22.11.15

Frey Chocolate Factory

Today we toured the Frey Chocolate Factory. Frey is a Swiss chocolate brand that was created in the year 1887. In 1950 the brand was labeled with the large super market Migros leading to a larger and more world wide production of the chocolate. If you would like to learn more about the compony click here. Upon arrival we received headphones and went up an elevator and entered a room full of people on video screens. When arriving on a screen you would click a button on your headphones to hear the explanation of a certain part of the chocolate creation. At every station the ingredients or machinery was displayed. I tried a whole coco bean, which turned out to be very bitter. After hearing all about the creation of the chocolate we entered a room full of games and such related to the chocolate. In the middle was a conveyor belt with almost every type of chocolate Frey makes for you to sample. I tried truffles, box chocolates, white, dark, fondue fruit, and everything in between. After our stomachs were satisfied we went to a screen where we could take a quiz to figure out what type of chocolate person we were. Apparently I am a "The Stylish" type, sharing this trait with 24% of their visitors. Later we walked through a dome and did sniff tests to guess how each ingredient smelled. At one point you could put on a chocolate truffle costume and sit in a person sized chocolate box. It was the perfect photo opportunity. The room also included a photo booth where you could have your photo taken and later be printed on chocolate for purchase. The last part of the room was a glass window that showed how the chocolates were wrapped in packaging. Once we were out of the tour, we were filtered into the store and tempted by the hundreds of chocolates lining the walls. I love swiss chocolate!!














1 comment:

  1. The cacao bean is pretty cool and interesting as well in terms of how they get it to work and make chocolate. On the tours in Costa Rica, you get to chew the fruity shell of the bean and suck it clean - it tastes good. Then the bean ferments with that saliva for a long while. then they peal it and roast it then grind it and add sugar (I think I have the progression correct). the nobs though, by themselves, are bitter for sure.

    ReplyDelete