Chocolate bar

Chocolate bar
Dark chocolate tablet made of 12 squares
Dark chocolate bar
Alternative namesChocolate tablet
TypeConfectionery
Place of originEurope
(modern confection)
Main ingredientsCocoa liquor, cocoa butter, sugar
Ingredients generally usedMilk, nuts, fruit, caramel, nougat, wafers
VariationsTypes of chocolate

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 and easily partitionable 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. While the grinding of cocoa beans is an ancient Mesoamerican practice, the subsequent processes were independently developed by chocolate manufacturers in different European 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 three 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.

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.

The term bar may refer to a large variety of shapes, including not oblong ones, such as squares. Small (bite-sized) chocolate pieces are however usually referred to as chocolates, regardless of shape. These include neapolitans, bonbons, pralines and truffles.

Cake chocolate is an old commercial designation for solid chocolate.

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. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate. Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form.

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. 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. It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century, notably in the form of pastilles ("drops"). Sweetened preparations more likely to be consumed on their own or used in confectionery included French chocolate, flavored with vanilla, and Spanish chocolate, flavored with cinnamon and cloves. These preparations, often made with equal parts cocoa and sugar, were the precursors of modern chocolate. Cane sugar, another colonial commodity, was widely used in Europe by the 18th century.

Modern-day Mexican chocolate for drinking

Diablotins (French for "little devils") were among the earliest candies made from solid chocolate. They were produced as early as the 1720s in France and came in various shapes, coated with nonpareils that allowed them to be handled without the chocolate melting from the warmth of the fingers. The name of the confection probably reflected chocolate's controversial reputation in the 18th century. Pistachios have also been paired with chocolate since the 18th century.

An illustration of the popularity of chocolate as a confection is given by the Marquis de Sade who 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 the fact that the use of chocolate in both baking and consumption on its own was well-established before the French Revolution. Another suggestive illustration is given by a contemporary encyclopedia, which mentions bonbons, diablotins, and even a form of "white chocolate" consisting of cocoa butter. However, at the time, chocolate was still ground by hand and produced on a small scale. Methods to extract cocoa butter were also inefficient, and cocoa butter was rarely used in chocolate-making.

Up to and including the 19th century and even the early 20th century, confectionery of all sorts was typically sold in small pieces, which were bagged and sold by weight, while larger blocks of chocolate intended for drinking were individually wrapped, usually with paper. Individually wrapped chocolates and candies, in tin foil or vellum paper, had been sold since the 19th century but were hand-wrapped and likely very expensive. Modern chocolate bars, as we know them today, evolved from these earlier forms of candies in the late 19th and early 20th century, offering a more convenient way of packaging and selling confectionery for both buyers and sellers.

Industrialisation

Mid-19th-century French chocolate factory featuring melangers and roller mills

The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only enabled chocolate to be produced on a larger scale but also improved its quality. Among the pioneers were Joseph Storrs Fry, who patented a method of grinding cocoa beans using a Watt steam engine in 1795, and Poincelet, who invented the melanger in 1811, soon adopted by most chocolate manufacturers. Roller mills, initially consisting of two cylindrical rolls and later incorporating three or more, also began to be used around this time. The combined use of melangers and roller mills enabled the production of sweet chocolate with a more homogeneous texture.

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. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, founded the Suchard factory where he used and developed the melanger. The same year, Pierre Paul Caffarel founded the Caffarel factory in Italy, using a new grinding machine, also allowing him to increase production. During that decade, in England, Fry & Sons introduced chocolate lozenges as a "substitute for food when travelling".

1828 marked a breakthrough for both eating and drinking chocolate: Casparus van Houten 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. It is not known when the first chocolate with added cocoa butter was manufactured. 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.

The Menier chocolate tablet (1860 poster)

An American magazine reported in 1836 that small, sweetened chocolate bars were gaining popularity in France for their nutritional value and convenience. At the time, chocolate was still typically manufactured without sugar in the United States and Great Britain, while sweetened chocolate had already become established in continental Europe. There, the industry also benefited from the introduction of domestically produced beet sugar, which eventually supplanted cane sugar in European confections.

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. By the 1840s the production of a wide variety of chocolate bars and bonbons is attested, possibly already using additional cocoa butter. Semi-finished products like finely ground cocoa liquor and cocoa butter were also sold by Menier. Menier's tablets bore a trademark to protect them from counterfeits. By the 1860s, production reached 2,500 tonnes, a quarter of the country’s total output, much of it exported.

The making of a chocolate cream with couverture in the 1850s

French chocolate was commonly moulded into 125- and 250-gram tablets, or into smaller croquettes (disk-shaped) and bâtons ("sticks") for eating and individually wrapped. Pralines and creams were among the most popular chocolate confections. Couverture chocolate was also used to coat confections by the 1850s. French assortments remained dominant in the confectionery market until milk chocolate emerged in the 1890s.

