Alprose

Alprose is a Swiss chocolate producer based in Caslano (Ticino). It was founded in 1957[1] under the name Titlis SA (in reference to the mountain in the Swiss Alps) and received its current name in 1983.[2]

Alprose
IndustryConfectionery production
Founded1857 under the name Titlis-Chocolat
Headquarters
Caslano
,
Switzerland
Area served
Worldwide
Productschocolate bars, napolitains and dragées
Websitealprose.ch

History

The company was founded in 1957 under the name Titlis-Chocolat. It was taken over by Dr Hans Imhoff as early as 1964. After Imhoff also took over Stollwerck, Alprose became part of Stollwerck AG in 1971. In 1992 the company was renamed to Chocolat Alprose using the already known brand name. Like Stollwerck, the Chocolate Alprose brand has belonged to Barry Callebaut from 2002 to 2011 and to Baronie since 2011.[3]

Products

Alprose produces a variety of chocolate bars, napolitains and dragées.

According to the company the chocolates is produced CO2-neutrally.[4]

Projects

The company Alprose is involved in research projects on the Alpine flora, in collaboration with the Swiss National Park. It also collaborates with the Swiss Alpine Club.[5]

Factory

The factory in Caslano includes a visitor center and museum, which was inaugurated in 1991. An elevated corridor in the factory allows visitors to watch the production of chocolate bars from the cocoa beans.[6]

See also

References
  1. svizzera, RSI Radiotelevisione, Made in Svizzera: Chocolat Alprose - RSI Radiotelevisione svizzera (in Italian), retrieved 2022-09-29
  2. "DRT / Fabbriche di cioccolata ticinesi / aspetti economici". www.sbt.ti.ch. Retrieved 2022-09-29.
  3. "Chocolat Alprose". Theo Broma Cacao (in German). Retrieved 2023-05-05.
  4. "Alprose". Alprose. Retrieved 2022-10-07.
  5. Du plaisir avec les Alpes suisses, Swiss Alpine Club
  6. Un museo da mangiare, Swissinfo. ("Una particolarità: all'Alprose di Caslano vi è anche la possibilità - unica in Svizzera - di seguire la produzione del cioccolato. La fabbrica cura tutta la lavorazione del prodotto, dalla pulitura e tostatura delle fave di cacao fino all’ottenimento del prodotto finito e confezionato.")
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