Fribourg is a major league player when it comes to chocolate. Cailler, in Broc, and Villars, in the cantonal capital, embody Switzerland’s world-renowned chocolate-making heritage. True pioneers, they have left their mark on the history of Swiss chocolate.

Founded in 1819, Cailler is the country’s oldest chocolate brand still in operation and the inventor of milk chocolate – an institution whose production site in Broc attracts hundreds of thousands of visitors every year. Villars, for its part, has been perpetuating the elegance and refinement of Swiss chocolate since 1901, with an identity deeply rooted in Swiss tradition and innovation. But behind these historic figures, a new generation of chocolatiers is bringing a wave of creativity and sophistication to the world of luxury chocolate.

Jorge Cardoso is part of this bold new generation. The chocolatier, who hails from Portugal but grew up in Switzerland, opened his first shop, in Fribourg, in 2021, followed two years later by another, in Lausanne. The trained chef, baker and pastry-maker quickly decided to devote his talent and energies to chocolate. Three words sum up his approach: quality, precision and authenticity. “I want to deliver a true chocolate taste which means avoiding excessive sweetness. The number of chocolate lovers is rising, so too is their discernment!”

What sets Cardoso apart is his artistry. His fine arts background is evident in his creations like the life-size chocolate sculptures of figures like Cristiano Ronaldo, Roger Federer and St Nicholas. He also crafts custom pieces for companies and high-profile events. His most recent commission was for the Portuguese embassy.

The multiple award winner (including the 2018 and 2022 Culinary World Cup) fully embraces his chocolate artist status, “Each piece is painted and finished by hand. There is nothing standardized about these creations. They are the product of pure craftsmanship.”

From bean to bar

Notes de fève is redefining the standards of artisanal chocolate-making. Founded by Claire-Andrée Nobs and brothers Bastien and Laurent Curty, it is one of a handful of ‘bean to bar’ chocolatiers in the canton. Everything is made in-house using carefully sourced beans.

“We operate like winemakers,” Laurent Curty explains. “Every harvest is unique, so we adapt the roasting and conching process, and our recipes to bring out the best in every bean. The cocoa content is important, but the greater value lies in the aromas.”

Their artisanal approach—transparent sourcing, personalized recipes and full production chain control—is attracting a growing number of fans. Since it was founded in 2022, Notes de fève has created limited-edition chocolates for institutions like the Fribourg International Film Festival. Its long-term goal is to run workshops and special events that allow the public to discover the many subtle qualities of cocoa.

With its legacy producers and passionate artisans, Fribourg is fast becoming a hub for superlative chocolatiers.