While almonds had long been established in European confectionery, notably in the form of praline and nougat, hazelnuts also began to be used in chocolate-making by the mid-nineteenth century, particularly in Italy and subsequently in Switzerland. Both Caffarel and Kohler are credited with contributing to the introduction of hazelnut chocolate. Gianduja, first developed in Turin and made with regionally grown hazelnuts, even emerged as a distinctive type of chocolate before the invention of milk chocolate and became particularly popular throughout Europe.

Menier and Fry's ads (1864)

In the 1840s, British manufacturers adopted eating chocolate to counter the popularity of French imports. In 1842, John Cadbury sold "French Eating Chocolate". He was followed by Joseph Fry who sold Chocolat Délicieux à Manger ("delicious eating chocolate") in 1847. The latter, which was probably made with additional cocoa butter, has been described as the first solid chocolate bar in Britain, although it was not successful. In 1849, both Fry and Cadbury chocolates were displayed publicly at a trade fair in Bingley Hall, Birmingham. Meanwhile, the Walter Baker company introduced sweetened chocolate bars during the California gold rush, popularising chocolate as an everyday food in the United States.

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, which led to the Fry's Chocolate Cream bar in 1866. 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. Novelties included the first chocolate Easter egg in the UK in 1873. 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.

Chocolate vending machine (1895)

In 1860, the German confectionery company Stollwerck began producing chocolate. It became one of the largest chocolate manufacturers, perhaps offering the widest assortment of chocolate products in the 1880s. In 1887, the company installed its first chocolate vending machines. By 1890, 18 million chocolate bars had been sold through vending machines alone. The vending-machine network also extended to the United States. In the 1890s, North American companies such as Ganong Bros. and Lowney's also manufactured and sold assortments of chocolates. The Chicago World’s Fair of 1893, which showcased chocolate manufacturers and chocolate-making equipment, would further encourage the adoption of chocolate in confectionery across North America.

By the end of the century, European chocolate makers such as Menier, Fry’s, Suchard, and Stollwerck had already expanded well beyond their domestic markets, developing extensive export and distribution networks. Mechanised production and improvements in transport enabled these firms to reach increasingly international markets, while some also established factories abroad, including Menier in England (1870) and the United States (1891), Suchard in Germany (1879), and, later, Stollwerck in Austria-Hungary (1896).

Modern era

Ad for Lindt (1880s)

Rodolphe Lindt, a Swiss confectioner from Berne, discovered the conching process in 1879. Conching evenly blends cocoa butter with cocoa solids and sugar, therefore making the chocolate perfectly smooth. This chocolate, made with additional cocoa butter and moulded into thin tablets, became known as chocolat fondant ("melting chocolate"). At first a trade secret, it became a standard process in the chocolate industry by the 1920s. The last stage of chocolate manufacturing, tempering, was also developed at around this time. Tempering allows the production of chocolate that is hard and stable at room temperature and that has an attractive shiny appearance.

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 in Vevey, who was specialized in dehydrated milk products. Daniel Peter launched his successful Gala Peter brand in 1887. Cailler and Suchard (Milka) followed in the late 19th century, while other factories opened during this period also benefiting from the development of conching, notably Frey and Tobler. Confectionery chocolate production increased rapidly, and Swiss chocolate came to dominate the chocolate market.

Hershey's croquettes, bars and neapolitans in the 1920s

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. In the United States, immigrants who arrived with candy-making skills drove the development of new chocolate bars. Milton S. Hershey, a Pennsylvania caramel maker, saw a German-manufactured chocolate-making machine at the 1893 World's Fair. He immediately ordered one for his Lancaster factory and produced the first American-made milk chocolate bar.

The development of moulded and filled chocolates, as distinct from simply enrobed chocolates, is attributed to Jean Neuhaus (1912) and Jules Séchaud (1913), respectively Belgian and Swiss. Neuhaus is generally regarded as the inventor of the modern praline, while Séchaud is credited with inventing the machinery used to fill chocolates and launching the first filled chocolate bar.

Chocolate bar sales grew rapidly in the early-20th century. 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. Chocolate manufacturing techniques had also spread to Japan by 1918. During the 20th century, many chocolate manufacturers merged into larger corporations and multinational companies. White chocolate was introduced in 1936 by Nestlé, while ruby chocolate was introduced in 2017 by Barry Callebaut.

Bean-to-bar movement

Craft chocolate making in the United States (2010s)

A craft chocolate movement emerged in the 1970s and 1980s but surged significantly in the 2000s and 2010s. Pioneer makers sought to reclaim chocolate as a pure, unprocessed food by returning to traditional manufacturing, often using vintage chocolate making equipment. Craft chocolate makers began focusing on the unique flavor profiles of different cocoa varieties rather than blending them to achieve a consistent flavor. They also established direct-trade relationships to ensure farmers received equitable compensation. By 2010, the term "bean-to-bar" had been widely adopted to distinguish small-batch artisans from mass-market chocolate manufacturers.

