NEW Couvertures
To celebrate “150 years of Swiss milk chocolate” CARMA® is introducing three new couverture recipes in 2025. These couvertures are a tribute to the wonderful heritage of Swiss chocolate making and Swiss chocolatiers pursuit of the perfect flavour.
Discover Carma's New Couvertures
All three recipes take into account the growing demand for intense cocoa notes and distinct flavour profiles, and the two milk chocolate couvertures pick up on the trend towards less sweet chocolate.
Dive in for inspiration and let’s celebrate Swiss chocolate together!
Our Chocolate AcademyTM Zurich have developed a full collection of delicious recipes for our new couvertures. Their creativity, expertise and passion shine in each of the creations.
A Recipe Collection to Savor
A great reason to celebrate!
150 years of Swiss milk chocolate
While chocolate dates back to more than 5,000 years, milk chocolate is a relatively recent invention. In 1875 Swiss chocolatier Daniel Peter came up with the idea of adding condensed milk to dark chocolate to make it less bitter.
This innovation expanded the versatility of chocolate, making it palatable to a wider audience. Milk chocolate became so popular that it helped boost the Swiss chocolate industry. And Daniel Peter’s legacy has lived on in the form of sweet and deliciously creamy milk chocolate – a favourite around the world. At CARMA®, we are committed to preserving the rich heritage of Swiss chocolate making. We use state-of-the-art conching techniques to bring out the full aromas of carefully selected cocoa beans and achieve our famous melt-in-the-mouth texture. We work with a wide range of milk powders to give each of our couvertures the perfect creaminess. And we strive to make Swiss chocolate better every day!
