Geneva's most famous chocolate is shaped like a cooking pot. Every December the city smashes marmites of dark couverture filled with marzipan vegetables, repeating a line about the enemies of the Republic. The ritual recalls the night of 11–12 December 1602, when Savoyard soldiers scaled the ramparts and were repelled. Confectionery here is civic memory before it is luxury, which is why a Geneva Chocolate Tour Pass reads less like a tasting card than a walking archive of the Vieille Ville. Switzerland's industry began outside the city. François-Louis Cailler opened a mechanised factory at Corsier-sur-Vevey in 1819; Philippe Suchard followed at Serrières in 1826. Daniel Peter, working in Vevey, combined cocoa with Henri Nestlé's condensed milk in 1875 and produced the first commercially viable milk chocolate. Rodolphe Lindt built the conche in Bern in 1879, grinding paste for days until it turned fluid and glossy. By 1900 Swiss exports outweighed domestic sales, and the country's name had become a category rather than an origin. Geneva absorbed these techniques and added its own houses: Maison Auer, trading on Rue de Rive since 1820, and Favarger, founded in Versoix in 1826. Their windows still open onto the Rade. That inheritance is what the Choco Pass Discovery formalises. Issued by Geneva Tourism at Rue du Mont-Blanc 18, the 40 CHF card grants 24 hours of access to participating chocolatiers, most of them within a short walk of the Rade. The route it implies runs from the counters of Rue du Rhône up through Place du Bourg-de-Four and the Grand-Rue, where small workshops still temper by hand. Geneva Chocolate Tour Pass tours cover the same ground on foot with a guide, while full-day excursions reach the Broc factory and the Gruyères cheese cellars beyond. The craft rewards close reading. Praliné is ground hazelnut and caramelised sugar; ganache is emulsion, cream against couverture, stable for days rather than months. Geneva's signature aveline, a hazelnut paste cloaked in dark chocolate, was built for the city's coffee houses. Bean-to-bar makers have since introduced single-origin tablets from Madagascar and Peru to counters that sold nothing but blends for a century. A Geneva Chocolate Tour Pass tour therefore surveys two industries at once: an inherited Swiss method and a younger movement testing its limits, both practised within a few hundred metres of the Rhône.