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Experience an adventure of the pleasurable kind in the “World of Indulgence” exhibition at the Läckerli Huus. The "Läckerli" biscuits are the real Basel speciality. Alex, the baker’s boy, takes you along on an enticing voyage of discovery.

Create exquisite chocolates with the finest truffle and praline fillings or even make your own chocolate bars and figures from yummy Swiss chocolate. miniSchoggi makes all this – and much more – possible.

Create exquisite chocolates with the finest truffle and praline fillings or even make your own chocolate bars and figures from yummy Swiss chocolate. miniSchoggi makes all this – and much more – possible.

Chocolat Stella SA stands out with its production of traditional chocolate without sugar and with organic chocolate. They create various unique specialties like the famous "Moretti" and other confectionery without added sugar.

Para muchos amantes del chocolate, los barquillos rellenos y todos los productos Gottlieber son los bocados más exquisitos. Forman parte de la herencia culinaria de Suiza. El famoso arte de la pastelería Gottlieber se conserva y se mejora constantemente en la empresa manufacturera dirigida por su propietario.

Desde 1920, las creaciones dulces de chocolate son pintadas y coladas con gran esmero, pintándose las trufas a mano y decorándose las tortas, los pasteles y los bombones con gran amor por los detalles.

Si puede resistir cualquier tentación, Max Chocolatier, en el Schweizerhofquai, le pondrá a prueba.

El camino hasta un chocolate de gran calidad comienza en la selva virgen antes de que acabe deleitando a nuestro paladar. Pero, ¿cómo se crean las dulces obras de arte de Läderach a partir del amargo grano de cacao?

Participants will can taste four of our chocolates, which three were award and drink a hot or cold beverage of their choice. The history of the chocolate factory and its chocolates will be explained to them by a passionate guide.

Taller del chocolate.

With a view of Mount Pilatus and the in-house chocolate manufacture the participants will be accompanied by an Aeschbach Chocolatier and introduced to the secrets of dip-coating and decoration of chocolates.