Ingredients

Main chocolate ingredients: cocoa liquor, cocoa butter, sugar, and dried milk.

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. 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. While sugar is commonly used as a sweetener for chocolate bars, some chocolate bars use sugar alcohols, such as maltitol as an alternative.

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". Combination bars may contain a wide variety of additional ingredients.

Combination bars

A UK-exclusive Mars Almond bar, cut in half

Popular ingredients and confections such as nuts, dried fruit, caramel, whipped nougat, crisped rice, and wafers are commonly combined with chocolate, which may be moulded into bars or used as a coating. Adding other, usually cheaper, ingredients to chocolate bars can help reduce production costs. Additionally, the overwhelming majority of combination bars use milk chocolate, which further decreases the amount of cocoa in the finished product. Conversely, chocolate also helps protect sensitive confections from exposure to the surrounding air. By the 1920s, approximately 30,000 varieties of candy bars already existed in the United States, most of which were produced locally.

Regional favorites and specialties notably include hazelnuts in Europe, creams in Britain, peanuts in North America, and, more recently, pistachios in the Middle East. Nuts may be incorporated either whole or in the form of pastes, such as gianduja, praline, nougat, peanut butter, marzipan etc. Fillings can be associated with wafers or other biscuits.

Below is a list of pioneering chocolate bar brands in chronological order:

  • 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 one of the first mass-produced chocolate bars and predates the invention of milk chocolate.
  • The Branche, created by Kohler and produced by Cailler since 1904, is a cylindrical and branch-looking chocolate bar, consisting of a hazelnut praline centre coated in milk chocolate and hazelnut splinters. The bar is 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.
  • The Toblerone, produced by Tobler since 1908, is a combination of milk chocolate and torrone, a white nougat made of honey, almonds and egg whites. Its manufacture and distinctive triangular shape was patented at the Swiss Federal Institute of Intellectual Property.
  • 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. The chocolates were initially sold unwrapped in glass display jars.
  • The Mishka Kosolapy, produced at the Krasny Oktyabr factory in Moscow, consists of wafers and almond praline coated in dark chocolate. It was introduced in its current form in 1913. Its wrapper features Ivan Shishkin's Morning in a Pine Forest, depicting Mishka Kosolapy, the clumsy bear of Russian folklore. Earlier uncoated chocolate wafers have also been made by Austrian confectioner Manner since 1898.
  • 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.
  • 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. 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.
  • 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. 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.
  • The Mars bar was introduced by Mars, Incorporated in 1932 in Slough, England, by Forrest Mars, Sr. It consists of caramel and nougat coated with milk chocolate. The Mars bar's chocolate coating features a distinctive signature ripple.
  • 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.
  • Dubai chocolate, created in 2021 in the United Arab Emirates by Fix Dessert Chocolatier, is a milk chocolate bar filled with a pistachio-tahini cream and kadayif. The recipe went viral on social media in 2024 and has since been imitated by chocolate manufacturers worldwide, triggering pistachio shortages.

Health and nutrition

Military chocolate. Due to their high calorie content and long shelf life, chocolate bars are often used in emergency rations.

Chocolate bars vary significantly in nutritional content, typically offering between 200–300 calories per 40 g serving, with high amounts of sugar and fat. A standard milk chocolate bar can contain over 20 g of sugar, while dark chocolate bars generally contain less sugar and more cocoa solids. Excessive consumption has been linked to obesity, tooth decay, and related health conditions.

Dark chocolate, in moderation, has been studied for potential benefits due to its flavonoid content, which may support cardiovascular health and provide antioxidant effects. Modern consumer demand has also led to the development of healthier alternatives such as reduced-sugar bars, vegan options, and protein-fortified chocolate bars.

Recent reviews and trials show that cocoa (especially high-flavonoid, dark‐chocolate formulations) may benefit cardiovascular health by reducing blood pressure, improving insulin sensitivity, enhancing endothelial function, and reducing LDL oxidation and inflammation.

Additionally, a wide selection of chocolate snacks or nutritional supplements are produced with added sources of protein and vitamins, including energy bars, protein bars and granola bars.

Production

Chocolate processing

Moulding and enrobing

Chocolate bars being sprinkled with nuts after enrobing

Moulding involves depositing tempered liquid chocolate into rigid moulds of a predetermined shape and allowing it to solidify and crystallise properly. This process can be used to produce solid chocolate bars, hollow shells, and confectionery products with complex or three-dimensional forms. Hollow moulded shells can subsequently be filled with soft or liquid fillings. Because the chocolate conforms to the internal surface of the mould, moulding produces chocolate bars with a well defined geometry and a smooth, glossy surface. Therefore, the appearance of the finished product is largely determined by the design and surface finish of the mould.

