A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.
The manufacture of a chocolate bar from raw cocoa ingredients requires many steps, from grinding and refining, to conching and tempering. All these processes have been independently developed by chocolate manufacturers from different countries. There is therefore no precise moment when the first chocolate bar came into existence. Solid chocolate was already consumed in the 18th century. The 19th century saw the emergence of the modern chocolate industry; most manufacturing techniques used today were invented during this period.
Dark, milk and white are the main types of chocolate. Ingredients not derived from cocoa have been added to bars since the beginning of the chocolate industry, often to reduce production costs. A wide variety of chocolate bar brands are sold today.
Terminology
In many varieties of English, chocolate bar refers to any confectionery bar that contains chocolate. In some dialects of American English, only bars of solid chocolate are described as chocolate bars, with the phrase candy bar used as a broader term encompassing bars of solid chocolate, bars combining chocolate with other ingredients, and bars containing no chocolate at all. In Canada, while the term chocolate bar is commonly used for bars combining chocolate with other ingredients, only bars of solid chocolate can be labelled as a chocolate bar.[1]
The term bar may refer to a large variety of shapes, including not oblong ones, such as squares.[2] Small (bite-sized) chocolate pieces are however usually referred to as chocolates, regardless of shape.[3] These include neapolitans, bonbons, pralines and truffles.
Cake chocolate is an old commercial designation for solid chocolate.[4][5]
History
Early history
A Mayan holding sticks of ground cocoa paste
Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica.[6] In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate.[7] The grinding of the cocoa beans was done with a stone metate.[8] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations.[9] Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form.[10]
Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured.[11][12] It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[7] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century.[13]
An unrefined chocolate disc for drinking chocolate
The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks.[14] Another illustration is given by a contemporary encyclopedia, which mentions "bonbons", "chocolate-covered pistachios" and "white chocolate".[15] Such products would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production.
Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk.
First mass-produced chocolate bars
Mechanized chocolate production in the mid-19th century
The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed.[16] This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture.[17] Among the pioneers were Joseph Storrs Fry, who patented a method of grinding cocoa beans using a Watt steam engine in 1795,[18][19] and Poincelet, who invented the melanger in 1811, soon adopted by most chocolate manufacturers.[20]
In the early 19th century, several chocolate manufacturers are credited for technical improvements or novelties. François-Louis Cailler, who founded the Cailler factory in 1819 in Switzerland, sold assortments of chocolate tablets.[21][22][23] Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, founded the Suchard factory where he used and developed the melanger.[23] The same year, Pierre Paul Caffarel founded the Caffarel factory in Italy, using a new grinding machine, also allowing him to increase production.[24] During that decade, in England, Fry & Sons introduced chocolate lozenges as a "substitute for food when travelling".[25]
1828 is the year of a major breakthrough: Casparus van Houten[26] patented an effective method for pressing the fat from roasted cocoa beans. The centre of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – the hydraulic cocoa press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter on a large scale. The additional cocoa butter (mixed with cocoa liquor and sugar) would allow the production of chocolate with a higher fluidity, therefore with a higher moldability into more complex shapes.[27] It is not known when the first chocolate with added cocoa butter was manufactured.[28] However, in 1832, the first workshop for producing chocolate moulds opened in Paris, testifying to the increasing use of chocolate in confectionery, especially in France.[29][30]
An American magazine from 1836 notes that (small and sweetened) chocolate bars have become popular in France for their nutritious quality and portability.[31]
The Menier chocolate tablet (1860 poster)
