Toblerone Chocolate - article about Toblerone Chocolate

Toblerone Chocolate

Theodore Tobler and his cousin Emil Baumann invented the confection and took out a patent for the manufacturing process in 1906. It was the first milk chocolate with honey and almonds to be given a patent in the world. They started to make Toblerone chocolate the next year, in their Berne factory. The chocolate was very popular and people liked the packaging and the unusual triangles. The best thing about it is the taste of course, and nothing else compares.

Other chocolate companies have tried to copy the recipe, a mix of milk chocolate, nougat, almonds and honey. This is the classic Toblerone chocolate but there have been other variations since the 1970s to please chocoholics everywhere. There are plain chocolate versions and white chocolate too. I particularly like the peaks topped with white chocolate, which resemble snow capped mountains. Admittedly, traditional Toblerone bars are not that easy to eat. They are difficult to bite into and hard to break with your hands, so they came up with a single peak edition. Individual triangles are more user friendly but less fun. Other editions are the Milk Chocolate Toblerone with White Honey and Almond Nougat filling, and the Praline, which is a single peak, filled with chocolate cream, honey and almond nougat.

I think that this chocolate is the greatest export to come out of Switzerland. I only wish they could invent a calorie free version. I am sure that they will keep inventing new recipes to supplement the range but I still prefer the original bar. You can't improve on perfection. The best Toblerone chocolate I ever received was on Christmas Day when my children gave me one of those special giant bars. These seem to get bigger every year. The only regret was that I had to share it with the entire family!

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