Good idea, Mr. Caffarel!

The birth of the chocolate industry

Turin, the Valdocco district. Here, during the early 19th century, Paolo Caffarel – owner of the firm with his same name opened his chocolate production facility on the banks of the Pellerina canal. The water of the canal activated a water wheel, supplying energy for the machinery inside the factory, especially for the mixer designed by Bozelli from Genoa, which allowed the production of about 350 kg of chocolate per day.

This was the birth of the chocolate industry: the culmination of the process which had begun in the 1700’s. During the 18th century, Turinese chocolate makers had begun to use rudimental machines that allowed the solidification of chocolate, which until that time had been consumed only as a beverage. Many of these chocolate makers were Waldensians who had fled to Piedmont following the revocation of the Edict of Nantes (1685).

Other previously mentioned pioneers of Turin’s chocolate industry, Caffarel and Talmone, owner of the workshop situated in Borgo San Donato, were also Waldensians. There were also Michele Prochet — who in 1826 would merge with Caffarel, starting up the firm known as Caffarel Prochet — Francois Luis Cailler, who brought the secrets he learned in Turin to Switzerland, and Malan, owner of the chocolate shop in Via Borgo Nuovo.

These names are joined by those from Turin, like Beata &Perrone, the firm founded in Via Cottolengo in 1843, Piero Gabutti, located in Via Po since 1857, and the Stratta brothers, with their shop in Piazza San Carlo.

Photo: Paolo Caffarel

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CioccolaTÒ 2008

Good idea, Mr. Caffarel!

The birth of the chocolate industry

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