For a long time, when people said "Schoggi," they meant Lindt, Ragusa, or Toblerone. However, the creamy-melting style of these major brands has long faced competition. Chocolate makers across Switzerland have committed themselves to the bean-to-bar philosophy. Their chocolate is meant to reflect the terroir of the bean. That’s why they produce chocolate with great passion, from the cocoa bean to the finished bar. Food journalist Alexander Kühn and photographer Martina Meier visited these individuals: people for whom chocolate is both a profession and a calling. Creative minds from top gastronomy also share their insights, presenting chocolate or cocoa in surprising and elegant ways. For those who feel inspired to get to work themselves, the authors reveal the best recipes for chocolatey treats at home. Cheers to Schoggi!.