

	Soon afterward, the refined recipes developed by the company's artisans put the new chocolate on the tables of contemporary gourmands everywhere.
							Interestingly enough, a Swiss pastry maker named Cailler visited the factory and learned the secrets of the new art. Upon returning home, he set up the first chocolate factory in Switzerland. So, even the proverbial tradition of chocolate making in that country stems from the experience of Caffarel, which had become a point of reference for quality chocolate on the international scene. With its lengthy experience in hand-made craftsmanship, Caffarel was now ready to convert to the industrial scale.

			Industrialisation of its production process was made possible by a perfectly balanced combination of tradition and innovation. A symbol of this combination is a metal wheel powered by the waters of the Pellerina stream, which supplied energy for processing the cocoa. The wheel still welcomes visitors to the company's advanced production facility at Luserna S. Giovanni.