Chocolate is an important symbol of Switzerland. However, the journey of a cacao fruit to a sweet chocolate is a long one. This refinement process is being recognized in two special stamps recently released by Swiss Post. This special issue was designed by Berne-based graphic artist Karin Hänni.
The fruits, which grow in the tropics, are harvested twice a year and each contains 20 to 30 initially white cocoa beans, which are dried after fermentation. The seeds have the shape of almond, surrounded by a sweet pulp. These beans are what ultimately get transformed into cocoa powder or chocolate. Cocoa mass is mixed with sugar and cocoa butter. The result is the basic ingredient for chocolate. Adding millk powder or condensed milk results in milder milk chocolate.
See also other chocolate stamps.