In the 1830s, French pharmacist Antoine Brutus Menier, who first used chocolate as a coating for pills, developed a chocolate factory in Noisiel. In 1836, a yellow-wrapped chocolate tablet with six semi-cylindrical divisions is launched,[32] possibly already using additional cocoa butter.[33] By the 1840s the production of a wide variety of chocolate bars and bonbons is attested. Semi-finished products like finely ground cocoa liquor and cocoa butter were also sold by Menier.[34] Menier's tablets beared a trademark to protect them from counterfeits.[35] By the 1860s, production reached 2,500 tonnes, a quarter of the country’s total output, much of it exported.[30] French assortments dominated the confectionery market until the appearance of milk chocolate in the 1890s.[36]
Menier and Fry's ads (1864)
In the 1840s, British manufacturers adopted eating chocolate to counter the popularity of French imports.[37] In 1842, John Cadbury sold "French Eating Chocolate".[38] He was followed by Joseph Fry who sold Chocolat Délicieux à Manger ("delicious eating chocolate") in 1847.[39] The latter, probably made with additional cocoa butter,[33] is often considered the first modern chocolate bar,[40][41] although it was not successful.[30] In 1849, both Fry and Cadbury chocolates were displayed publicly at a trade fair in Bingley Hall, Birmingham.[42][43]
Fry and Sons Manufactory in the late 19th century
Fry's chocolate factory in Bristol, J. S. Fry & Sons, began the mass-production of various chocolate candies, notably Fry's Cream Sticks released in 1853,[40] which led to the Fry's Chocolate Cream bar in 1866.[44] The production of eating chocolate rose from about 10 tonnes in 1852 to over 1,100 tonnes in 1880; a Van Houten press was acquired and installed in 1868, two years after its competitor, Cadbury, installed his.[45] Other products included the first chocolate Easter egg in the UK in 1873, and Fry's Turkish Delight (or Fry's Turkish bar) in 1914.[44]
In addition to Cadbury and Fry, Rowntree's and Terry's were major British chocolate companies, as chocolate manufacturing expanded in England throughout the rest of the century.[46]
Modern chocolate bars
Rodolphe Lindt, a Swiss confectioner, discovered the conching process in 1879. Conching evenly blends cocoa butter with cocoa solids and sugar, therefore making the chocolate perfectly smooth. At first a trade secret, it became a standard process in the chocolate industry by the 1920s.[47] The last stage of chocolate manufacturing, tempering, was also developed at around this time. Tempering allows the production of chocolate that is perfectly hard at room temperature and that have an attractive shiny appearance.[48]
Ad for Gala Peter in the early 20th century
A few years earlier, in 1875, milk chocolate makes its appearance. It was developed by another Swiss confectioner, Daniel Peter. He was able to make milk chocolate with the help of his neighbour Henri Nestlé, who was specialized in dehydrated milk products.[49] Daniel Peter launched his successful Gala Peter brand in 1887. Cailler and Suchard followed in the late 19th century, and other factories opened in Switzerland at that time.
In 1897, following the lead of Swiss companies, Cadbury introduced its own line of milk chocolate bars in the UK. Cadbury Dairy Milk, first produced in 1905, became the company's best selling bar.[50]
In the United States, immigrants who arrived with candy-making skills drove the development of new chocolate bars.[51]Milton S. Hershey, a Pennsylvania caramel maker, saw a German-manufactured chocolate-making machine at the 1893 Chicago World's Fair. He immediately ordered one for his Lancaster factory and produced the first American-made milk chocolate bar.[52]
Chocolate bar sales grew rapidly in the early-20th century.[53] During World War I, the U.S. Army commissioned a number of American chocolate makers to produce 40 pound blocks of chocolate. These were shipped to Army quartermaster bases and distributed to the troops stationed throughout Europe. When the soldiers returned home, their demand for chocolate contributed to the increasing popularity of the chocolate bar.[52]
Combination bars
A Mars bar, as sold in the US, cut in half
The first chocolate bars were plain chocolate, but often flavoured with spices, such as cinnamon and vanilla.[11] Producers soon began combining chocolate with other ingredients such as nuts, fruit, caramel, nougat, and wafers. In 1830, Kohler added hazelnuts to chocolate bars[54] and, in 1852, Caffarel added hazelnuts as a smooth paste to its chocolate, creating gianduja.[55] Adding other, usually cheaper, ingredients to bars was also a way to reduce production costs.[56] Additionally, the overwhelming majority of combination bars use milk chocolate, which further decreases the amount of cocoa in the finished product.[57] Approximately 30,000 varieties of candy bars existed in the United States during the 1920s, most of which were produced locally.[58]
The Fry's Chocolate Cream, produced by J. S. Fry & Sons since 1866, consisted of a plain fondant centre enrobed in plain chocolate. It is the first mass-produced chocolate bar and predates the invention of milk chocolate.
