Swiss chocolatiers

Question

This piglix contains articles or sub-piglix about Swiss chocolatiers

Answer 1

Fran%C3%A7ois-Louis Cailler

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Answer 2

Klaus Johann Jacobs

Klaus Johann Jacobs

Klaus Johann Jacobs (3 December 1936 – 11 September 2008) was a German-born billionaire with a Swiss citizenship.

He was born on 3 December 1936 in Bremen, Germany.

Jacobs attended the University of Hamburg and later Stanford University.

He started his career in the global coffee and chocolates industries.

In 1962, he became Director of Purchasing and Marketing for the Jacobs AG coffee business.

In 1972 he became General Manager of the company.

In 1982, the company merged with Interfood to create Jacobs Suchard AG, Europe's number one chocolate and coffee business.

In 1990, when the consumer-oriented elements of Jacobs Suchard were sold to Philip Morris, Jacobs created with the non-consumer businesses of Jacobs Suchard a company which is now known as Barry Callebaut. Barry Callebaut is today the world's largest raw chocolate producer.

In 1991, Jacobs became also involved with the human resource services industry with the acquisition of Adia Personnel Services where he led the company to a Global Fortune 500 Company following the merger with Ecco in 1996 to form Adecco.

The Jacobs Foundation was established by Klaus J. Jacobs in December, 1988, in Zurich, Switzerland. In 2001, the founder surrendered his entire share of the Jacobs Holding AG to the Jacobs Foundation, with an effective value of CHF 1.5 billion (31.12.08 CHF 2.3 billion). The Jacobs Foundation's goal is to contribute to Productive Youth Development by bringing together basic research, application and intervention projects and through dialogue and network building. The Jacobs Foundation supports research and projects worldwide. Klaus J. Jacobs donated EUR 200 million to the Jacobs University Bremen in 2006.

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Answer 3

Charles-Am%C3%A9d%C3%A9e Kohler

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Answer 4

Daniel Peter

Daniel Peter (9 March 1836 – 4 November 1919) was a Swiss chocolatier. He was one of the first chocolatiers to make milk chocolate, in 1875 or 1876, by adding powdered milk to the chocolate.

Peter began his career as a candle maker in his native town Vevey, Switzerland, but soon demand fell due to the emergence of oil lamps.

When Peter came up with the process of making milk chocolate in 1857, he had a problem with removing the water from the milk, which caused mildew to form. It was not until he enlisted the cooperation of Henri Nestlé, then a baby-food manufacturer, that finally, in 1875 after seven years of effort, he was able to bring the product onto the market. Later, in 1879, the two joined to form the Nestlé Company.

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Answer 5

Philippe Suchard

Philippe Suchard

Philippe Suchard (9 October 1797 – 14 January 1884) was a Swiss chocolatier and industrialist.

Suchard was born in 1797 in Boudry. According to the memoirs of his sister Rosalie, he became aware of the potentialities of chocolate manufacturing as an industry at the very early age of about twelve. To fulfill his dream, six years later he started as an apprentice in his brother Frédéric's Konditorei in Bern. In 1824 he left Switzerland to visit the United States. At the end of the year he returned and opened a confectioner's business in Neuchâtel. In 1826, Suchard opened the factory of Chocolat Suchard in Serrières. He used hydropower of the nearby river to run the mills in his two-man factory. Suchard used a grinding mill consisting of a heated granite plate, and several granite rollers moving forwards and backwards. This design is still used to grind cocoa paste.

Chocolate was not cheap or a product for everybody. Suchard struggled financially early in his career as a chocolatier. His success came in 1842, with a bulk order from Frederick William IV, king of Prussia, who was also the prince of Neuchâtel. This triggered a boom and soon his chocolates won prizes at the London Great Exhibition of 1851 and the Paris Universal Exposition of 1855. He opened his first factory abroad in 1880 in Lörrach, Germany, becoming the first to do so. The unusual purple color of the chocolate packaging was selected by Suchard, who believed it would be unique among chocolate packaging. By the end of the 19th century, Suchard had become the largest chocolate producer. Seventeen years after his death in 1884 in Neuchâtel, his company produced the famous Milka chocolate for the Swiss market. After his death, his daughter Eugénie Suchard and her husband Karl Russ-Suchard, took over the functioning of his factory. Nowadays the factory belongs to the Mondelez group and production has been moved to the Toblerone factory in Bern.

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Wikipedia