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<h1>Chocolaterie Auer</h1>
<h2>Chocolate confectioners since five generations</h2>
<h3>Craft chocolate factory founded in 1939 by M. Henri Auer. World widely known, the Auer chocolate factory offers delicious pralines with unique flavors. Discover our specialties, the Pavés Glacés of Geneva, our delicious Amandes Princesse and our traditionally made truffles.</h3>
<p>
<a href="chocolate_factory.html" alt="Chocolaterie Auer Presentation">Chocolaterie Auer</a>
<a href="history.html" alt="Chocolaterie Auer History">History</a>
<a href="60_years.html" alt="60 years of loyalty">60 years of loyalty</a>
<a href="know_how.html" alt="Know-How">Know-How</a>
<a href="products.html" alt="The products">Products</a>
<a href="chocolates.html" alt="The chocolates">The chocolates</a>
<a href="assortments.html" alt="Chocolate assortments">Chocolate assortments</a>
<a href="https://secured.innet.ch/clients/chocolat-auer/english/online_order_main.html" alt="Secured online order">Secured chocolate online order</a>
<a href="contact.html" alt="Contact Chocolaterie Auer">Contact</a>
</p>
<p>
Established since 1939 at 4 Rue de Rive in Geneva,
the Auer family has continued a tradition of 5
generations as chocolate makers, a guarantee of
quality for which they are famous. Today, as a meeting place for gourmets and gourmands, it offers a large variety of products.
Chocolate lovers will be delighted by the chocolate of high cacao content and the quality of the chocolate alcohol-cream fillings. Those preferring mildness and smoothness, will find a large choice of pralines and milk chocolate.
One of the prides of the Auer family is doubtlessly the "Pavé Glacé of Geneva" a marvellous chocolate created by Henri Auer in 1940.
All of our specialties are homemade in a traditional
manner. A professional team, working by hand and
following the recipes of Mr. Henri Auer and his
descendants, produce an irreproachable quality and
matchless taste.
In the year 1502, a European discovered the cocoa fruit for the first time.
During his fourth expedition, four years before his death, Christopher Colombus, who had left Europe to
explore the Central American coast, landed on the island of Guajana, not far from the actual Honduras.
Welcomed by the locals, the great navigator from Genova wrote in his diary : "A large boat with 25 rowers
came to meet us. Their chief, sheltered by a roof, offered us fabrics, beautiful copper objects and almonds
which they used as currency and with which they prepared a drink." Thus occurred the historic meeting
between American cocoa and the West.
Seventeen years later, April 21, 1519 (Good Friday), an entirely different Western expedition landed at
San Juan de Ulua, this as prelude to the invasion led by Herman Cortes of one part of Mexico. In the mind
of the Aztecs there is no more doubt: "You'll find here all that you need". But they don't suspect that this
prelude will turn into a bloody and criminal conquest.
Quite soon, cocoa, at first jealously kept by the
Spanish, will be coveted by the whole of Europe.
It will then be enjoyed in its liquid form and highly
appreciated for its nourishing values of all kinds
(aphrodisiac, energizing, excellent for digestion and
even alleged healing powers).
It was only from the XVIIIth Century on that commercial boom and technical development jointly put
chocolate on the track of industrialization and democratization.
Swiss chocolate factories
In Corsier, François-Louis Cailler founded in 1819 the first Swiss chocolate factory. Soon after, Philippe
Suchard, another Swiss, opened another store in Neuchâtel and thereafter launched an attack on the
European market. In 1830, Charles-Amendée Kohler created a new product which will soon make a fortune,
hazelnut chocolate.
In 1847, the Britol Fry company in England introduced crunch chocolate on the market. Auguste Poulain
opened a confectionary-chocolate factory in Blois in 1848. He will prosper with his chocolate slabs. In Bern
in 1868, Jean Tobler opened a store which only sold chocolate produced by his Swiss compatriots. But in
1899, he finally decided to start his own factory and the Tobler chocolates, notably the Toblerone, will soon
be instrumental in building the reputation of the Swiss chocolate makers beyond the Alps.
There are other memorable dates in the history of
chocolate and Switzerland: in 1875, Daniel Peter
invented milk chocolate thanks to his compatriot
Henry Nestlé's milk condensation process. The
Swiss will from then on remain the leaders of the
business. And in 1879, again in Bern, Rodolphe
Lindt opened his chocolate factory in which he
created the first "fondant" chocolate, also named
"couverture", by addition of cocoa butter to the
classic chocolate mixture. Mr Lindt also discovered
a fundamental process in kneading, mixing and
refining the chocolate mass, which is known today
as "couchage". This is without a doubt the most
important mechanical invention bearing on
chocolate quality.
By thus relating the history of chocolate, its discovery and the technical progress whih punctuated its
distribution, one notices that Switzerland, a late comer on the chocolate scene, has in fact become a
leader in the business.
</p>
<p>
<a href="chocolate_factory.html" alt="Chocolaterie Auer Presentation">Chocolaterie Auer</a>
<a href="history.html" alt="Chocolaterie Auer History">History</a>
<a href="60_years.html" alt="60 years of loyalty">60 years of loyalty</a>
<a href="know_how.html" alt="Know-How">Know-How</a>
<a href="products.html" alt="The products">Products</a>
<a href="chocolates.html" alt="The chocolates">The chocolates</a>
<a href="assortments.html" alt="Chocolate assortments">Chocolate assortments</a>
<a href="https://secured.innet.ch/clients/chocolat-auer/english/online_order_main.html" alt="Secured online order">Secured chocolate online order</a>
<a href="contact.html" alt="Contact Chocolaterie Auer">Contact</a>
</p>
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