Chocolate bar components: cocoa solids, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate. In addition to these main ingredients a chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. While vanilla is the most common flavouring, many other flavours are available, including mint, orange, and coffee. Chocolate bars containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant. A popular example is a Snickers bar,
Swiss chocolate Swiss chocolate Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar can originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands. Switzerland is particularly renowned for its milk chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. The 17th century saw the start of chocolate processed in Switzerland. In the