Chocolate – from bitter to sweet
Chocolate is an important symbol of Switzerland. However, the journey from the fruit of the cacao tree to melt-in-the-mouth temptation is a long one. This refinement process is being recognized in two special stamps.
The fruits, which grow in the tropics, are harvested twice a year and each contain 20 to 30 initially white cocoa beans, which are dried after fermentation. The raw cocoa is then cleaned, broken down, roasted and ground. The resulting cocoa mass is mixed with sugar and cocoa butter. The result is the basic ingredient for chocolate. Milk chocolate is made by adding milk powder or condensed milk. Cocoa itself is anything but sweet. The Aztec word “xocóatl” – the origin of the word chocolate – actually means “bitter water”.
The two motifs were designed by Berne-based graphic artist Karin Hänni.
Philately: from 27.8.2020 to 30.9.2021 or while stocks last
Branches: from 3.9.2020 to 30.9.2021 or while stocks last
Unlimited from 3.9.2020
Offset, 4-colour; Gutenberg AG, Schaan, Liechtenstein
Stamps: 33 × 28 mm
Sheet: 195 × 142 mm
(four rows of five stamps)
White stamp paper with optical brightener, matt gummed, 110 gm²
Karin Hänni, Berne