Enrobing, by contrast, is a coating process in which a pre-formed centre is covered with a layer of chocolate, usually couverture. Centres may include biscuits or firm pastes that have been previously cut or extruded. In an industrial enrobing line, the centres are conveyed on a mesh belt through a curtain of tempered chocolate, which covers their upper and lateral surfaces. A bottoming section applies chocolate to the underside, while air blowers remove excess chocolate and regulate the coating thickness. The coated products then pass through a cooling section, where the chocolate solidifies to form the finished shell. Unlike moulded products, enrobed products generally retain the shape of their centres and exhibit a more rustic surface, with characteristic ripples, waves, or other marks produced during the coating process.

Packaging

White chocolate wrapped in aluminum foil with a printed paper sleeve

Chocolate packaging requires an effective barrier against light, oxygen, moisture, and external odors to prevent storage-related defects. Most chocolate makers use aluminum foil (which replaced earlier tin foil) supplemented by an additional paper or paperboard outer wrapping that also serves as a printing substrate. Historically, chocolate bars were wrapped in unsealed foil, using its "dead-fold" properties to conform closely to the shape of the product. Modern packaging has evolved toward advanced laminates and synthetic materials that provide enhanced protection and improved sealing performance. Today, aluminum foil and LDPE laminates are commonly used in chocolate packaging, combining aluminum's barrier properties with the heat-sealability of LDPE. Increasingly, aluminum foil is also being replaced by high-barrier plastic-based films that combine product protection with a printable surface.

Literature and film

The Wonka Bar was introduced as a fictional chocolate bar that served as a key story point in the 1964 novel Charlie and the Chocolate Factory by Roald Dahl. Wonka Bars appear in both film adaptations of the novel, Willy Wonka & the Chocolate Factory (1971) and Charlie and the Chocolate Factory (2005). Wonka Bars were subsequently manufactured and sold in the real world, formerly by the Willy Wonka Candy Company, a division of Nestlé.

Records

Oldest extant

Chocolate bar manufactured in 1787

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. 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.

Another chocolate bar, also made for the king of Poland in 1787, is preserved at the Jagiellonian University Museum. It features a five-field cartouche bearing the coats of arms of Poland, Lithuania, and the Poniatowski family, surmounted by a crown.

World's largest

The world's largest chocolate bar was produced as a stunt by Thorntons plc (UK) on 7 October 2011. It weighed 5,792.50 kg (12,770.3 lb) and measured 4m by 4m by 0.35m.

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.

On January 31, 2020, the Hershey Company beat the Guinness World Record for largest chocolate nut bar surpassing Mars Inc.'s Gigantic Snickers bar with a gigantic Reese's Take 5 Bar measuring 9 by 5.5 by 2 feet and weighing 5,943 lbs. The Take 5 chocolate bar gets its name from the 5 ingredients it contains: Reese's peanut butter, peanuts, pretzels, caramel and chocolate.

