The Conche And Swiss Chocolate
The Conche and Swiss Chocolate
Another shot in the dark chocolate history comes from the Swiss. We all love Swiss Chocolate, but do we know why?
Rudolphe Lindt was probably the most famous chocolate-manufacturer of his day. In 1879 he developed a technique by which he could manufacture chocolate which was superior to all others of that period in aroma and melting characteristics.
Using the "conche" he had invented, he produced chocolate with the wonderfully delicate flavor and melting quality which we know and love to this day. His "melting chocolate" soon achieved fame, and contributed significantly to the worldwide reputation of Swiss chocolate.
The conche is an agitator that evenly distributes cocoa butter within chocolate. Legend has it that he mistakenly left a mixer containing chocolate running overnight. At first, he was very distraught about the machine wear and tear and wasted energy.
He quickly realized, though, he had made a major breakthrough. Up till Lindt's discovery (or mistake) solid chocolate was gritty and used mainly for drinks.
Chocolat Springli was the confectionery shop of David Springli-Schwarz, a confectioner, and his son, Rudolf Springli-Ammann in Martgasse in Zurich’s Old Town. In 1845 they decided to employ a fashionable new recipe from Italy for manufacturing chocolate in solid form. In 1889 Chocolat Springli of Zurich took over Lindt’s factory.
Such was Lindt’s reputation as a producer that a large sum (1,500,000 gold francs) was paid for his trademarks and recipes, and unlike most other chocolate manufacturers, Lindt-Sprungli A.G. remains family-owned to this day.
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