The manufacturing process is a six-stage affair, which begins with the roasting of cocoa beans to separate cocoa from cocoa butter. The beans are imported from as far afield as the Ivory Coast and Ghana.
Next comes the mixing process where all the raw ingredients are bound together, melted, cooled and then pulverised into a powder.
These are then rolled in big machines to refine the tiny particles. The smaller the powder grains, the better the taste.
The powder is then whizzed around in big metal drums for a minimum of 24 hours.
The friction in the drums raises the temperature of the powder and melts all the ingredients together - a process known as conching, which was invented by another Swiss, Rodolphe Lindt.
Dark chocolate is conched for around 48 hours, and milk chocolate for 24 hours - the longer the conching time, the better the quality of chocolate.
The gloopy mixture is then pumped into moulds, cooled and packaged.
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