The Branche, created by Kohler and produced by Cailler since 1904,[59] is a cylindrical and branch-looking milk chocolate and hazelnut bar with a praline filling, partly made with recycled broken confectionery. As a consequence of its wide success, "branche" has become a generic term (in French) for any stick-like chocolate bar.[60]
The Goo Goo Cluster, produced by the Standard Candy Company of Nashville, Tennessee, in 1912, was the first combination bar in the United States. It was made of caramel, marshmallow, and peanuts, covered with milk chocolate.[62][63] The combination of peanuts with chocolate became very popular in North America, while the hazelnut remained the most popular pairing in Europe.[64]
The Clark Bar, a crispy core with caramel and peanut butter covered with milk chocolate, was the first nationally marketed combination bar in the United States.[52]
The Oh Henry! bar was created by George Williamson of Williamson Candy Co. and named after an electrician who visited his store and flirted with the female candy makers. Williamson launched an advertising campaign that included newspaper ads, streetcar signs, and billboards. The Oh Henry! bar became one of the top-selling brands in the United States in the 1920s.[51] In 1926, the company published a book, 60 New Ways to Serve a Famous Candy, that included recipes for salads, side dishes, and sweet breads, in addition to desserts.[62]
The Baby Ruth was developed by Otto Schnering, owner of the Curtiss Candy Co., by modifying their original candy bar, Kandy Kake, to compete with the Oh Henry! bar. Schnering claimed that the Baby Ruth was named in honor of President Grover Cleveland's daughter, who died at age 12, but some historians suggest that Schnering chose the name to take advantage of the popularity of Babe Ruth without having to pay royalties.[65] Schnering decided to sell his bar for half the price of its competitor, hiring legendary Chicago ad man, Eddy S. Brandt, to market the Baby Ruth under the slogan "Everything you want for a nickel." The catchy slogan, along with other innovative marketing tactics, like sponsoring circuses and dropping Baby Ruth bars over cities from airplanes, made Baby Ruth the most popular candy bar in the U.S by 1925.[62]
The Kit Kat bar, created by Rowntree's in 1935, is a milk chocolate-covered wafer bar. The bar consists of two or four fingers that can be snapped from the bar separately. Kit Kat bars are reputed for being made in many different flavours.[66]
A solid chocolate bar is typically made with some or all of the following ingredients: cocoa liquor, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate.[67] In addition to these main ingredients a solid chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. Some chocolate bars contain added milk fat, to make the chocolate softer, since milk fat is a softer fat than cocoa butter.[68] While sugar is commonly used as a sweetener for chocolate bars, some chocolate bars use sugar alcohols, such as maltitol as an alternative.[69]
Compound chocolate, which uses vegetable oils in place of cocoa butter, may be used as a less expensive alternative to true chocolate, though such a product may not be able to be labelled as "chocolate".[70] Combination bars may contain a wide variety of additional ingredients.
