This chapter explores the innovative history of Swiss chocolate production, particularly focusing on the conching technique and the current challenges surrounding sustainability and ethical sourcing. It highlights Switzerland's complex colonial past and questions the moral implications of its chocolate industry's reliance on exploitative practices.
Chocolate is very important to Switzerland’s economy: with more than 200,000 metric tonnes produced each year, sales are worth almost $2 billion.
But there are challenges – not just over sustainability, but over exploitation. And the volatile price of cacao.
We meet the researchers who are coming up with solutions – including new, and potentially healthier, types of a favourite indulgence.
And ask: Is this enough to secure the future of chocolate?
Produced and presented by Imogen Foulkes
(Image: A scientist developing a new chocolate product)