1. Swiss Cuisine
Danika and Rowan

2. Rösti Swiss Potato Pancakes History Ingredients
Derived from the German word rösten, to roast/grill
Originally, rösti served as a filling breakfast for 19th-century Bernese farmers.
A simple meal, provided essential carbohydrates to last the day
Made from long shreds of boiled potatoes packed into a pan
Cooked with oil and often served with speck, German for bacon

3. Recipe 6 large potatoes 6 tablespoons butter
8 ounces emmenthaler, gruyere, and cheddar cheese, grated
Salt
Ground black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
Once cool, peel and grate potatoes.
Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper.
Repeat layers.
Dot each layer with remaining butter.
Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns.
Turn with spatula and brown again

4. Swiss Chocolate
A solid milk or dark chocolate that has been around since the late 1800s.
History
The Aztecs drank bitter hot chocolate as early as the 14th century.
Cocoa was introduced to Spain by Spanish Conquistadors in 1528, and the Spanish Royalty introduced chocolate as a drink to the aristocracy of Europe in 1625.
With the Industrial Revolution in the 19th century, many new processing machines were built and it was Rodolphe Lindt who created the first form of solid chocolate like we enjoy today.
Swiss chocolate has been world-renowned for its quality almost since its inception.

5. Ingredients Caramel & Sea Salt Milk Chocolate Dark Chocolate
Sugar, cocoa butter, salted caramel-almond-nougat, chocolate liquor, dry whole & skim milk
Min. 34% cocoa solids
Min. 18% milk
Chocolate liquor, cocoa butter, sugar, cocoa powder
Min. 85% cocoa solids