• Deborah Kade

Do we have enough room to fit all the chocolate bars we bought?

Updated: 2 days ago

Do you think Michael or I said that at Cailler today?


If you guessed Michael said that, you would be correct. There is no doubt I can rearrange and fit everything!!


Cailler and Kambly are combining their products so I have my favorite chocolate with my favorite biscuit!!! Priceless!!!!!!!!


Michael and I enjoyed a hot chocolate with whipped cream. OMG!! And... two little chocolates!!


For more than one century, Cailler has called Gruyère, in the heart of the Swiss Alps, its home. To this day, Maison Cailler continues to produce the finest chocolate creations, with fresh milk from local dairies, sustainable cocoa, the finest ingredients and in-depth knowledge of the art of chocolate-making. Most other chocolates are made with powdered milk. On the back of a Cailler chocolate bar, you have a batch number. Notice Cailler uses fresh milk while others like Lindt use powdered milk.


Michael and I usually take a chocolate making class but this year there was no class that interested us.


They are making their own chocolate bar in today's class.


We have taken the truffle class four times and the praline class twice. When you take the class now, you can even take your apron and hat home with you. Plus, you get a diploma.



"For each piece of chocolate made in Broc, Cailler exclusively uses Swiss sugar and fresh alpine milk from the region as well as carefully selected ingredients.


Cailler is one of the few chocolate makers in the world that uses lightly-condensed milk instead of milk powder. This milk is then added to the cocoa mass using our special procedure. It's this method that gives Cailler chocolate products their unmistakably delicious taste and unique texture.


Our creations are then packaged in-house at Maison Cailler, with over 300,000 chocolate temptations leaving our factory each day."


In 1796, François-Louis Cailler is born in Vevey. He will later found Switzerland’s oldest chocolate brand still existing.


Records show in 1806 that Vevey was already home to seven chocolate factories at this time, meaning it had already been established as a hub of chocolate production.


In 1818-1820, together with Abram L. C. Cusin from Aubonne, François-Louis Cailler opens a grocery store in Vevey where they also sell chocolate. While his partner visits customers and collects orders, Cailler manages the business in Vevey.


Starting in 1820, François-Louis Cailler rents additional factory space in order to produce chocolate on a larger scale.


In 1821, François-Louis Cailler and Abram L. C. Cusin dissolve the partnership, and Cailler continues to run the business on his own.

After a bankruptcy in 1826, François-Louis Cailler’s wife runs the business temporarily until he is once again allowed to manage it himself.

Charles-Amédée Kohler (1790–1874) in 1830, buys a mill in Lausanne to establish a chocolate factory.


François-Louis Cailler buys two new factories in Corsier-sur-Vevey and Vevey. The factories are located on the Canal de la Monneresse and are water powered.

François-Louis Cailler dies in 1852, and his wife continues to run the business together with their two sons, Auguste and Alexandre.

Alexandre-Louis Cailler. grandson of François-Louis Cailler, is born in 1866.


Daniel Peter, François-Louis Cailler’s son-in-law, starts producing chocolate under the name Peter-Cailler. Daniel Peter in 1875 invents milk chocolate.

In 1890, Cailler pralines are invented. Alexandre-Louis Cailler in 1898 opens a new factory in Broc and begins producing milk and hazelnut chocolate on a large scale.


Daniel Peter and Charles-Amédée Kohler become partners and found the company Société Générale Suisse de Chocolats Peter et Kohler Réunis. Cailler begins to produce its own Branches. The original Branche was first mentioned in Kohler’s recipe books from 1896.


Under an agreement with Peter and Kohler, Nestlé launches its own milk chocolate produced by Peter and Kohler. At this time, all partners are benefiting from Nestlé’s international sales network.

1907 Before the start of the First World War, Cailler expands its range of chocolates by introducing Fémina, an extra-fine mix of pralines sold in a gift box.

1911 As the chocolate industry booms, the companies Peter (managed by Daniel Peter) and Kohler, which were already partners, merge with Cailler. They decide to join forces in order to introduce high-quality Swiss chocolate, whose reputation rests on the invention of both milk and fondant chocolates, to a larger international audience. The name of the new company is Peter, Cailler, Kohler, Chocolats Suisses S. A. Alexandre-Louis Cailler develops a completely different process for the manufacture of milk chocolate than the one used by Peter. The process, which is still used today, allows for the production of chocolate that is creamier and has a richer milky flavor than ever before. To make this chocolate, Alexandre-Louis Cailler uses condensed milk made from the Alpine Gruyère region, which is also renowned outside of Switzerland. To this day, Cailler is the only Swiss chocolate manufacturer that uses condensed instead of powdered milk to produce its milk chocolate, which is why the chocolate has such an incomparably rich milky flavor and is so meltingly smooth.

