Villars Chocolates

A huge wooden machine called ‘Herman Bauermeister’ shakes as though an earthquake were beneath. This is where the cocoa bean husks are shaken off. To the next room, liquid chocolate is dried into flakes that are mixed with powdered Swiss milk. The 120 degree aroma is like a luscious chocolate sauna.

A century of tradition and creation at Villars ensured their reputation quicky spread abroad. Within a few years Villars became a supplier to several European Courts. Some of the Villars range includes the 100 gram blocks in dark (72% cocoa), double creme (41%) and a range of milk (33%) chocolate with caramel chips, orange pieces and wafer chips.