Some of the oldest preserved chocolate bars are two pieces of white and dark chocolate made between 1764 and 1795 for the king of Poland, Stanislaus Augustus Poniatowski, as a gift for his courtiers.[71] Each bar, possibly made by the royal confectioner in Warsaw, bears the King's monogram, SAR, and is on display in his summer residence, Palace on the Water, in Warsaw.[71]
World's largest
The world's largest chocolate bar was produced as a stunt by Thorntons plc (UK) on 7 October 2011. It weighed 5,792.50kg (12,770.3lb) and measured 4m by 4m by 0.35m.[72]
On January 16, 2020, Mars Inc. received the Guinness World Record for largest chocolate nut bar. They produced a 12-foot by 27.5-inch by 27.5-inch Snickers that weighed 4,728 lbs which is the equivalent of 41,000 single-size Snickers.[73]
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.
Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.
Coenraad Johannes van Houten was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate". He has also been credited with introducing a method for pressing the fat from roasted cocoa beans, though this was in fact his father Casparus van Houten's invention.
White chocolate is a form of chocolate made of cocoa butter, sugar and milk. Unlike milk and dark chocolate, it does not contain cocoa solids, which darken the chocolate. White chocolate has an ivory color, and can smell of biscuit, vanilla or caramel, although it can also easily pick up smells from the environment and become rancid with its relatively short shelf life. Like milk and dark chocolate, white chocolate is used to make chocolate bars and as a coating in confectionery.
J. S. Fry & Sons, Ltd., better known as Fry's, was a British chocolate company owned by Joseph Storrs Fry and his family. Beginning in Bristol in 1761, the business went through several changes of name and ownership, becoming J. S. Fry & Sons in 1822. In 1847, Fry's produced what is often considered the first solid chocolate bar. The company also created the first filled chocolate sweet, Cream Sticks, in 1853. Fry is most famous for Fry's Chocolate Cream, the first mass-produced chocolate bar, which was launched in 1866, and Fry's Turkish Delight, launched in 1914.
Fry's Chocolate Cream is a chocolate bar developed by J. S. Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar — Fry's Chocolate Cream is the first mass-produced combination candy bar and is the world's oldest chocolate bar brand.
Chocolate is a food made from roasted and ground cocoa beans mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.
Swiss chocolate is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Cailler is a Swiss chocolate brand and production factory based in Broc. It was founded in Vevey by François-Louis Cailler in 1819 and remained independent until the early 20th century, when it associated with other producers. Shortly before, Cailler opened its main factory at Broc in 1898. The company was finally bought by Nestlé in 1929 and became a brand. Cailler is the oldest chocolate brand still in existence in Switzerland.
Gianduja or gianduia is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates.
The following outline is provided as an overview of and topical guide to chocolate:
A candy bar is a type of portable candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar, including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with other ingredients, such as nuts, caramel, nougat, or wafers.
Milkybar, called Galak in Continental Europe and Latin America, is a white chocolate confection produced by Nestlé since 1936 and sold worldwide. According to Nestlé, Milkybar/Galak contains no artificial colours, flavours or preservatives.
Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Dark chocolate without added sweetener is known as bitter chocolate,unsweetened chocolate, plain chocolate, or 100% chocolate. Dark chocolate has a higher cocoa percentage than white chocolate, milk chocolate, and semisweet chocolate. Dark chocolate is valued for claimed—though unsupported—health benefits, and for being a sophisticated choice of chocolate. Similarly to milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.
Chocolat Kohler was a chocolate producer based in Lausanne, founded in 1830 by the Kohler brothers. It is currently a brand owned by Nestlé.
Peter's Chocolate was a Swiss chocolate producer founded in 1867 by Daniel Peter in Vevey. It is notably the company who produced the first successful milk chocolate bar. It merged with Kohler in 1904, with Cailler in 1911, and was bought by Nestlé in 1929. The brand was purchased by Cargill in 2002. Peter's Chocolate was recurrently advertised with the image of a traditionally dressed man waving a chocolate bar, often with an Alpine scenery.
↑ Moss, Sarah (2009). Chocolate: A Global History. Reaktion Books. p.68. ISBN9781861897039. Like so many other developments in the creation of familiar forms of chocolate, the development of bite-sized filled chocolates arranged in a box...
