Swiss chocolate

Swiss chocolate (German: Schweizer Schokolade; French: Chocolat Suisse; Italian: Cioccolato Svizzero) is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar cane originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.

Switzerland is particularly renowned for its milk chocolate, the most consumed type of chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.

In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (mostly hazelnuts and almonds) and dried fruits (raisins).