See also

References

  1. ↑ "Common name - Labelling requirements for confectionery, chocolate and snack food products". 11 February 2014.
  2. ↑ Roberts, Kevin (2005). Lovemarks: the future beyond brands. PowerHouse Books. p. 196. ISBN 9781576875346. "Break" is a square chocolate bar with a loyal following in Greece.
  3. ↑ Moss, Sarah (2009). Chocolate: A Global History. Reaktion Books. p. 68. ISBN 9781861897039. Like so many other developments in the creation of familiar forms of chocolate, the development of bite-sized filled chocolates arranged in a box...
  4. ↑ Fitzgerald, Robert (1995). Rowntree and the Marketing Revolution, 1862-1969. Cambridge University Press. p. 97. ISBN 978-0-521-43512-3. important products like moulded, block or, in trade terms, 'cake' chocolate
  5. ↑ Internationnal Exhibition of 1862: Official Illustrated Catalogue. Spottiswood and Company. 1862. p. 69. Pure chocolate [made solely from the cocoa nibs], combined with sugar to produce cake chocolates and confectionery chocolates.
  6. ↑ Van Tuerenhout, Dirk R. (2005). The Aztecs: New Perspectives. ABC-CLIO. p. 112. ISBN 9781576079218. 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.
  7. 1 2 Coe, Sophie D. (2015) [1994]. America's First Cuisines. University of Texas Press. p. 56. ISBN 9781477309711. 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...
  8. ↑ Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. ABC-CLIO. p. 302. ISBN 9781440876080. 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.
  9. ↑ Durán, Diego (1994). The History of the Indies of New Spain. University of Oklahoma Press. p. 350. ISBN 9780806126494. 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.
  10. ↑ DeCorse, Christopher R. (2019). Power, Political Economy, and Historical Landscapes of the Modern World. State University of New York Press. p. 107. ISBN 9781438473437. Cacao first arrived in Spain in the 1520s, then the Spanish Netherlands in 1606 (Norton 2008). Braudel (1992) traces the first arrival of cacao to Europe in the form of loaves and tablets—already processed, but solid.
  11. ↑ Cooke, Nathalie (2009). What's to Eat?: Entrées in Canadian Food History. McGill-Queen's Press. p. 83. ISBN 9780773577176. 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.
  12. ↑ Afoakwa, Emmanuel Ohene (2016). Chocolate Science and Technology. John Wiley & Sons. p. 4. ISBN 9781118913789. At this point, chocolate was still consumed in liquid form and was mainly sold as pressed blocks of a grainy mass to be dissolved in water or milk...
  13. ↑ Davidson, Alan (2014). The Oxford Companion to Food. OUP Oxford. p. 183. ISBN 978-0-19-104072-6. 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...
  14. ↑ Grivetti, Louis; Shapiro, Howard-Yana (2011). "Chapter 9 Chocolate as Medicine". Chocolate: History, Culture and Heritage. Hoboken, New Jersey: John Wiley & Sons. p. 120. ISBN 978-1-118-21022-2. Table 9.1 List of Chocolate Drink Preparations
  15. ↑ de Pomiane, Édouard (1949). Radio-cuisine: Chroniques gastronomiques diffusées par T.S.F. Paris: Albin Michel. p. 282. Le chocolat moderne est le résultat du broyage de poids égaux de cacao et de sucre. [Modern chocolate is the result of grinding equal weights of cocoa and sugar.]
  16. ↑ des Brûlons, Jacques Savary (1723). Dictionnaire universel de commerce. Paris: Jacques Estienne. p. 769. Les Confiseurs font des tablettes, & des espèces de dragées de Chocolat, qu'ils couvrent de petites nompareilles blanches; on les nomme communément des Diablotins [Confectioners make chocolate tablets and dragées coated with tiny white nonpareils; these are commonly known as Diablotins.]
  17. ↑ Day, Ivan P. (2008). Cooking in Europe, 1650-1850. Bloomsbury Publishing. p. 109. This is one of the earliest recipes for making chocolates. There are earlier confections made using chocolate [...] but diablotins are really the precursors of our modern chocolate sweets.
  18. ↑ Mortier, Daniel Antonin (1903). Histoire des maîtres généraux de l'Ordre des frères prêcheurs: 1589-1650. Paris: A. Picard et fils. p. 366. Or le chocolat, que nous trouvons aujourd'hui si inoffensif, avait alors fâcheuse réputation. On donnait même à certains bonbons au chocolat le nom suggestif de diablotins, parce que, disait-on, il en avait toute la malice incendiaire. [Yet chocolate, which we find so harmless today, had an unfortunate reputation back then. Certain chocolate candies were even given the suggestive name diablotins, because, it was said, they possessed all the incendiary mischief of such creatures.]
  19. 1 2 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 [It [chocolate] is generally used to make all kinds of bonbons, diablotins and chocolate pistachios, as well as items made with cocoa butter or white chocolate.]
  20. ↑ Grivetti, Louis; Shapiro, Howard-Yana (2009). Chocolate: History, Culture and Heritage. Hoboken, New Jersey: John Wiley & Sons. p. 746. ISBN 978-0-470-12165-8.
