How Chocolate is Made

Chocolate Production

Chocolate production depends on the ancient craft of the confectioner and the chocolatier. Although highly sophisticated technical apparatus has taken over the work at every stage, the basic stages of the original craft are still followed. Cocoa beans are the most important raw material for making chocolate. After detailed quality control checks, the raw cocoa is cleaned thoroughly, crushed, roasted and ground, to produce cocoa paste. Mixing this paste with sugar and additional cocoa butter gives the basic mixture for traditional plain chocolate. If powdered or condensed milk is added, the result is the basic mixture for milk chocolate. For white chocolate, on the other hand, the brown cocoa paste is omitted. These three basic mixtures form the starting point for all types of chocolate.

After mixing, the basic mixtures are ground very finely and refined by “conching”. That’s why our chocolate is so smooth. Conching produces a chocolate mixture which is now ready to be made into solid bars, or bars filled with nuts or fruit, filled chocolates, and many other specialities. Now the delicious chocolates of various sizes are packed into wrappers and boxes, before finally being exported all over the world.

Frey Quality

For more than 125 years all of Frey’s chocolate products have been a hundred per cent manufactured in Switzerland. High-grade ingredients are used, the finest cocoa beans, the best quality nuts. We ensure that through each step of the process, we leave nothing to chance and thanks to the care and experience of the finest chocolate makers we are able to produce the chocolate creations of such exclusive quality that our consumers have come to expect from Chocolat Frey. You can rest assured, wherever Chocolat Frey is to be found, Swiss quality lies behind it.

Chocolate connoisseurs will recognise the quality of our product in three stages: Firstly when they break a piece from a bar of chocolate. There should be a “snap” and the break should be hard and crisp, the edges of the break are clean, the surfaces do not crumble…. It is then that the nose can detect the quality; the smell of a fine chocolate should be full and rounded, but never obtrusive. Finally, one then becomes very aware of true quality on the tongue. A good chocolate melts like butter, does not stick to the roof of the mouth or feel gritty, and leaves hardly any aftertaste. Its flavour is fine, delicate, complete…..unique.