Villars, passionate about Swiss chocolate since 1901

A century of tradition.

At Villars, our passion for Swiss chocolate started in 1901 when an eminent Master Chocolate maker settled in Fribourg, Switzerland. This was the beginnings of our outstanding chocolate, whose reputation rapidly spread abroad.

A century of loyalty to Swiss produce.

Villars has always used the best local produce. Our chocolate makers still only use 100% Swiss milk today, which has a higher cream content than ordinary milk and a unique flavour thanks to the Alpine meadows.

Quality is the art of letting time work its magic.

Traditional top quality Swiss chocolate requires the best possible ingredients, extensive expertise, and lots of time – to allow the ingredients to fully develop all their flavour. That’s why Villars allows quality all the time it needs: the beans are slowly dry roasted at a low temperature batch by batch (and never as a continuous stream!), in order to preserve all the flavour of the cocoa. They are then carefully ground and pulverised to allow the chocolate to develop all its subtle flavour. The chocolate mixture then undergoes slow conching (mixing), to ensure it is uniquely smooth and to develop all the floral, spicy, and woody flavours.