best swiss chocolate of Lucerne

I’d had Max Chocolatier of Lucerne, Switzerland, on my radar for several years now and finally made it there last fall. It was worth the wait, as I firmly believe he makes some of the best Swiss chocolate right in Lucerne.

max-chocolatier

Max was away at the time of my visit, but the beautiful Ramona walked me through the various flavours of chocolate offerings from the Alpine Breeze Truffle made with fresh cream from Max’s own cows, to the fresh Rosemary Mirabel truffle and Schoggi Plittle (chilli and cranberry) ganache. Wow!

I’ve eaten a lot of Swiss chocolate from large commercial and custom factories to very small artisan chocolatiers and everything in between. But I think that the chocolate I ate at Max’s was truly something special. It is handcrafted chocolate made from the heart.

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Who could resist a chocolate cocoa pod from Max Chocolatier?

The story of Max Chocolatier is a special one. The company was founded in September, 2009, by Max Konig, a young Downs Syndrome lad of just 14-years-old at the time. Today, the company has a staff of 15 that work under the direction of Max to continually create new flavours and make his ultra-premium line of exotic chocolates as well as 25 flavours of ice-cream offered spring through fall.

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Some of beautiful chocolate creations of Max Chocolatier of Lucerne, Switzerland.

There is everything from sophisticated bonbons and truffles to  pralines and caramels. The ultimate in sophisticated Swiss chocolate. As the fresh chocolates only have a shelf life of three weeks, you’ll have to make the journey to Lucerne to try them for yourself. It’s one of my favourite Swiss cities.

some of the best swiss chocolate can be found right in lucerne

best-swiss-chocolate

Matthias Bachmann is responsible for marketing at the family business, and his brother is responsible for production. They have 500 employees throughout Switzerland who work for Confiseur Bachmann’s.

Another really noteworthy chocolatier and confectioner of Lucerne is Confiseur Bachmann’s. I met with Matthias Bachmann, who was kind enough to spend time explaining the company’s history and philosophy to me, as well as taking me on a delicious tasting tour of Bachmann products.

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The creative team at Bachmann’s is very playful. This delightful spaghetti dessert caught my eye!

I really enjoyed learning about Bachmann’s as they are a company with a conscience. The Bachmann Foundation supports children with disabilities and children in Ghana, in an attempt to help raise the standard of living for families working in the world of cocoa. In acknowledgement of their efforts, the Bachmann Foundation was a finalist for the Swiss Ethics Award. How cool that Switzerland has an award such as this, and congrats to Bachmann’s for being acknowledged for the good work that they do.

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The chocolate shop and cafe at Bachmann’s factory location in Lucerne is a really inviting place thanks to the calming principles of feng shui.

Walking into a Bachmann’s shop, I immediately noticed something different. They don’t have their company name plastered all over the place like some companies do. In fact, I had to look pretty hard at the packaging to even see the name Bachmann’s. The reason for that is that Feng Shui (the ancient Chinese art of placement and harmony) has been used in the design of their shops and branding. Bachmann’s practices a low-key sell and has a strong social conscience. That gives me good reason to endorse their brand. The quality of the chocolate is yet another reason.

In 2008, Bachmann’s won the Swiss award for the Best Grand Cru Truffle. They use only the best couverture to make their chocolate creations, and enjoy making locally themed confections such as the chocolate Lucerne Tower. Like Max Chocolatier and many other Swiss chocolate companies, Bachmann primarily uses couverture from Felchin, the custom cocoa processor located across Lake Lucerne in Schwyz. In fact, Matthias apprenticed at Felchin’s, and credits the company with helping to inspire him in his chocolate journey.

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An assortment of Bachmann chocolate and confections indicates the wide variety of chocolate you can purchase to take home with you.

Max Chocolatier and Confiseur Bachmann are hugely different in size. But they both produce excellent handcrafted products and take great pride in sharing the world of Swiss chocolate with visitors to Lucerne.

My thanks to the team at Luzern Tourism for accompanying me on this tasting expedition of their beautiful city.

Doreen Pendgracs

Known throughout the Web as the "Wizard of Words", I've been a freelance writer since 1993. I'm currently researching and writing volume II of "Chocolatour: A Quest for the World's Best Chocolate". Volume I was published in September, 2013.

38 Responses

  1. Glenda
    Twitter:
    says:

    Yes, Max Chocolatier is definitely one of the best and the packaging is brilliant! One of the reasons is that they use Felchlin chocolate. I am very lucky to live a seven minute drive from Felchlin so I never run out of supplies 🙂

  2. Susan Cooper
    Twitter:
    says:

    WOW, yum. Add that to the beauty of Lucerne. I do want try the spaghetti confection. What a creative thing to do with chocolate.

  3. Jeri
    Twitter:
    says:

    Bachmann’s sounds great and not just their chocolate. It’s wonderful they are striving to raise the standard of living for cocoa families. However, the chocolate spaghetti, while interesting, plays tricks with my mind and taste buds just looking at it 😉

  4. Betty Jackson says:

    For those of us who can no longer travel to far off destinations can we find these wonderful packaged chocolate confections in Canada?

