Discover Swiss Chocolate with Carma
Ready to Discover Swiss Chocolate?
Swiss by Tradition | The CARMA® way
The unique creaminess and smoothness that has made Swiss Milk Chocolate globally known for, is partly a result of the milk coming from the glorious Swiss cows that graze happily every day on lush Alpine pastures.
But it is also down to the Swiss craftsmanship and expertise that Carma® has kept alive in every stage of its chocolate making process. That passion for chocolate is probably why Carma® Milk Claire 33% was given the award of the “World’s Best Milk Couverture.”
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Discover How We Make Chocolate
The Swiss Way – Mastered to Perfection.
Roasting and conching are key steps in the production process for creating pure chocolate delights. What they both have in common is that they must happen very slowly and gently. It’s only by identifying the precise roasting degree for each type of cocoa bean, that we allow the unique character and base aromas of each bean to unfold.
Then, after the cocoa is finely ground into a liquor, we mix in the cocoa butter with our high quality and locally sourced and fully sustainable creamy Swiss milk and Swiss sugar.
Conching is a traditional and incredibly delicate process that is at the heart of Swiss chocolate-making tradition.
Our experts work out the exact conching time for each couverture, gently moving and aerating the mixture over many hours to evaporate the bitter compounds within the cocoa and reveal its hidden aromas. In the end, you will be left with the smoothest chocolate you can imagine, dissolving on the tongue at 37°C.
Swiss Chocolate History is Rich, like Carma’s History
19th century : Switzerland is one of the first country to have produced chocolate with the first factories appearing in Vevey, a small town on the north of Lake Geneva. It is also the birth country of the mechanized process to press chocolate.
1875 : It's a Swiss citizen that was the first to ever combine milk with chocolate, that would link Switzerland to chocolate forever.
1879 : The invention of the Chocolate Conche in the country gave Swiss milk chocolate its silky smooth texture that made Switzerland globally known for today.
1908 : The combination of milk chocolate, nougat, almonds and honey, pressed into a triangular shape has giving life to the infamous Toblerone bar that is say to represent the Swiss Alps.
21th century : The Swiss chocolate industry has build its fame on tradition, however in order to stay relevant it is always looking to break new ground.
Swiss Milk Farming
The swiss way of making chocolate is unique and so are their cows and this has a direct impact on Carma couvertures in which milk is a key ingredients. Swiss cows are also known to delivers high-quality milk, but why is that ?
That high quality characteristic is mostly due to the Alpine pastures. The rain and sunlight as well as diversity of plants means that Swiss milk has traditionally been richer and more flavorsome than milk from flatter farming areas.
The average number per dairy farm in Switzerland is 19 cows. In the rest of Europe, it is 80 - 230 per farm and in the US the average is 120 per dairy farm. Having a lower number of cows means that they have access to more space per cow to graze (12.4 % of farming lands are for Alpine farming only, this averages a grazing ground of 5000 feet per cow per year/ season).
Carma chocolates are the pure swiss signature of creaminess and melt in mouth thanks to the freshness of Swiss whole milk and a thorough traditional swiss conching.
Premium Ingredients: Carma chocolates use the best local ingredients. From Swiss Alpine milk from grass-fed cows to residue-free high quality Swiss sugar (EU1 grade).
Know-How: Carma has mastered the expertise of making its couverture to achieve the best taste experience thanks to the Swiss traditional manufacturing approach.
Precision, Reliability, Efficiency: Carma believes that small can be big in impact that is why the brand focus on small batch production to ensure superior and consistent quality and taste.
Chocolate Bonbon Recipe Collection
