Toblerone, a portmanteau of Theodore Tobler and the Italian ‘torrone‘ nougat, was invented in 1908 in Bern, Switzerland by young Thodore and his cousin Emil Bauman. The shape of the Toblerone is said to be inspired by the Matterhorn, but may have also been a pose struck by exotic dancers at a club that Tobler frequented. I am enchanted by the idea that the famously pious Swiss may have one of their national favourites inspired by a troupe of strippers.
As for the cocktail, a version was created by Simon Difford in 2003, but most recipes in the wild include Frangelico, which is omitted by Difford. The version we have here is from Liquor.com, and follows the main line of Toblerone recipes.
- Chocolate sauce
- 25ml Kahlúa
- 25ml Frangelico
- 25ml Baileys Irish Cream
- 15ml honey
- 30ml double cream
- Toblerone to grate
Pour some chocolate sauce onto a plate, dip the rim of the glass and chill until set.
Add all the liquid ingredients into a shaker with ice.
Strain into the prepared glass.
Garnish with Toblerone chocolate bar shavings.