1920 Kohler launches Chocmel brand chocolate with honey and almond slivers. 1923 Cailler launches Frigor, which was developed by Cailler confectioner Charles Panchaud.


Peter, Cailler, Kohler, Chocolats Suisses S. A. merge with the Nestlé Group. 1937 Invention of air bubble technology for chocolate bars; the chocolate produced using this technology has been sold under the name Rayon to this day. 1940 Launch of cailler Dessert. 1979 Launch of Ambassador pralines. 2006 Relaunch of the brand under the name "Cailler of Switzerland". 2009 Launch of Sublim. 2010 Grand opening of Maison Cailler – La Chocolaterie Suisse: a wonderful place where visitors can experience with all their senses the secrets surrounding the origins and the manufacturing of chocolate. The museum accounts for more than 400,000 visits per year.


2012 Launch of 200-gram Cailler chocolate bars. 2017 Cailler revisits its iconic milk chocolate recipe to better match consumer preferences (more milk, more cocoa and reduced sugar content).


2019

Cailler celebrates 200 years of sharing our passion for chocolate excellence.



Notice anything strange???????


This is hardly a train!! Well, the railroad tracks have been torn up for over two years from Bulle to the Cailler factory in Broc, so I guess this bus is a substitute.


"At Cailler, we have always valued the close relationships that we've maintained with the dairy farmers in our region. Our fresh milk comes from around 1800 cows that graze within a 30-kilometer (18.6 mile) radius of Maison Cailler, spending spring to autumn on the untouched mountain meadows of the Fribourg Alps. The milk used in our factory in Broc is so fresh that connoisseurs can even smell the difference between summer and winter milk!


These are most likely some of the cows.









How does Cailler achieve the creamy texture of its chocolate? Every two days, local farmers deliver their milk to our partner who condenses it and delivers it to Cailler. This slightly condensed milk is added to our delicious chocolate creations in liquid form within 24 hours. It is this process that gives our chocolate its smooth texture and characteristic milky taste.

Cailler is also the only chocolate producer in Switzerland that uses 100% IP-SUISSE certified milk. All the local dairy producers who supply Cailler guarantee respect for nature in their production processes in order to preserve biodiversity. This is just another great example of our commitment to our region and to Switzerland.


Michael and I wanted to do two things today. One was to go to Cailler to buy chocolate and the other was to go back to the Anatolia Restaurant in Murten for fish.


So, we left the Interlaken West train station and went to Bern. Changed in Bern to a train going to Murten. We walked around Murten and had our delicious fish. Then, we took the regional train from Murten to Fribourg. Changed to another regional to Bulle. Finally, we ran for the bus and took that to Broc Fabrique.


Harvesting crops in the area between Kersers and Murten.

Fennel

Red and green lettuce


Leeks


Tomatoes are grown in hot houses


The small medieval town of Murten on the south-eastern shore of the lake of the same name has retained its original appearance with its picturesque old town streets and cozy arcades.



The Lindensaal is one of Murten's oldest promenades. Murten's youths played here and by pretending to be adults, they began their education in the art of warfare.


Lake Murten with Mont Vully across the lake. The south side, overlooking Murten and its lake, is covered by vineyards. The north side, overlooking Lake Neuchâtel, is mostly wooded.





I'm not sure how friendly this game of bocce ball was.




The building is a late style Gothic jewel. It was to be demolished in order to provide direct access to the new railway station. Fortunately, due to lack of funds, the project was abandoned and the Rübendoch was left standing.





Many bakeries and tea rooms The famous Niedelkuchen.


I"n a special process, five thin layers of cream are carefully applied to a light yeast dough. Three layers of slightly acidified cream and sugar during baking and two layers of Gruyere double cream after baking. When baking, this results in a fine caramel crust, which is softened again after baking and refined into a creamy fine coating.


The Nidelkuchen has already been awarded gold five times in six quality competitions."





The Anatolia has become a favorite restaurant!!!! Food and service are exceptional!!!!!!!


We started with the pomegranate salad. Michael had the perch in butter while I had mine with lemon sauce.



Another day eating our way across Switzerland!

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