↑ Van Tuerenhout, Dirk R. (2005). The Aztecs: New Perspectives. ABC-CLIO. p.112. ISBN9781576079218. It is of interest that even though the rich and famous would drink their chocolate—the most traditional way of consuming chocolate—soldiers would be issued chocolate in solid format. Military rations would include chocolate made into wafers or pellets.
1 2 Coe, Sophie D. (2015) [1994]. America's First Cuisines. University of Texas Press. p.56. ISBN9781477309711. Most sixteenth-, seventeenth-, and eighteenth-century cacao was for drinking, but its consumption in solid form was not unheard of. To make a drink out of processed cacao beans they must be ground, and then, unless they are immediately made into a drink, the mass congeals. [...] There is no way of exactly dating the birth of the chocolate confection...
↑ Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. ABC-CLIO. p.302. ISBN9781440876080. While the metate served many kitchen uses, it became a central focus for chocolate making in pre-Columbian Central America. From there, versions moved to Europe and North America to serve the same function.
↑ Durán, Diego (1994). The History of the Indies of New Spain. University of Oklahoma Press. p.350. ISBN9780806126494. The soldiers carried a quantity of provisions, such as toasted kernels as well as maize flour, bean flour, toasted tortillas, sun-baked tamales and others that had a kind of mold, great loads of chiles, and cacao that had been ground and formed into small balls.
1 2 Cooke, Nathalie (2009). What's to Eat?: Entrées in Canadian Food History. McGill-Queen's Press. p.83. ISBN9780773577176. What constituted chocolate at the time? According to various inventories from Louisbourg, solid chocolate was sold as balls or sticks of varying weights. Chocolate came either "prepared," meaning that it had already been ground down into a paste of cocoa solids and fats, mixed with sugar and aromatics (usually cinnamon and vanilla, and sometimes anise, orange flower water, or ambergris – flavourings preferred by the French), then allowed to harden, or "unprepared," consisting of a hardened paste of plain chocolate. In the latter instance, spices and sweeteners would be added after the grated chocolate ball or stick was mixed with hot liquid.
↑ Davidson, Alan (2014). The Oxford Companion to Food. OUP Oxford. p.183. ISBN978-0-19-104072-6. Already by the end of the 18th century there had been a perceptible increase in the amount of chocolate being eaten, in slabs and pastilles...
↑ Journal encyclopédique ou universel: tome III. Pierre Rousseau. 1785. p.169. On en fera [chocolat] généralement toutes sortes de bonbons, diablotins & pistaches au chocolat, comme aussi au beurre de cacao ou chocolat blanc
↑ Chrystal, Paul (2021). The History of Sweets. Pen and Sword History. p.104. In 1776, Doret patented a hydraulic chocolate grinding machine which reduced it to a paste and in 1795, Joseph Fry industrialised chocolate production in England when he started using a James Watt steam engine to grind his beans.
↑ Masonis, Todd (2017). Making Chocolate: From Bean to Bar to S'more: A Cookbook. Clarkson Potter/Ten Speed. p.16. ISBN9780451495365. Then the nineteenth century brought coal, the steam engine, and technology that could smash cacao into an incredibly smooth paste for the first time, and it could be done on a large enough scale to make it cheap and accessible to more people.
↑ Collins, Ross F. (2022). Chocolate A Cultural Encyclopedia. Bloomsbury Publishing. Second, the company's efforts from the beginning to improve the manufacturing process earned it credit as the first chocolate manufacturer to industrialize with its Watt steam-engine-powered operation in 1795.
↑ Vallenilla, Nikita Harwich (1992). Histoire du chocolat. p.129. En 1811, sous l'impulsion de la Société pour l'Encouragement de l'Industrie Nationale, l'ingénieur Poincelet met au point un prototype de «mélangeur», dont le principe est bientôt adopté dans toute l'Europe.[In 1811, under the impetus of the Société pour l'Encouragement de l'Industrie Nationale, the engineer Poincelet developed a prototype of a "mélangeur", the principle of which was soon adopted throughout Europe.]
