The Toblerone chocolate bar was invented in 1908 in Bern, Switzerland by young Thodore Toberlone and his cousin Emil Bauman. As for the Toblerone cocktail, a version was crafted by Simon Difford in 2003, that did not include Frangelico. Similar versions to what we have below can be found around the internet.

The Toblerone Cocktail is a decadently rich drink inspired by the famous Swiss chocolate. It is nutty, creamy, and divine. It features three liqueurs, coffee-flavored Kahlúa from Mexico, hazelnut-flavored Frangelico from Italy, and Baileys Irish cream liqueur. We add some heavy cream and honey syrup to make it smooth and sweet. Then we chocolate-coat the rim. You can garnish with Toblerone chocolate shavings to complete the recipe.

The Toblerone Cocktail Recipe
Adapted from Liquor.com
Yields 1 cocktail

Ingredients
3/4 ounce Baileys Irish cream
3/4 ounce Frangelico
3/4 ounce coffee liqueur (like Kahlúa)
1 ounce heavy cream
1/2 ounce honey syrup (recipe follows)
Garnish with chocolate syrup and freshly-shaved Toblerone chocolate

Directions
Prep the glass
Squeeze or drizzle a spiral pattern of chocolate syrup on the inside of the glass and then put the glass in the fridge to chill. (Alternately, you can pour the chocolate syrup in a shallow bowl or plate and dip the rim of the cocktail glass in the chocolate before chilling.)

Mix the cocktail
Add the Baileys, Frangelico, Kahlúa, heavy cream, and honey syrup into a shaker with ice and shake until well-chilled.

Strain the cocktail into the prepared glass and garnish with freshly-shaved Toblerone chocolate.

Honey Syrup Recipe
Yields 1 cup

Ingredients
1/2 cup honey
1/2 cup water

Directions
Add the honey and water into a small saucepan over medium heat and stir just until the honey is dissolved. Do not let it boil.

Allow the syrup to cool before transferring it to an airtight jar. The Honey Syrup will keep, refrigerated, for up to 1 month.