  5. TammyJo Eckhart
    Twitter:
    says:

    That looks like a wonderful place. Thank you for touching among so many subjects in this post. It was fun and educational to read.

    • Thx so much, TammyJo. That’s why I love what I do. It’s not just about the chocolate. It’s about the people, places, and their passions that bring us to the chocolate. Stay tuned! There is some exciting news coming very soon!

  6. Pat says:

    Patti loves pasta. Would love to try that dish!

    • Hi Pat. I really don’t think that is real pasta, but somehow I didn’t hear back from Matthias Bachmann, when I wrote him asking for the ingredients of that dessert. My message probably went into his spam box! I’ll try writing the company via their website. Cheers!

  7. Linda
    Twitter:
    says:

    Both of these establishments have a fascinating backstory. Thanks for sharing that with us.

  8. Beverly says:

    I love the packaging of the Bachmann chocolates. There are so many types of chocolates to choose from. I was happy to read about the good works of The Bachmann Foundation. I would love to taste the ice cream made at Max Chocolates.

    • Thx for sharing your thoughts, Bev. the Bachmann Foundation is indeed doing fine work in developing countries, and making great chocolate right at home. And yes, maybe ice-cream at Max’s during a future summer. I would love to visit Switzerland in the summer months when all the festivals are on!

  9. We will have to return to Lucerne to check this all out. We didn’t visit or taste any chocolate while we were in Lucerne.

    • Yikes, Heather! I can’t imagine being in Switzerland and not eating any of the great chocolate that was available! But then, that’s me! Always on the hunt for noteworthy chocolate experiences. Thx for stopping by the blog. 🙂

  10. Chris
    Twitter:
    says:

    Forgetting the chocolate, what great back stories to both of those operations.

    It’s always great to see people either overcoming the odds, or giving something back to help those less fortunate!

  11. Sandy N Vyjay
    Twitter:
    says:

    The success story of Max Chocolatier is really inspiring. You have got me tempted for these delicious mouth watering chocolates now.Pity we missed it when we were in Lucerne for a short trip. Will go back for these chocolates if not for anything else.

  12. Abhinav Singh
    Twitter:
    says:

    I am not a chocolate person but your blog is tempting me to become a convert. I prefer handcrafted chocolate anyday than the mass produced commercial chocolates. Damn I am tempted to dig into a bar of dark chocolate right away.

  13. These are real gems. I’m sure the handmade chocolates are amazing, but the stories of the people behind it all are fascinating and inspiring. I spent considerable time in Switzerland and ate lots of its yummy chocolate, but I wish I knew about “chocolatouring” then and took it more seriously. You’ve created something really special.

    • Thanks so much, Vanessa. I’m so excited that I’ll be soon launching my first small group Chocolatour to Hawaii so that I can share my passion and knowledge for the world of chocolate with fellow lovers of chocolate who enjoy travel. Stay tuned!

  14. neha
    Twitter:
    says:

    This is exactly what I needed. Because I am going to be in Lucerne in a month’s time. yeee… I am definitely going to try out these yummy chocolates.

  15. Wow! Chocolate Heaven! That’s got us drooling all over the keyboard. It is probably unfair to ask, but which is your favourite chocolate?

  16. As a fan of chocolate, this post has me craving big time. I’d love to try an authentic Swiss chocolate someday!

  17. Craig Pavlus says:

    I thought I was a fan of chocolate but this site made me know I’m a beginner, although with a great future. What would perhaps the best stores in the US to look up for access to these chocolates mentioned in this article? thank you so much

    • Hi Craig and welcome to Chocolatour! You’ve certainly come to the right place if you want to learn about the world of chocolate. If you go to my homepage and search “American chocolate” in the search bar, it will bring up quite a few of my US-based favourites which include Norman Love and CAO of Florida, Dandelion, Recchiuti, and TCHO of California, several Hawaiian chocolate makers, and SPAGnVOLA based in Maryland and DC. The chocolatiers I mention of Lucerne in the post you are referring to are not available in the US.
      Doreen Pendgracs recently posted…a journey to the highland cacao of Hacienda de SPAGnVOLAMy Profile

  18. Nina
    Twitter:
    says:

    I’m originally from Switzerland. Since moving to Australia many years ago, one of the things that I truly miss about my former home is that spaghetti desert. It’s made from chestnut puree and it’s one of the delights of autumn in Switzerland.

  19. Linh B says:

    Yummy! I am also impressed by the spaghetti dessert and their chocolates! Your photos look nice as well! Thanks for sharing with us your experiences <3

  20. lisa says:

    amazing spaghetti dessert
    “All you need is love. But a little chocolate now and then doesn’t hurt.”
    keep posting chocolate vendors mumbai birth anouncement mumbai

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