Swiss chocolate workshop with milk from the Alps

Every Saturday and Sunday during Euro 2016 at the House of Switzerland, from 3–5pm. Open to chocolate-lovers of all ages. (except 19 June) The Choco-emotionS team invites you to enter the magical world of Swiss chocolate and take a step back in time.

Mmmmm... a giant vat of hot, melted Swiss milk chocolate awaits you at the House of Switzerland every Saturday and Sunday afternoon. Chocolate-lovers of all ages will be able to create their own chocolate lollies and then dunk them as they see fit in Catherine and Gwendoline's giant vat, before applying the pièce de résistance: the sticky lollies are rolled in the topping of their choice, from a selection of Swiss favourites: meringue splinters, pieces of chopped dried apricots from the canton of Valais, chocolate sprinkles, coloured sugar, etc. Catherine and Gwendoline from Choco-emotionS, a small company based in Neuchâtel, will host this delectable workshop in an upbeat atmosphere, where they will demonstrate all the tradition and skill that goes into the magical world of chocolate-making.

Chocolate master Jean-Baptiste Jolliet (2nd place in the Swiss Chocolate Masters of 2013, and selected for the Coupe du Monde de la Pâtisserie 2017) is the Swiss genius behind these original lollies, which are made from a ganache specially prepared for the House of Switzerland using Swiss cream.

The second part of the workshop will take place at a stand with activities and tastings, with the question: "What do you think is the real taste of Swiss chocolate?" You will have to taste two different types of Swiss milk chocolate and identify which one of them has the 'real' Swiss flavour.

Did you know that Daniel Peter, the man who invented the milk chocolate-making process, was Swiss? In 1870 he discovered how to add milk to cocoa to make it less bitter and now the whole world can enjoy this magical taste.