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World Chocolate Day
Jul 7
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
"🎶 Dear I think you're just as sweet as you can be
You're like a cake of sweet Swiss chocolate to me."
~ "Swiss Miss", George & Ira Gershwin, 1924
Fond of chocolate? Of the many chocolate and confectionery dances, this one is dedicated to particular gentlemen in a dance class who always bring back delicious chocolate from their travels to share with the dancers. This smooth as milk chocolate strathspey even has a recommended sweet music pairing "Un Baiser de Chocolate". Switzerland is particularly renowned for its chocolate, especially their milk chocolate. In 1875, Swiss confectioner Daniel Peter developed the first solid milk chocolate using condensed milk, invented by his neighbor Henri Nestlé in Vevey. A few years later, in 1879, Rodolphe Lindt perfected the conching machine—a special device that polishes, mixes, and agitates chocolate to improve its quality, texture, and flavor. This breakthrough allegedly happened by accident when Lindt left one of his mixing machines on overnight, resulting in a smooth, flavorful mixture. This innovation allowed chocolate to be used in confectionery rather than just as a gritty hot beverage flavoring, transforming its popularity and delighting chocolate lovers ever since! ❤️ 🍫 🍫 🍫 🇨🇭
Swiss Chocolate
While everyone has their favourite chocolate, Swiss Chocolate remains one of the world's most lauded. We salute this chocolate in dance on World Chocolate Day, July 7.
One well known Swiss chocolate variety, Lindt, is named for Rodolphe Lindt.
Born in 1855 in Berne, Switzerland, his association with chocolate began when he became an apprentice to a confectioner. After finishing his apprenticeship, during the 1870’s, he decided to establish his own chocolate factory in Berne.
Using the established chocolate production methods, he soon found scope for improvement. The hard press of dried cocoa cakes caused a “whitish” coating that repelled customers. The chocolate also had a rough texture in the mouth with a bitter taste. The entire process also involved much back-breaking human labor.
With his pharmacist brother August, they found out that the whitish coating was caused by too much water and adding cocoa butter was the solution to give the chocolate a smoother mouth feel.
The result of their research resulted in development of a new type of mixing machine and process called "conching."
Next Lindt set about finding the perfect chocolate recipe for his company. One weekend. Lindt left the factory without turning off the conche machine. After three days, upon his return, Lindt discovered that the chocolate in the conche was smooth and easy to mold. He dubbed his product "chocolat fondant."
Today Switzerland has the highest per capita rate of chocolate consumption worldwide (25.6 lbs. per capita per annum).
For more on the science of creating perfect chocolate, click the assortment below.
Click the dance cribs or description below to link to a printable version of the dance!
