I visited the Alprose Schokolade Museum in Ticino, Switzerland

At the Alprose Schokolade Museum, I came across a photograph of Mr. Rudolphe lindt, who lived between 1855 - 1909 

FUN FACTS:
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Mr. Rudolphe Lindt lived between 1855 - 1909. This lovely gentleman had a great love for chocolate, so much to the point that he decided to open a chocolate factory in Bern, Switzerland in 1879. During that time, he developed several new and unique methods that allowed his chocolate to obtain its smooth and rich texture, without the harsh and bitter aftertaste. He also invented a design for his chocolate mould that allowed use without any difficulties, as was the case with many other chocolates. Mr. Lindt's process was to set the chocolate mixture into a roller grinder where it was in constant movement for 3 days. He further made the chocolate smoother by adding cocoa butter, another chocolate ingredient to further better his bonbon. The desired texture and taste was so outstanding for Mr. Lindt that he had a special machine built and labeled the "conch" due to its long, thin, shell like shape. Another great advantage of using this machine was that the chocolate became incredibly liquid in texture, so much that it could very easily be poured into its moulds. Mr. Lindt originally came from a wealthy family. His drive to make high quality chocolates was for the taste, not so much for the amount of money he could earn. He made no efforts to grow his company nor to attract customers. He chose his clientele carefully, which usually included wealthy foreigners. Mr. Lindt's chocolate became famous due to the its deliciousness and high quality, as well as the difficulty of finding it. He normally could not meed the demands from his customers. This suited him fine as he wanted to reduce his workload anyhow. In 1899, Mr. Rudolphe Lindt decided to sell his lavish company to Rudolf Sprungli (1847 - 1926), who was a chocolate entrepreneur. Sprungli paid 1.5 million gold Swiss francs to acquire the rights of the Lindt trademark, and continued its production. Lindt and Sprungli are still going strong today, with production facilities situated all over the world. 

​FUN FACTS:
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Mr. Jean Tobler lived between 1830 - 1905. In 1868, Jean Tobler had his own confectionary shop in Bern, Switzerland, which produced chocolate from merchandise supplied by other manufacturers. In 1899, there was a great demand for Tober's chocolates, so much to the point that Jean Tobler decided to open a chocolate factory of his own. Alongside his sons, Mr. Tobler established the "Fabrique de Chocolat Berne."On June 19, 1900, Jean Tobler passed over the company to his son, Theodor Tobler. In 1908, Theodor Tobler and Emil Baumann (Theodor's cousin) created their own recipe for one of the most popular chocolates to date, the Toblerone. Due to it's distinctive ingredients such as nougat and honey, and it's trianglular shape, an idea that came from the shape of the Matterhorn mountain in the Swiss Alps, the bar quickly became super recognizable and quite distinct. In 1969, the famous Toblerone Dark Chocolate was finally launched, and in 1973, the Toblerone White Chocolate version followed. In 2007, something extraordinary and different came on the market, the Toblerone Fruit & Nut bar was born. It still retained the original Toblerone flavours, but in addition, dried fruit and extra nuts were added. This recipe became an immediate hit, especially amongst the fruit and nut chocolate lovers. In 2008, Toblerone celebrated its 100 anniversary of making unique and delicious chocolate. A Mini version of the original Toblerone chocolate was released in 2014. 

At the same museum, I also photographed a picture of Mr. jean tobler, maker of the famous toblerone chocolates that we all love to indulge in today.