Chocolate To curdle

See also: To curdle

Chocolate To curdle is a founded mark of Chocolat in by François-Louis Cailler in 1819.

History

  • 1796, birth of François-Louis To curdle
  • 1819, foundation Cailler chocolate factory, which is the first modern chocolate factory in Switzerland thanks to the machines created by Cailler.
  • 1867, it joins Daniel Peter, his son-in-law
  • 1904, Daniel Peter joins Kohler
  • 1911, the company is called " Swiss Peter, To curdle, Kohler, Chocolates S.A."
  • In 1929, Nestlé buys the company of Peter to found Chocolats Peter, Cailler, Kohler, Nestlé.
  • 2006, Nelly Wenger, director of the Swiss branch of Nestlé, revitalizes the mark with the assistance of the cook Ferran Adria and the architect Jean Nouvel which creates a new packing. The following year this innovation is transferred to Frigor. (Polemic)

Factories

  • only and single place of manufacture Cailler mark is with Broc, it employs 400 Gruyere people.

Marks

  • page of presentation of the chocolates To curdle

Tourism

  • L'"Space Cailler Switzerland" off; with Broc open of the Monday to Friday of 09.30 H to 16:00 h. It will be allowed to you to travel through the history of the chocolate, to visit the factory, to include/understand the manufacture of the chocolate and to taste the product. Tariffs for the adults 4 CHF and free for the children (less than 16 years).

External bonds

  • Site of the company
  • Space To curdle on the Morning
  • Workshop Jean Nouvel

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