OG Ticino alumni discover the world of Chocolat Stella
On May 24, 2024, we had the opportunity to discover the fine art of chocolate production at Chocolat Stella in Giubiasco under the guidance of manager Alessandra Alberti, a food engineer at ETH. With around 70% of its products exported to over 50 countries worldwide, the company underlines its international importance and its contribution to global chocolate culture.
Decades of experience and innovation
external page Chocolat Stella, founded in 1928 in Lugano by Achille Vanotti, is a leading Swiss company in the field of chocolate production. Since 1980, the company has been owned by the Müller family, who continue to run the business with the same passion and dedication. The history of Chocolat Stella is characterized by continuous innovation and the pursuit of the highest quality. In 1988, the production facilities were moved to Giubiasco, and a major expansion in 2014 brought the factory up to the state of the art to meet the highest international production standards.
Production at Chocolat Stella follows the best Swiss traditions. The company relies on a careful selection of raw materials and is constantly developing new, creative recipes to meet the changing needs of consumers. A central component of the production process is the cocoa, which is sourced in different varieties from 20 countries. This enables the creation of over 350 basic recipes. Allergens and food intolerances are carefully considered and the entire production chain and traceability of ingredients are monitored.
A strong commitment to sustainability
Chocolat Stella attaches great importance to social and economic responsibility as well as protecting the environment. Its commitment to organic and Fairtrade is particularly noteworthy. A large proportion of the raw materials come from small producer cooperatives, which are supported financially and technically in the development of their projects. The company is one of the manufacturers with the lowest environmental impact, as its energy consumption andCO2 emissions are below the Swiss industry average.
Room for enjoyment
The last part of the visit took place in the chocolate boutique. The assortment includes a wide range of products, including traditional, Fairtrade, organic, vegan and dietary options, as well as specialties with regional ingredients. We had the opportunity to sample some of this exceptional chocolate to take home with us. The event ended with a delicious dinner at the restaurant of the Hotel La Perla in S. Antonino.
