Europe’s Alpine countries have long been known for their tradition of making chocolate. That tradition is more recent in Slovenia than in many neighboring nations, but one Slovenian brand of chocolate has managed to find success abroad.

Chocolate, which had long been a popular drink in Mexico, was introduced to Europe by the Spanish. But it was in the 19th century when a Swiss chocolatier named Rodolphe Lindt introduced a novel processing technique that greatly improved the flavor of chocolate bars. Chocolate quickly became the range throughout the continent.

The story of Slovenian chocolate making began in 1896, when Trappist monks set up their workshop in the castle at Reichenburg (modern-day Brestanica). Many of the monks had come to Slovenia from France, and two of them brought chocolate making equipment along with them. The chocolate made by the monks quickly became known for its quality, and even received a special citation from the Emperor in Vienna, which gave the monks the right to use the “Imperial” brand. Other chocolate were also sold in Slovenia, and Ljubljana’s early streetcars carried advertisements for Milka, the popular Swiss chocolate bar.

After World War I, Slovenia became a part of a new South Slavic state and a new chapter in the history of chocolate making was born. A man named Adolf Zavratnik opened a large chocolate factory in the town of Lesce, in the heart of country’s Alpine Gorenjska (Upper Carniola) region, an area with direct access to fresh milk. Bearing the image of Slovenia’s iconic Lake Bled, a popular resort just a short distance away from Lesce, the chocolate became an immediate success. (Years later, a young girl wearing a traditional regional costume became and even more popular trademark.)
After World War II, the communist authorities took over the factory, but Zavratnik stayed on and the production of chocolate continued. In 1958, it was renamed Gorenjka – in honor of its home region -- and the factory began to export its products to a number of European nations, including the UK.

At the same time, the factory’s management began to introduce new flavors and added new product lines. Not everything went smoothly, however. The economic crisis of the late 1970s and ‘80s period forced Gorenjka to stop importing cocoa altogether and replace it with easier-to-obtain carob powder.

Nevertheless, Gorenjka persevered. The advent of democracy brought a steady supply of cocoa, but it also ushered in an era of intense competition. In addition to the arrival of a wide variety of imported brands, many boutique chocolate makers set up shop across Slovenia, enticing customers with inventive recipes and exotic ingredients. Recently, a chocolate workshop opened its doors at the Brestanica Castle – the same spot where Trappist monks had launched the production of chocolate in Slovenia. In honor of the historical connection, the chocolate made at the castle bears a time-honored name: “Imperial.”