Editing Chocolate bar (section)

===First mass-produced chocolate bars===
[[File:Vue intérieure de la fabrique de chocolats de la compagnie coloniale, à Paris.jpg|thumb|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.<ref>{{cite book | url=https://books.google.com/books?id=RhcuEAAAQBAJ | title=The History of Sweets | publisher=Pen and Sword History | author=Chrystal, Paul | year=2021 | pages=104 | quote=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.}}</ref> This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture.<ref>{{cite book | url=https://books.google.com/books?id=hw8cDgAAQBAJ | title=Making Chocolate: From Bean to Bar to S'more: A Cookbook | publisher=Clarkson Potter/Ten Speed | author=Masonis, Todd | year=2017 | pages=16 | isbn=9780451495365 | quote=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.}}</ref> Among the pioneers were [[Joseph Storrs Fry]], who patented a method of grinding cocoa beans using a Watt steam engine in 1795,<ref>{{cite book | url=https://books.google.com/books?id=CQbHEAAAQBAJ | title=Chocolate A Cultural Encyclopedia | publisher=[[Bloomsbury Publishing]] | author=Collins, Ross F. | year=2022 | isbn=979-8-216-06051-2 | quote=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.}}</ref><ref>{{cite book |last1=Woodcroft |first1=Bennet |title=Alphabetical Index of Patentees of Inventions From March 2, 1617 (14 James I.) to October 1, 1852 (16 Victoriæ) |date=1854 |publisher=Queen's Printing Office |location=London |page=203 |url=https://books.google.com/books?id=rJ2fvayRdVgC |access-date=18 January 2025 |quote=Fry, Joseph Stoors[sic], 2048, 7th May 1795, Roasting cocoa nuts}}</ref> and Poincelet, who invented the [[melanger]] in 1811, soon adopted by most chocolate manufacturers.<ref>{{cite book | url=https://books.google.com/books?id=lYnyAAAAMAAJ | title=Histoire du chocolat | author=Vallenilla, Nikita Harwich | year=1992 | pages=129 | publisher=Desjonquères | isbn=978-2-904227-68-4 | quote=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. | trans-quote=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.}}</ref>

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.<ref>{{cite book | url=https://books.google.com/books?id=EAsUAQAAIAAJ | title=L'industrie chocolatiere suisse: etude economique precedee d'un apercu general sur le cacao et le chocolat | publisher=Imprimerie de la Concorde | author=Schiess, Eduard | year=1915 | location=[[Lausanne]] | pages=128 |quote=Le tout formait une série de 16 qualités avec 16 emballages différents |trans-quote=The whole formed a series of 16 qualities with 16 different packaging}}</ref><ref>{{cite book | url=https://books.google.com/books?id=WGNRDwAAQBAJ | title=The Art of the Chocolatier From Classic Confections to Sensational Showpieces | publisher=[[John Wiley & Sons]] | author=Notter, Ewald | year=2011 | pages=7 | isbn=9780470398845 |quote=It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis Cailler.}}</ref><ref name=Barel>{{cite book | url=https://books.google.com/books?id=2k9DEAAAQBAJ | title=Du cacao au chocolat: L'épopée d'une gourmandise | publisher=Éditions Quæ | author=Barel, Michel | year=2021 | pages=102 | isbn=9782759233793 |quote=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.|trans-quote=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.}}</ref> Shortly after, in 1826, another Swiss chocolatier, [[Philippe Suchard]], founded the [[Chocolat Suchard|Suchard]] factory where he used and developed the melanger.<ref name=Barel/> The same year, Pierre Paul Caffarel founded the [[Caffarel]] factory in Italy, using a new grinding machine, also allowing him to increase production.<ref>{{cite book | url=https://books.google.com/books?id=O6QYBwAAQBAJ | title=Chocolate and Sustainable Cocoa Farming | publisher=[[Cambridge Scholars Publishing]] | author1=McMahon, Peter | author2=Keane, Philip | year=2023 | page=51 | isbn=978-1-4438-0472-1 | quote=...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.}}</ref> During that decade, in England, [[J. S. Fry & Sons|Fry & Sons]] introduced chocolate lozenges as a "substitute for food when travelling".<ref>{{cite book | url=https://books.google.com/books?id=7DzjN3MJs5wC | title=Chocolate as Medicine: A Quest Over the Centuries | publisher=[[RSC Publishing]] | author=Wilson, Philip K. | year=2012 | pages=97 | isbn=978-1-84973-411-0 | quote=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".}}</ref>

