SUGAR
Sweetness from Aarberg.
Our sugar comes from Aarberg. Just a short distance from Biel/Bienne, a small part of our story of flavour begins here.
Origins & Craftsmanship
PROGIN · BIEL/BIENNE · SINCE 1961
Originsyou can taste.
From the origins of cocoa to our craft in Biel/Bienne. A story about people, good ingredients and the joy of fine chocolate.
OUR ROOTS
AarbergSwiss SeelandAlpsBiel/Bienne
CLOSE TO HOME
Good taste begins with good ingredients.
We love the region we call home. We combine its ingredients with carefully selected couvertures and our own recipes. The result is PROGIN chocolate and pâtisserie with a character all their own.
MILK · CREAM · BUTTER
Where the Seeland meets the Alps.
We source our milk, cream and butter from the Swiss Seeland region and the Alps. They give our creations delicate dairy notes and their distinctive melt-in-the-mouth texture.
CHOCOLATE
Character in every recipe.
We select couvertures to suit each flavour and recipe. In Biel/Bienne, we work with and refine them to create our own chocolates.
THE JOURNEY TO ENJOYMENT
From pod to truffle.
Many careful steps turn cocoa into fine chocolate. Our craft in Biel/Bienne begins with choosing the right couverture.
The cocoa pod
In tropical growing regions, pods ripen on cocoa trees. Inside lie the beans, nestled in pale pulp.
The cocoa beans
Fermentation and drying lay the foundations for flavour. Further processing develops the beans' chocolate character.
The couverture
Processed beans become couverture. For our recipes, we choose the right chocolate for its flavour, melt and character.
The PROGIN truffle
In Biel/Bienne, it becomes our own creation: carefully balanced fillings, a delicate shell and a final, attentive touch.
A LITERARY COCOA TALE
A morning with Kofi.
Dew still rests on the leaves as Kofi steps between the cocoa trees. He stops in front of a pod, examines it and turns it gently in his hand. A glance, a brief moment of consideration. This one is ripe.
Later, he opens the harvested pods. Inside lie the beans, surrounded by pale pulp. There is little yet to suggest a glossy bar of chocolate. Only fermentation, drying and further processing will bring out the aromas.
Kofi adds the next pod. One after another. Today, every careful decision matters to him: the right moment, a practised touch, respect for what has grown.
Perhaps one day, someone far away will let a piece of chocolate melt slowly on their tongue. That person will not know his name. Yet behind their enjoyment is also the work of people like him.
Every moment of enjoyment has a beginning. And people who give it their care.
THE CRAFT BEHIND IT ALL
The most important ingredient is dedication.
Filling, shaping, finishing: many small gestures turn a good ingredient into a fine creation. This is where our truffles, pralines and chocolates acquire their PROGIN character.
Made with care. Meant to be savoured.
SWISS CHOCOLATE HISTORY
A tropical fruit. A Swiss legend.
Cocoa grows in the tropics. Switzerland became famous for ingenuity, milk chocolate and chocolate that melts delicately on the tongue. New processes, confectionery craftsmanship and exchange with the wider world gave rise to a distinctive chocolate culture.
1819
Cailler · Corsier near Vevey
François-Louis Cailler opens one of Switzerland's early mechanised chocolate factories.
1826
Suchard · Neuchâtel
Philippe Suchard establishes his chocolate factory in Serrières near Neuchâtel.
1836
Sprüngli · Zürich
With his confectionery shop in Zürich, David Sprüngli lays the foundations for a new chapter in the enjoyment of fine food.
1845
Sprüngli & Sohn · Chocolate
David Sprüngli and his son Rudolf begin making chocolate in Zürich.
1875
Daniel Peter · Milk chocolate
In Vevey, Daniel Peter develops milk chocolate – a milestone in Swiss chocolate history.
1879
Rodolphe Lindt · Conching
In Bern, Rodolphe Lindt develops conching. Chocolate becomes finer and melts more delicately.
The historic Confiserie Sprüngli and today's Lindt & Sprüngli later went their separate ways: they have been independent companies since 1892.
Sources & background
A LITTLE GUIDE TO CHOCOLATE BY PROGIN
Understand chocolate. Enjoy it more.
From the cocoa pod to the first snap: discover what makes chocolate so special.
Where does cocoa come from?
Cocoa originally comes from tropical America. Today, it is also grown in tropical regions of Africa and Asia. Cocoa is tropical; the Swiss tradition lies in processing and refining it.
How does a fruit become chocolate?
After harvesting, the beans are fermented and dried. Roasting develops further aromas. Removing the shells and breaking up the beans produces cocoa nibs; grinding and conching later shape texture and flavour. These steps describe chocolate making in general.
Why does chocolate shine and snap so beautifully?
The answer is tempering: the cocoa butter is carefully pre-crystallised. This allows the chocolate to set with a glossy surface and a firm texture, and to release easily from its mould.
What is the difference between dark, milk and white chocolate?
Dark chocolate puts cocoa centre stage. Milk chocolate also contains milk ingredients. White chocolate contains cocoa butter but no cocoa mass – hence its pale colour.
What does the cocoa percentage mean?
The percentage includes cocoa ingredients, among them cocoa mass and cocoa butter. On its own, it does not tell you how good a chocolate is: origin, recipe and processing also shape its flavour.
How do I taste chocolate?
Look at the surface, smell the chocolate and break off a small piece. Let it melt slowly on your tongue. Notice the texture, aromas and lingering flavour.
How should I store chocolate?
Keep it dry, protected from light and strong odours, and away from large temperature fluctuations. Always follow the storage and shelf-life information on the individual packaging.
A LITTLE MOMENT FOR YOU
Savour chocolate with all your senses.
Good chocolate deserves a little time. Turn your next piece into a small ritual of enjoyment.
Look & discover
Take a moment to notice the colour, shape and surface. Every creation has an expression of its own.
Smell & be curious
Smell the chocolate before your first bite. Which notes can you find – cocoa, milk, fruit or something roasted?
Enjoy it slowly
Let a small piece melt on your tongue. Notice the texture, aromas and lingering flavour.
ROOTED IN BIEL/BIENNE
Since 1961. Carried forward with love.
Jean-Marie Progin founded the confiserie in Biel in 1961. What began then lives on today in our recipes, our craft and every moment of enjoyment.
Our storyA TASTE OF PROGIN
From our home to your moment of enjoyment.
For yourself. For someone special. Or for a visit to us in Biel/Bienne.
Bahnhofstrasse 29 · 2502 Biel/Bienne · Switzerland