1 2 Barel, Michel (2021). Du cacao au chocolat: L'épopée d'une gourmandise. Éditions Quæ. p.102. ISBN9782759233793. Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui. En 1826, Philippe Suchard ouvre une chocolaterie à Serrière, près de Neuchâtel, en Suisse. Il met au point une machine à meules pour mélanger le sucre et le cacao. C'est un immense progrès.[The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today. In 1826, Philippe Suchard opened a chocolate factory in Serrière, near Neuchâtel, Switzerland. He develops a millstone machine to mix sugar and cocoa. This is a huge progress.]
↑ McMahon, Peter; Keane, Philip (2023). Chocolate and Sustainable Cocoa Farming. Cambridge Scholars Publishing. p.51. ...by Pierre Paul Caffarel who used a machine made by a Genoese engineer, Bozelli, to mix cocoa paste, sugar and vanilla and produce solid chocolate on a commercial scale from 1826, although it is unclear whether this was consumed as confectionery or used to make chocolate drink.
↑ Wilson, Philip K. (2012). Chocolate as Medicine: A Quest Over the Centuries. RSC Publishing. p.97. At least as early as 1826, edible chocolate became available in England in the form of lozenges that were deemed "a pleasant and nutritious substitute for food while traveling or when unusual fasting is caused by an irregular period of mealtimes".
↑ Khodorowsky, Katherine (2009). Tout sur le chocolat. Odile Jacob. p.47. ISBN978-2-7381-9390-2. Le moule en fer-blanc étamé, mis au point par la maison Létang fondée en 1832, permet de faire des «chocolats ouvragés», comme des œufs de Pâques, en rajoutant du beurre de chocolat dans la recette, grâce à l'invention de Van Houten.[The tinned tin mold, developed by the Létang company founded in 1832, allows the making of "worked chocolates", such as Easter eggs, by adding chocolate butter to the recipe, thanks to Van Houten's invention.]
↑ Coady, Chantal (1993). Chocolate: The Food of the Gods. Chronicle Books. p.57. Many people claimed to have been the first to have had the idea of recombining the cocoa butter with the cocoa mass to invent today's chocolate bar. Perhaps, spurred on by Van Houten's new technology, several cocoa manufacturers hit on the idea simultaneously.
↑ Mercier, Jacques (2008). The Temptation of Chocolate. Editions Racine. p.97. Jean-Baptiste Létang, a Breton, founded the first workshop for producing chocolate moulds in Paris in 1832.
1 2 3 Cadbury, Deborah (2011). "Chapter 2". Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers. PublicAffairs. Fry's new product, however, did not appeal to anyone with a really sweet tooth. It was bitter, coarse, and heavy and probably only of interest to the dedicated few who also possessed a strong jaw. Initially sales were slow [...] By the nineteenth century, they [French confiseurs] were winning a reputation for their exquisite handcrafted sweets made from chocolate: delicious mousses, cakes, crèmes, dragées, and chocolate-coated nuts. [...] and it proved so successful that Menier's output quadrupled in ten years, reaching 2,500 tonnes in the mid-1860s, a quarter of the country's total output.
↑ Fessenden, Thomas Green (1836). The Horticultural Register and Gardener's Magazine: Volume II. Boston: Joseph Breck. p.50. The [cocoa] nuts when roasted and ground, are moulded into chocolate cakes, a highly nutritious, wholesome, and delicious food. In France, small cakes of chocolate, sweetened with sugar, and of various fanciful forms, are prepared for eating. They are a portable food, of a nutritious quality, and delicious taste, and in great demand.
