Ever wonder how Swiss chocolate is made?

The delicious chocolate bar that makes your mouth water has its roots in a tropical rain forest. After being extracted from the cocoa fruit, cocoa beans undergo a complex fermentation process, are dried, and shipped to one of Switzerland's renowned chocolate factories.

Following a strict quality control test, the raw cocoa is cleaned, roasted, crushed, and shelled.

Now the real artistry begins, the crushed beans are weighed and blended according to special, secret recipes which take into account the unique characteristics of the different varieties of cocoa beans. Once blended, the beans are ground and separated into two component parts-cocoa paste, which is transformed into cocoa butter, and cocoa powder. These form the basic ingredients for the various forms of chocolate we enjoy.

To make milk chocolate for example, milk and sugar are combined with cocoa paste and cocoa butter. The ingredients are then kneaded, rolled, heated and stirred by special machines. The chocolate is finally ready to be shaped and molded into delicious, irresistible treats.