Bern – city of chocolate

Rodolphe Lindt, the son of a pharmacist, opened a small confectionery in Bern in 1879. At his chocolate company, Rod. Lindt & Söhne in Bern’s Matte district, Lindt initially produced chocolate that was rather hard and bitter. Driven by pioneering spirit, he continued to experiment – until he achieved a breakthrough with the invention of the conching machine. Inside this special mixing and stirring device, the chocolate mass is moved and gently warmed over many hours, transforming the once coarse and firm mixture into a smooth, melt-in-the-mouth texture.

This innovation marked the beginning of the uniquely fine Lindt chocolate as we know it today. Around 20 years later, the Bernese chocolatier sold his factory to Chocolat Sprüngli AG – the beginning of what would become Lindt & Sprüngli AG. Lindt continued to operate the Bern factory until 1905.

In 1814, Philippe Suchard learned the art of cocoa processing on Bern’s Kramgasse before founding his own chocolate factory near Neuchâtel, where famous brands like Milka and Suchard Express were born.

Georg Wander, a chemist, opened a laboratory on Münstergasse in 1865, where he developed a malt extract as a nutritional supplement. His son, Albert Wander, later added cocoa to the recipe, creating what became the much-loved Ovomaltine (known internationally as Ovaltine), still enjoyed today.

Camille Bloch, who trained at Chocolat Tobler, founded his own company, Chocolats et Bonbons fins Camille Bloch, in Bern 1926. Nearly ten years later, he moved production to Courtelary and established Chocolats Camille Bloch SA. His breakthrough came with the invention of Ragusa, which remains the company’s signature chocolate to this day.

The “Chocolat Express” runs directly from Switzerland’s federal city to Broc in the Gruyère region, home of the famous Maison Cailler. In just one hour and twenty minutes, travellers can reach Broc-Chocolaterie station without changing trains. There, the doors open to an award-winning museum where visitors can choose between interactive experiences, creative chocolate workshops and even an escape room. And at the end of it all comes the tasting – a delicious finale.

Brunch at Kursaal Bern’s restaurant Yù is a treat for all the senses. Guests can look forward to a generous spread of hot and cold delicacies, freshly baked pastries, a variety of coffees, fresh juices and a glass of prosecco. The highlight for many is the chocolate fountain, where not only children delight in dipping fruit and sweets into flowing chocolate.

If you love pairing sweet indulgence with a touch of activity, Burgdorf is just the place for you. Participants begin by discovering fascinating facts about the cocoa bean and the many types of chocolate. Afterwards, they can pour their own chocolate bunnies and other artistic creations. Once the masterpieces are complete, and after plenty of tasting, it’s time for some action. The adventure ends with a scooter ride past idyllic farms and charming hamlets, with sweeping views of the countryside.

A short detour to the Kambly Experience in nearby Trubschachen is well worth it: Watch the Maîtres Confiseurs at work in the show confectionery and find your favourite biscuit among the wide selection in the factory shop.

Shortly after the turn of the millennium, Willi Schmutz and Martin Schwarz found their way to chocolate through their shared passion for cooking. Their creations – awarded six cocoa beans by Georg Bernardini, Germany’s best-known premium bean-to-bar chocolate expert – rank among the very best, not only in Switzerland but worldwide. Although their Nobile chocolate manufactory is based in Bätterkinden, they’ve also run a small but exquisite boutique for several years at Kramgasse 33, right in the heart of Bern’s old town.