↑ Petit, Élisabeth (29 December 2014). "Menier, une dynastie pour le chocolat". Ouest-France. Retrieved 22 May 2022. Les premières formes de tablettes, enveloppées de papier blanc, voient le jour. En 1836, Menier lance une tablette à six divisions semi-cylindriques. Le succès est au rendez-vous.[The first chocolate tablets, wrapped in white paper, are created. In 1836, Menier launched a tablet with six semi-cylindrical divisions. Success is on the way.]
1 2 McMahon, Peter; Keane, Philip (2023). Chocolate and Sustainable Cocoa Farming. Cambridge Scholars Publishing. p.53. In 1847 Fry's produced the first commercial edible chocolate bar in Britain by mixing cocoa butter, cocoa liquor and sugar to give a paste that could be pressed into a mould and set to give a solid block. [...] Emile Menier, the son of the founder, developed a solid chocolate bar in 1836. He obtained a plentiful supply of cocoa butter from Coenraad van Houten in Holland, perhaps being among the first to open up a demand for the butter that was considered a by-product by van Houten.
↑ Chrystal, Paul (2021). "Royal chocolate and Chocolate Houses". The History of Sweets. Pen & Sword Books. This was to exploit the cachet associated with French-sounding food and to counter the popularity of French imports.
↑ Feuer, Lewis Samuel (1989). Imperialism and the Anti-Imperialist Mind. Transaction Publishers. p.45. By 1842, his price list offered fifteen kinds of eating or drinking chocolate and about ten forms of cocoa; among the former were "Churchman's Chocolate" and "French Eating Chocolate."
↑ Davidson, Alan (2006). "Chocolate in the 19th and 20th centuries". The Oxford Companion to Food. and by 1847 Fry's were marketing 'Chocolat Délicieux à Manger'
1 2 Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p.157.
↑ Cheung, Theresa (2005). Chocolate Principles to Live By. Conari Press. p.159. ISBN9781609251758. In 1849 the first truly commercial eating chocolate appeared at a trade fair in Birmingham, England. The bars were made by a company called Fry, which added sugar and chocolate liquor to the cocoa [sic] butter. Fry was followed by Cadbury.
↑ Clarence-Smith, William Gervase (2003). "Slow mechanisation, 1850s-1870s". Cocoa and Chocolate, 1765-1914. Taylor & Francis. pp.53–54. However, Fry's experimented with eating chocolate, copying French assortments and producing 'chocolate creams' [...] Sales of eating chocolate rose from about ten tonnes in 1852 to over 1,100 tonnes in 1880
↑ Grivetti, Louis E. (2009). Chocolate: History, Culture, and Heritage. John Wiley & Sons. p.619. ISBN978-0-470-12165-8. By 1923, it was recorded that the "crunchy chocolates which sold in quantity only five to ten years ago have gone...
↑ The Oxford Companion to Sugar and Sweets. Oxford University Press. 2015. p.146. ISBN978-0-19-931361-7. The next great Swiss innovation, also dating from 1879, was Rodolphe Lindt's invention of "conching" [...] Tempering, too, invented around this time, greatly advanced the culture of chocolate.
↑ Cocoa", Encyclopædia Britannica. Encyclopædia Britannica Online Academic Edition. Encyclopædia Britannica Inc., 2013. Web. 9 May. 2013.
↑ Fitzgerald, Robert (2005). "Products, Firms and Consumption: Cadbury and the Development of Marketing, 1900–1939". Business History. 47 (4): 511–531. doi:10.1080/00076790500132977. S2CID154421535.
↑ Hermé, Pierre (2019). Le Larousse du chocolat. Editions Larousse. p.44. ISBN9782035981820. Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.[Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830.]
↑ Robert, Hervé (2014). Les vertus santé du chocolat. EDP Sciences. p.18. ISBN9782759812950. Le Gianduja est créé en 1852 par Isidore Caffarel, il est fait à base de noisettes finement broyées[Gianduja was created in 1852 by Isidore Caffarel, it is made from finely ground hazelnuts]
↑ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN978-0-19-931339-6. This emphasis on caloric heft led to the introduction of whipped nougat and marshmallow, which made bars appear larger and therefore more filling. All these additions also made the bars cheaper, since the quantity of expensive chocolate was minimized.
