inside it, the smell certainly will. Ail round the building the spicy, sweet aroma of chocolate wafts through the air and seductively tickles the nostrils.
The most modem production methods, largely automated and based on the latest scientific developments, together with constantly more sophisticated machinery, ensure that manufacture proceeds smoothly. Automation has also moved in on the chocolate industry, bringing about still further rationalisation and guaranteeing at ail times unvarying quality of the highest standard. Large control panels enable the entire chocolate-making process to be controlled and co-ordinated: every single stage of production through which the cocoa beans pass on their way to becoming finished chocolate is carefully programmed and checked electronically at every phase of manufacture.
Source : Chocologie published by Chocosuisse CH-3000 Bern