1828 is the year of a major breakthrough: Casparus van Houten<ref name="one">{{cite web|url=http://home.zonnet.nl/daniellerenkema/25ste-pagina.html|title=Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao|access-date=25 May 2008|language=Dutch|archive-date=27 September 2007|archive-url=https://web.archive.org/web/20070927000124/http://home.zonnet.nl/daniellerenkema/25ste-pagina.html|url-status=dead}}</ref> 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 [[Coenraad Johannes van Houten#Cocoa press|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 [[chocolate liquor|cocoa liquor]] and sugar) would allow the production of chocolate with a higher fluidity, therefore with a higher moldability into more complex shapes.<ref>{{cite book | url=https://books.google.com/books?id=PJxwAwAAQBAJ | title=Tout sur le chocolat | publisher=[[Odile Jacob]] | author=Khodorowsky, Katherine | year=2009 | pages=47 | isbn=978-2-7381-9390-2 | quote=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. | trans-quote=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.}}</ref> It is not known when the first chocolate with added cocoa butter was manufactured.<ref>{{cite book | url=https://books.google.com/books?id=3P4LB5k2idYC | title=Chocolate: The Food of the Gods | publisher=[[Chronicle Books]] | author=Coady, Chantal | year=1993 | pages=57 | isbn=978-0-8118-0451-6 | quote=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.}}</ref> 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.<ref>{{cite book | url=https://books.google.com/books?id=A-8PGtx3uI4C | title=The Temptation of Chocolate | publisher=Editions Racine | author=Mercier, Jacques | year=2008 | pages=97 | isbn=978-2-87386-533-7 | quote=Jean-Baptiste Létang, a Breton, founded the first workshop for producing chocolate moulds in Paris in 1832.}}</ref><ref name=Cadbury>{{cite book | url=https://books.google.com/books?id=nqADKK5yTSsC | title=Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers | publisher=[[PublicAffairs]] | author=Cadbury, Deborah | year=2011 | chapter=Chapter 2 | isbn=978-1-61039-051-4 | quote=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.}}</ref>

An American magazine from 1836 notes that (small and sweetened) chocolate bars have become popular in France for their nutritious quality and portability.<ref>{{cite book |url=https://books.google.com/books?id=LlsWAQAAIAAJ | title=The Horticultural Register and Gardener's Magazine: Volume II | publisher=[[Joseph Breck (businessman)|Joseph Breck]] | author=Fessenden, Thomas Green | authorlink=Thomas Green Fessenden | year=1836 | location=Boston | pages=50 | quote=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.}}</ref>

[[File:Chocolat-Menier. Les contrefaçons nombreuses du Chocolat-Menier nous engagent à présenter ci-contre un dessin des deux faces d'une tablette, affiche, non identifié.jpg|thumb|upright|left|The Menier chocolate tablet (1860 poster)]]
In the 1830s, French pharmacist [[Antoine Brutus Menier]], who first used chocolate as a coating for pills, developed [[Menier Chocolate|a chocolate factory]] in [[Noisiel]]. In 1836, a yellow-wrapped chocolate tablet with six semi-cylindrical divisions is launched,<ref>{{cite news | url=https://www.ouest-france.fr/pays-de-la-loire/la-fleche-72200/menier-une-dynastie-pour-le-chocolat-3091047 | title=Menier, une dynastie pour le chocolat | work=[[Ouest-France]] | date=29 December 2014 | access-date=22 May 2022 | author=Petit, Élisabeth |quote=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. |trans-quote=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.}}</ref> possibly already using additional cocoa butter.<ref name=McMahon>{{cite book | url=https://books.google.com/books?id=O6QYBwAAQBAJ | title=Chocolate and Sustainable Cocoa Farming | publisher=[[Cambridge Scholars Publishing]] | author1=McMahon, Peter | author2=Keane, Philip | year=2023 | page=53 | isbn=978-1-4438-0472-1 | quote=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.}}</ref> 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.<ref>{{cite book | url=https://books.google.com/books?id=SHQPAAAAQAAJ | title=Maison centrale de droguerie: prix courant général 1845 | author=Menier et Cie | publisher=Schneider et Lagrand | year=1845 | pages=15–17}}</ref> Menier's tablets beared a trademark to protect them from counterfeits.<ref>{{cite book | url=https://books.google.com/books?id=MTsEEQAAQBAJ | title=The Intellectual Property of Food and Hospitality: From Sybaris' Banquets to NASA's Deep Space Food Challenge | publisher=[[Wolters Kluwer]] | author=de Carvalho, Nuno Pires | chapter=§ 2.16 | year=2024| isbn=978-94-035-1147-4 }}</ref> By the 1860s, production reached 2,500 tonnes, a quarter of the country’s total output, much of it exported.<ref name=Cadbury/> French assortments dominated the confectionery market until the appearance of milk chocolate in the 1890s.<ref>{{cite book | url=https://books.google.com/books?id=EqIQbwHYn-AC | title=Rowntree and the Marketing Revolution, 1862-1969 | publisher=[[Cambridge University Press]] | author=Fitzgerald, Robert | year=1995 | pages=67 | isbn=978-0-521-43512-3 | quote=The cocoa, chocolate and confectionery market in the 1890s was still dominated by Van Houten's alkalised essence, Swiss milk chocolate and French sweets.}}</ref>

