In the land of Gruyères, not only cheese is made, but also chocolate; Cailler is the oldest chocolate producer in Switzerland. And although there are no oompa-lompas in the factory like in Willie Wonka’s chocolate factory, a visit to the Cailler factory in Broc (Switzerland) is more than worthwhile (and less dangerous) for young and old. Anyone who loves chocolate and happens to be in Switzerland should not miss a visit to the Maison Cailler. At the Maison Cailler, the visitor is taken into the history of Switzerland’s oldest chocolate brand, a journey that ends in a very pleasant place: the tasting room.
Chocolate as far as the eye can see
Anyone who takes a look at the hall of the Maison Cailler upon entering will have no doubts about where he or she has ended up. Chocolate as far as the eye can see. All chocolate products that Cailler carries are displayed here. Not only to give an impression of the extensive range, but of course mainly to sell. However, we have not gotten that far yet, first we have to pay to enter this chocolate lover’s paradise.
From bean to bar
Behind the cash register, deeper down, we see a room where several people are following a chocolate making workshop. It soon becomes clear that it is not easy. Such a workshop can be followed by appointment. However, we take a seat in the cinema, where a continuous performance is about the production of cocoa and the development of the South American cocoa bean into a Swiss chocolate bar. We are waiting here for the moment when we can enter the exhibition. Tourists are allowed in in successive groups, because the exhibition is offered alternately in French, English and German.
Not just for the cheese
The time has come, we can go inside. In a wide corridor filled with many beautiful Cailler advertising posters, we can read about the history of the company, which has its roots here. We then end up in an elevator (and although there is no similarity whatsoever, the link with Willie Wonka’s glass elevator is quickly established), which takes us to a particularly illuminated space. In a show with light, sound, images and moving objects, spread over several rooms, it is explained how the Spaniards came across the cocoa bean during their exploration and forays through South America and introduced it to Europe. This product would have been reserved for the rich for a long time, and it was not until the 19th century that the chocolate bar as we know it today was invented. We also learn that even in the land of Gruyères (Gruyères is less than four kilometers from the factory as the crow flies) not all the milk goes to the cheese farmer, but that the local cows also produce for Cailler, the only Swiss chocolate producer that still uses fresh milk.
Taste tasty!
At the end of the show we end up in a production area, where from a distance we only see machines. We are then led through a corridor, where we can literally follow and taste the production of a piece of chocolate from the cocoa pulp to a wrapped bar. However, the real tasting starts at the very end of the production line, in a real tasting room, where every visitor can enjoy Cailler’s arts: the highlight of the visit! From the most basic milk chocolate bar to pralines, it’s all here!
The tour ends in the room we saw at the beginning of the visit; the store! Not only chocolate can be found here, but also many related items, such as postcards, cups, bags, etc. Although the outside temperature approaches 30 degrees during our visit, the various attendees buy a lot. The man behind the counter tells about a customer who recently purchased 2,000 Swiss Francs worth of chocolate; that amounts to 20 large plastic bags full.
That’s a bit too much for us, but we enjoy the bars we brought with us and look back on a fun and successful visit.
read more
- Flumserberg, the child-friendly mountain
- The Swiss cantons at a glance