  21. 1 2 Barberet, Joseph (1887). Le Travail en France Monographies professionnelles: Tome IV. Berger-Levrault. pp. 110–111. exclusivement à bras d'hommes et sur une échelle très restreinte [...] Vers 1839, le constructeur Hermann perfectionna le broyage de la pâte au moyen d'un appareil composé de trois cylindres [exclusively by hand and on a very limited scale [...] Around 1839, the manufacturer Hermann perfected the grinding of the paste using a device consisting of three cylinders]
  22. ↑ Clarence-Smith, William Gervase (2003). Cocoa and Chocolate, 1765-1914. Taylor & Francis. pp. 48–52. The French experimented with pressing out cocoa butter from at least 1760...
  23. ↑ Theobald, Mary Miley. "A Cup of Hot Chocolate, S'good for What Ails Ya". Colonial Williamsburg. Retrieved 16 October 2026.
  24. ↑ "Album". Revue de Paris (in French). 45: 345. 1832. Ces chocolats, enveloppés de papier vélin, habillés de paillon d'étain, couchés dans des boîtes dorées... [These chocolates, wrapped in vellum paper, dressed in tin foil, placed in golden boxes...]
  25. ↑ 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.
  26. ↑ Masonis, Todd (2017). Making Chocolate: From Bean to Bar to S'more: A Cookbook. Clarkson Potter/Ten Speed. p. 16. ISBN 9780451495365. 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.
  27. ↑ Collins, Ross F. (2022). Chocolate A Cultural Encyclopedia. Bloomsbury Publishing. ISBN 979-8-216-06051-2. 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.
  28. ↑ Woodcroft, Bennet (1854). Alphabetical Index of Patentees of Inventions From March 2, 1617 (14 James I.) to October 1, 1852 (16 Victoriæ). London: Queen's Printing Office. p. 203. Retrieved 18 January 2025. Fry, Joseph Stoors[sic], 2048, 7th May 1795, Roasting cocoa nuts
  29. ↑ Vallenilla, Nikita Harwich (1992). Histoire du chocolat. Desjonquères. p. 129. ISBN 978-2-904227-68-4. 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.]
  30. ↑ Jenkins, Rhys (1971). "Roller Mills: An Historical Sketch". Links in the History of Engineering and Technology from Tudor Times. Books for Libraries Press. p. 209. a patent had been granted in France for a roller mill for use in the manufacture of chocolate, i.e. to a man named Auger in 1803
  31. ↑ Grivetti, Louis; Shapiro, Howard-Yana (2009). Chocolate: History, Culture and Heritage. Hoboken, New Jersey: John Wiley & Sons. p. 613-614. ISBN 978-0-470-12165-8. Grinding alternated between the roller refiner and the mélangeur until the chocolate reached a desired degree of fineness.
  32. ↑ Schiess, Eduard (1915). L'industrie chocolatiere suisse: etude economique precedee d'un apercu general sur le cacao et le chocolat. Lausanne: Imprimerie de la Concorde. p. 128. Le tout formait une série de 16 qualités avec 16 emballages différents [The whole formed a series of 16 qualities with 16 different packaging]
  33. ↑ Notter, Ewald (2011). The Art of the Chocolatier From Classic Confections to Sensational Showpieces. John Wiley & Sons. p. 7. ISBN 9780470398845. It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis Cailler.
  34. 1 2 Barel, Michel (2021). Du cacao au chocolat: L'épopée d'une gourmandise. Éditions Quæ. p. 102. ISBN 9782759233793. 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.]
  35. ↑ McMahon, Peter; Keane, Philip (2023). Chocolate and Sustainable Cocoa Farming. Cambridge Scholars Publishing. p. 51. ISBN 978-1-4438-0472-1. ...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.
  36. ↑ Wilson, Philip K. (2012). Chocolate as Medicine: A Quest Over the Centuries. RSC Publishing. p. 97. ISBN 978-1-84973-411-0. 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".
  37. ↑ "Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao" (in Dutch). Archived from the original on 27 September 2007. Retrieved 25 May 2008.
  38. ↑ Khodorowsky, Katherine (2009). Tout sur le chocolat. Odile Jacob. p. 47. ISBN 978-2-7381-9390-2. 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.]
  39. ↑ Coady, Chantal (1993). Chocolate: The Food of the Gods. Chronicle Books. p. 57. ISBN 978-0-8118-0451-6. 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.
  40. ↑ Mercier, Jacques (2008). The Temptation of Chocolate. Editions Racine. p. 97. ISBN 978-2-87386-533-7. Jean-Baptiste Létang, a Breton, founded the first workshop for producing chocolate moulds in Paris in 1832.
  41. 1 2 3 Cadbury, Deborah (2011). "Chapter 2". Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers. PublicAffairs. ISBN 978-1-61039-051-4. 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.
  42. ↑ 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.
  43. ↑ Bacon Wood, George; Bache, Franklin (1839). The Dispensatory of the United States of America. Philadelphia: Grigg & Elliot. p. 1134. In Great Britain and the United States, it usually consists, when pure, exclusively of the cocoa nuts, which are first roasted, then deprived of their shell, and lastly reduced, by grinding between heated stones, to the state of a paste, which is moulded into oblong cakes. [...] On the continent of Europe, sugar is generally incorporated with the paste…
