Evolution of chocolate manufacturers in Europe

Industrial and "artisan" chocolate production

The development of chocolate makers really began at the moment chocolate arrived on European soil. This was during the great conquests of the 16th century, when the Spanish and Portuguese conquistadors set out on their expeditions to Central and South America. At first, chocolate was produced only at the Spanish court, which was their biggest secret. At that time, chocolate was so expensive that only the nobility could enjoy it and it was inaccessible to the rest of the masses. But as time went on, other peoples in Europe came up with plans to produce chocolate. The English, Germans, Italians and other smaller peoples discovered this divine dessert and began to make and process it. Thus began the development of chocolate manufacturers in each country, who began to compete with each other to attract customers and improve their skills.

Although the Spanish were the main ''culprits'' in bringing chocolate to Europe, their development of chocolate faded with time.

The Swiss and Belgians had the greatest joy in creating and exploring this food of the gods and are still famous today for their excellent chocolates, which we all love.

But the main difference in the development of manufacturers came after the Second World War. At that time, chocolate manufacturers split into two branches: those who concentrated on mass production of chocolates, making chocolate accessible to the poor and the rich alike, and those who kept their smaller ''workshops'' where they produced quality chocolate, which was reflected in its price. It could be said that industrial and ''artisanal'' producers emerged at this time.

Chocolate production in large factories

For those chocolate manufacturers who went into mass production, the main objective was to capture as much of the market as possible with their products. They did this in several ways - low prices, new chocolate flavours and good marketing of their products. This is when the big companies such as Nestle and Lindt of Switzerland, Cadbury of England and others that today fill the shelves of shops with chocolate of all kinds slowly started to emerge. All these companies have invested heavily in the development of machinery and equipment capable of producing large quantities of chocolate in a short space of time. This has made their products affordable to a wider range of people. They also invested a lot of money in advertising to make their products well known and to get people to buy them.

Smaller chocolate manufacturers

On the other hand, those who have chosen to make limited edition chocolates have spent much more time, energy and money on developing chocolate-making techniques. Taking more time to produce one batch of products meant that the product was of much higher quality. This was matched by the price, which was higher than chocolate bars and the products of the larger chocolate companies.

Smaller chocolate producers thus focused on the quality of their products rather than the quantity. A good example of this is the world''s most expensive chocolates, such as those made by Godiva, which are made entirely by hand and from the finest ingredients in the world. These chocolates are suitable for a small select group of people who can afford such high priced products.

Basically, chocolate makers can be divided into big and small, but the line between the two is getting thinner and thinner. Market developments and mergers often result in smaller producers becoming part of larger corporations, which means that their products move into mass production. Nowhere does it say that chocolates produced in large quantities are of a lower quality than those produced by smaller companies. However, the differences between them are certainly noticeable and a knowledgeable chocolate connoisseur will quickly find them. What about you? Which chocolates do you prefer?