[[File:Menier and Fry's (1864).png|thumb|Menier and Fry's ads (1864)]]
In the 1840s, British manufacturers adopted eating chocolate to counter the popularity of French imports.<ref>{{cite book | url=https://books.google.com/books?id=RBcuEAAAQBAJ | title=The History of Sweets | publisher=[[Pen & Sword Books]] | author=Chrystal, Paul | chapter=Royal chocolate and Chocolate Houses | year=2021 | isbn=978-1-5267-7886-4 | quote=This was to exploit the cachet associated with French-sounding food and to counter the popularity of French imports.}}</ref> In 1842, [[John Cadbury]] sold "French Eating Chocolate".<ref>{{cite book | url=https://books.google.com/books?id=4uyHHyMoGhMC | title=Imperialism and the Anti-Imperialist Mind | publisher=[[Transaction Publishers]] | author=Feuer, Lewis Samuel | year=1989 | pages=45 | isbn=978-1-4128-2599-3 | quote=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."}}</ref> He was followed by [[J. S. Fry & Sons|Joseph Fry]] who sold ''Chocolat Délicieux à Manger'' ("delicious eating chocolate") in 1847.<ref>{{cite book | url=https://books.google.com/books?id=pZ-1AQAAQBAJ | title=The Oxford Companion to Food | author=Davidson, Alan | chapter=Chocolate in the 19th and 20th centuries |year=2006 | publisher=OUP Oxford | isbn=978-0-19-101825-1 | quote=and by 1847 Fry's were marketing 'Chocolat Délicieux à Manger'}}</ref> The latter, probably made with additional cocoa butter,<ref name=McMahon/> is often considered the first modern chocolate bar,<ref name="Chocolates">{{cite book|last=Mintz|first=Sidney|title=The Oxford Companion to Sugar and Sweets|date=2015|publisher=Oxford University Press|page=157}}</ref><ref>{{Cite news |date=2023-12-11 |title=How chocolate became the winter beverage of choice |language=en-GB |work=BBC News |url=https://www.bbc.com/news/uk-england-london-67405059 |access-date=2023-12-11}}</ref> although it was not successful.<ref name=Cadbury/> In 1849, both Fry and Cadbury chocolates were displayed publicly at a trade fair in [[Bingley Hall]], Birmingham.<ref>{{cite book | url=https://books.google.com/books?id=FDR4OtAQCdQC | title=Chocolate Principles to Live By | publisher=Conari Press | author=Cheung, Theresa | year=2005 | pages=159 | isbn=9781609251758 | quote=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.}}</ref><ref>{{cite book | url=https://books.google.com/books?id=JvhQKA2rHt8C | title=The International Cocoa Trade | publisher=[[John Wiley & Sons]] | author=Dand, Robin | year=1997 | pages=11 | isbn=9780471190554 | quote=Within a few years others followed the lead; by 1849 Cadbury was also selling eating chocolate.}}</ref> Meanwhile, the [[Walter Baker & Company|Walter Baker]] company introduced sweetened chocolate bars during the [[California gold rush]], popularising chocolate as an everyday food in the United States.<ref>{{cite journal | url=https://archive.org/details/sim_modern-packaging_1950-03_23_7/mode/2up | title=Baker's Breakfast Cocoa | journal=Modern Packaging | year=1950 | volume=23 | issue=7 | pages=91 | quote=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.}}</ref><ref>{{cite book | url=https://books.google.com/books?id=KEvEEAAAQBAJ | title=Chocolate A Cultural Encyclopedia | publisher=[[ABC-Clio]] | author=Collins, Ross F. | year=2022 | page=164 | isbn=978-1-4408-7608-0 | quote=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.}}</ref>

[[File:Fry's Chocolate and Cocoa.jpg|thumb|upright|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,<ref name="Chocolates"/> which led to the [[Fry's Chocolate Cream]] bar in 1866.<ref name=fry>{{cite web|url=http://www.candyhistory.net/candy-origin/candy-bars-history/|title=The History of Candy Bars|publisher=Candy History |access-date=August 20, 2015}}</ref> 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.<ref>{{cite book | url=https://books.google.com/books?id=-1WGAgAAQBAJ | title=Cocoa and Chocolate, 1765-1914 | publisher=[[Taylor & Francis]] | author=Clarence-Smith, William Gervase | year=2003 | pages=53–54 | chapter=Slow mechanisation, 1850s-1870s | isbn=978-1-134-60778-5 | quote=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 }}</ref> 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.<ref name=fry/>

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.<ref>Design, SUMO. "History of York." Rowntree & Co: Chocolate Manufacturers:. N.p., n.d. Web. 14 Sept. 2016.</ref>