  44. ↑ "Chocolate, confectioneries, sugar, and other baked goods". Enjoy it's from Europe Portal. European Union. Retrieved 23 August 2026. Today, European [beet] sugar is used as the key ingredient in producing some of world's finest chocolates, confectionery, and baked goods.
  45. ↑ 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.]
  46. 1 2 McMahon, Peter; Keane, Philip (2023). Chocolate and Sustainable Cocoa Farming. Cambridge Scholars Publishing. p. 53. ISBN 978-1-4438-0472-1. 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.
  47. ↑ Menier et Cie (1845). Maison centrale de droguerie: prix courant général 1845. Schneider et Lagrand. pp. 15–17.
  48. ↑ de Carvalho, Nuno Pires (2024). "§ 2.16". The Intellectual Property of Food and Hospitality: From Sybaris' Banquets to NASA's Deep Space Food Challenge. Wolters Kluwer. ISBN 978-94-035-1147-4.
  49. ↑ "Dictionnaire de l'Académie française: Croquette". Académie Française. Retrieved 11 August 2026. Petite friandise en chocolat de forme plate et ronde. Un rouleau de croquettes dans leur papier d'argent. [A small, flat, round chocolate treat. A roll of croquettes wrapped in silver foil.]
  50. ↑ Desvernay, Arnould (1868). Exposition universelle de 1867 à Paris: rapports des délégations ouvrières. Paris: Librairie A. Morel. p. 9. Les chocolats se vendent par tablettes de 250 grammes, 125 grammes; en croquettes de 12, 16, 32; et en bâtons de 12, 16, 32 au demi-kilo;
  51. ↑ Audot, Louis-Eustache (1855). "Pralines de chocolat à la crème". Almanach des ménagères et des gastronomes pour 1856. Audot, libraire-éditeur. pp. 39–41. La manière de confectionner cette enveloppe en chocolat est un secret de chocolatier qui n'a pas encore été publié; on l'appelle la sauce ou la couverture. [How this chocolate coating is made is a chocolatier's secret that has not yet been published; it is called the "sauce" or the "couverture".]
  52. ↑ Fitzgerald, Robert (1995). Rowntree and the Marketing Revolution, 1862-1969. Cambridge University Press. p. 67. ISBN 978-0-521-43512-3. The cocoa, chocolate and confectionery market in the 1890s was still dominated by Van Houten's alkalised essence, Swiss milk chocolate and French sweets.
  53. ↑ Duckerts, Jules (1900). La Chine en 1899: Rapport de la mission commerciale. Verviers: Imprimerie Ch. Vinche. p. 323. Les marques Ménier, Meunier, Potin, Suchard et quelques autres sont connues sur le marché [chinois]. On importe des pralines, des croquettes et tous les articles fins à base de chocolat. [The brands Ménier, Meunier, Potin, Suchard, and several others are well-known on the [Chinese] market. We import pralines, croquettes, and all kinds of fine chocolate products.]
  54. ↑ Hermé, Pierre (2019). Le Larousse du chocolat. Editions Larousse. p. 44. ISBN 9782035981820. 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.]
  55. ↑ McRobert, T. B. (1916). "Chocolate a la Noisette". The International Confectioner: Volume 25. International Confectioner Incorporated. pp. 42–43. Chocolate a la noisette has been made so long that no one seems to know who first produced it. [...] the hazelnuts are ground into the mass of the chocolate, becoming thus a part of the chocolate itself.
  56. ↑ Robert, Hervé (2014). Les vertus santé du chocolat. EDP Sciences. p. 18. ISBN 9782759812950. 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]
  57. ↑ Chrystal, Paul (2021). "Royal chocolate and Chocolate Houses". The History of Sweets. Pen & Sword Books. ISBN 978-1-5267-7886-4. This was to exploit the cachet associated with French-sounding food and to counter the popularity of French imports.
  58. ↑ Feuer, Lewis Samuel (1989). Imperialism and the Anti-Imperialist Mind. Transaction Publishers. p. 45. ISBN 978-1-4128-2599-3. 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."
  59. ↑ Davidson, Alan (2006). "Chocolate in the 19th and 20th centuries". The Oxford Companion to Food. OUP Oxford. ISBN 978-0-19-101825-1. and by 1847 Fry's were marketing 'Chocolat Délicieux à Manger'
  60. 1 2 Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 157.
  61. ↑ "How chocolate became the winter beverage of choice". BBC News. 2023-12-11. Retrieved 2023-12-11.
  62. ↑ Cheung, Theresa (2005). Chocolate Principles to Live By. Conari Press. p. 159. ISBN 9781609251758. 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.
  63. ↑ Dand, Robin (1997). The International Cocoa Trade. John Wiley & Sons. p. 11. ISBN 9780471190554. Within a few years others followed the lead; by 1849 Cadbury was also selling eating chocolate.
  64. ↑ "Baker's Breakfast Cocoa". Modern Packaging. 23 (7): 91. 1950. Walter Baker was probably the first to market chocolate candy confections in foil—if not the very first in this country to use metallic foil for any packaging purpose—records showing that he was selling Spiced Cocoa Sticks in tin foil in 1840. The currently popular Walter Baker Caracas bar was introduced in 1849, wrapped then in tin foil, much as it is today in greatly improved, colorfully printed aluminum foil.
