History of chocolate

More than 4,000 years ago, the inhabitants of Central America considered chocolate to be the food of the gods. Although centuries have passed, chocolate has retained its power: when you taste it, it seems that time stands still. The history of chocolate takes us to the sweetest moments of humanity, which will surprise you not only with special flavours, but also with unique discoveries.

1847 m.


In 1847, Joseph Storrs Fry created a real masterpiece that changed the world of confectionery forever. Together with his family, Fray invented a way to mix the cocoa powder mass and sugar with melted cocoa butter. This fantastic trio of products resulted in the first chocolate bar that quickly became the queen of desserts.

1879 m.


Take a trip back to your childhood, when milk chocolate was the best treat. Imagine the euphoria experienced by Daniel Peter, a Swiss chocolatier and entrepreneur, in 1879, when he came up with the idea of flavouring dark chocolate with milk. However, he would not have been able to create milk chocolate if not for his colleague and fellow countryman – Henri Nestlé, a Swiss chemist, who in 1867 invented a way to produce milk powder by a process of evaporation.

1930 m.


Wrap yourself in softness and the sweetness of dreams, as you travel to the legendary 1930s, when the Swiss chocolatiers came up with a genius idea. They gave the world white chocolate, which is distinguished by its colour and sweet creamy taste. Natural cocoa butter and milk provide this chocolate with its irresistible silky texture.

2017 m.


Start your journey back in time by immersing yourself in a pink dream. Ruby chocolate fascinates us with its unique soft berry acidity and fruity notes. Its history began in 2017 when, after more than ten years of research and development exploring the secrets of the cocoa bean, Barry Callebaut, a Swiss chocolatier, created a fourth type of chocolate. It was really worth that wait: a unique method of preparing cocoa beans was invented, which preserves their special taste and colour.