↑ Hoffmann, Frank (2020). "Chapter IV: Chocolate Fantaisies". Chocolate Fads, Folklore & Fantasies: 1,000+ Chunks of Chocolate Information. Routledge. ISBN9781317953005. "The entire over-the-counter candy bar industry is 95 percent milk chocolate. People are weaned on it. Dark chocolate is a connoisseur's chocolate—more tasty, richer. As a result, a person who wants that will never buy milk." —Joe Foscaldo, Marketing Manager for Phillips Candy House (quoted in Boston Globe)
↑ Chrystal, Paul (2021). "The Cocoa and Chocolate Competition at the Start of the Twentieth Century". Rowntree's – The Early History. Pen and Sword Books. ISBN9781526778901. In 1904, Daniel Peter and Charles-Amédée Kohler became partners and founded the company Société Générale Suisse de Chocolats Peter et Kohler Réunis. Cailler began to produce their own Branches. The original Branche was first mentioned in Kohler's recipe books in 1896.
↑ "Branche (de chocolat): Citation 24 Heures (1998)". Base de données lexicographiques panfrancophone (in French). Agence universitaire de la Francophonie. Retrieved 5 May 2022. Emballée de rouge, de bleu ou de vert, la branche de chocolat au lait fait partie de l'identité helvétique. Créée en 1907 par Cailler dans son usine de Broc pour écouler les déchets et brisures de confiserie qui étaient refondus et roulés à la main en boudins [...] Emballée dans une feuille d'aluminium, elle fut appelée «branche». Cette appellation trop générale ne fut pas protégée. Elle devint peu à peu le nom générique de tout bâtonnet de chocolat, qu'il soit sorti de Broc ou fabriqué par les marques concurrentes qui toutes se mirent à copier l'original.[Wrapped in red, blue or green, the milk chocolate bar is part of the Swiss identity. Created in 1907 by Cailler in its factory in Broc to dispose of broken confectionery that was remelted and rolled by hand into sticks [...] Wrapped in aluminum foil, it was called a "branch". This too general appellation was not protected. It gradually became the generic name for any chocolate stick, whether it came out of Broc or manufactured by competing brands, all of which began to copy the original.]
↑ Chrystal, Paul (2021). Rowntrees: The Early History. Pen & Sword Books. p.62. ISBN9781526778925. Prudently, Theodor Tobler and his then company, Tobler AG, applied for a patent in 1909 in Bern to cover the manufacture and shape of the bar, and Toblerone thus became the first patented milk chocolate bar.
↑ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. Faber and Faber. pp.152–153, 156–157, 163. ISBN9780374711108.
↑ Jones, David (2011). "Not So Tough to Crack: Picking Nuts". Candy Making For Dummies. John Wiley & Sons. ISBN978-1-118-05461-1. Hazelnuts have long been a favorite nut in Europe, where the hazelnut, or filbert, is the equivalent of the peanut in America.
↑ Beckett, Stephen T. (2018). "8.3.3 Sucrose Free and Reduced Sugar". Science of Chocolate. Royal Society of Chemistry. Low sugar milk, dark and white chocolates are commercially available with maltitol replacing all the sucrose.
↑ "Labelling Requirements for Confectionery, Chocolate and Snack Food Products". Canadian Food Inspection Agency. 15 January 2019. Archived from the original on 30 November 2018. Retrieved 11 July 2019. Compound coatings, which are products having the appearance but not the composition of chocolate, are often used as an outside layer or coating for biscuits, candy and frozen confections or as chips within baked goods. There should be no indication that compound coatings are "chocolate". However, "chocolate flavoured", "chocolate-like", and "chocolaty" have been accepted as appropriate descriptions of such coatings and chips.
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