  65. ↑ Collins, Ross F. (2022). Chocolate A Cultural Encyclopedia. ABC-Clio. p. 164. ISBN 978-1-4408-7608-0. In 1849, it jumped on the California Gold Rush, not to find the precious metal itself, but to find gold through the business of selling chocolate in San Francisco.
  66. 1 2 "The History of Candy Bars". Candy History. Retrieved August 20, 2015.
  67. ↑ Clarence-Smith, William Gervase (2003). "Slow mechanisation, 1850s-1870s". Cocoa and Chocolate, 1765-1914. Taylor & Francis. pp. 53–54. ISBN 978-1-134-60778-5. 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
  68. ↑ Design, SUMO. "History of York." Rowntree & Co: Chocolate Manufacturers:. N.p., n.d. Web. 14 Sept. 2016.
  69. ↑ Widdig, Sascha (2013). Stollwerck: Schokolade aus Köln. Sutton Publishing. p. 29. Schon 1861 bot er eine große Pralinenauswahl aus fabrikmäßige Herstellung an. Bereits 1873 wurden sie als "Spezialität" der Firma bezeichnet. [As early as 1861, he offered a wide selection of assorted chocolates from factory production. By 1873, they were already referred to as the company's 'specialty'.]
  70. ↑ Skrabec, Quentin R. (2009). H.J. Heinz: A Biography. McFarland & Company. p. 99. When [Henry J.] Heinz visited Stollwerck's factory [in 1886], it was producing over 375 chocolate products and using over 900 sales representatives.
  71. ↑ Schoepe, Lewin (13 September 2023). "Stollwerck vending machines". Chocolate Museum Cologne. Retrieved 22 July 2026. The chocolate vending machines set up by Stollwerck proved to be extremely successful from as early as 1887
  72. ↑ Budde, Kai (9 November 2020). "Schokolade: Von der „Speise der Götter" zum Konsumartikel". KULTEC – Magazin für Technik, Kultur und Museumsarbeit. 2. Heidelberg University: 8–35. Retrieved 14 August 2026. 18 Millionen Tafeln Schokolade wurden allein 1890 über Automaten abgesetzt. [18 million bars of chocolate were sold via vending machines in 1890 alone.]
  73. ↑ Carr, David (2003). Candymaking in Canada. Dundurn Press. p. 24. Like Hershey, the Ganongs had been selling bars of chocolate since before the turn of the century. An 1898 price list of Ganong products includes bars made with coconut and cream fillings.
  74. ↑ Inness, Sherrie A. (2015). Kitchen Culture in America: Popular Representations of Food, Gender, and Race. University of Pennsylvania Press. p. 19. Advertisements for Lowney's chocolate bonbons appeared in the summer of 1895
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  76. ↑ "History of Menier". Menier. Retrieved 2 September 2026.
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  79. ↑ Arnou, Léon (1905). Manuel du confiseur-liquoriste. Jean-Baptiste Baillière. p. 70. Chocolat fondant. - On désigne sous ce nom une sorte de chocolat crémeux, présenté en minces tablettes. [Chocolat fondant. - This name refers to a type of creamy chocolate, presented in thin tablets.]
  80. ↑ Zipperer, Paul (1915). The Manufacture of Chocolate and other Cacao Preparations. London: E & F N Spon. pp. 136–138. As far as can be ascertained, they [chocolats fondants] were first manufactured in Switzerland, melt readily, and have a correspondingly large amount of fat, resulting from the addition of cacao butter, which distinguishes them from ordinary chocolates.
  81. ↑ Grivetti, Louis E. (2009). Chocolate: History, Culture, and Heritage. John Wiley & Sons. p. 619. ISBN 978-0-470-12165-8. By 1923, it was recorded that the "crunchy chocolates which sold in quantity only five to ten years ago have gone...
  82. ↑ The Oxford Companion to Sugar and Sweets. Oxford University Press. 2015. p. 146. ISBN 978-0-19-931361-7. 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.
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  104. ↑ Chrystal, Paul (2021). "The Cocoa and Chocolate Competition at the Start of the Twentieth Century". Rowntree's – The Early History. Pen and Sword Books. ISBN 9781526778901. 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.
  105. ↑ "Branche (de chocolat): Citation 24 Heures (1998)". Base de données lexicographiques panfrancophone (in French). Agence universitaire de la Francophonie. Retrieved 5 May 2022. 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. [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.]
  106. ↑ Chrystal, Paul (2021). Rowntrees: The Early History. Pen & Sword Books. p. 62. ISBN 9781526778925. 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.
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Further reading

  • Almond, Steve (2004) Candyfreak, Algonquin Books of Chapel Hill, ISBN 1-56512-421-9
  • Broekel, Ray (1982) The Great American Candy Bar Book, Houghton Mifflin Co., ISBN 0-395-32502-1
  • Cadbury, Deborah (2011) Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers, PublicAffairs
  • Richardson, Tim (2002) Sweets: A History of Candy, Bloomsbury, ISBN 1-58234-307-1