Editing Chocolate bar (section)

===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.<ref>{{cite book | title=Chocolate: History, Culture, and Heritage | publisher=[[John Wiley & Sons]] | author=Grivetti, Louis E. | year=2009 | pages=619 | isbn=978-0-470-12165-8 | quote=By 1923, it was recorded that the "crunchy chocolates which sold in quantity only five to ten years ago have gone...}}</ref> The last stage of chocolate manufacturing, [[Tempering chocolate|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.<ref>{{cite book | url=https://books.google.com/books?id=R1bCBwAAQBAJ | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | year=2015 | pages=146 | isbn=978-0-19-931361-7 |quote=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.}}</ref>

[[File:Uncle Sam, the Connaisseur. Peter's Chocolate.jpg|upright|thumb|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.<ref>Cocoa", Encyclopædia Britannica. Encyclopædia Britannica Online Academic Edition. Encyclopædia Britannica Inc., 2013. Web. 9 May. 2013.</ref> Daniel Peter launched his successful [[Peter's Chocolate|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.<ref name=Fitzgerald2005>{{cite journal |first=Robert |last=Fitzgerald |date=2005 |title=Products, Firms and Consumption: Cadbury and the Development of Marketing, 1900–1939 |journal=Business History |volume=47 |issue=4 |pages=511–531 |doi=10.1080/00076790500132977 |s2cid=154421535 }}</ref>

In the United States, immigrants who arrived with candy-making skills drove the development of new chocolate bars.<ref name="Goddard2012">{{cite book|last=Goddard|first=Leslie|title=Chicago's Sweet Candy History|url=https://books.google.com/books?id=yekGvpKoLWwC&pg=PA9|year=2012|publisher=Arcadia Publishing|isbn=978-0-7385-9382-1|pages=9–}}</ref> [[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 Caramel Company|Lancaster]] factory and produced the first American-made milk chocolate bar.<ref name="Smith2011" />

Chocolate bar sales grew rapidly in the early-20th century.<ref name=chocolate>{{cite book|last1=Fahey, Miller|first1=David M., John S.|title=Alcohol and Drugs in North America: A Historical Encyclopedia|date=2013|publisher=ABC-CLIO|page=164|isbn=9781598844795|url=https://books.google.com/books?id=UXHYAQAAQBAJ&pg=PA164|access-date=August 20, 2015}}</ref> 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 Corps (United States 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.<ref name="Smith2011">{{cite book|last=Smith|first=Andrew F.|title=Eating History: 30 Turning Points in the Making of American Cuisine|url=https://books.google.com/books?id=IH6KFJ4Om0oC&pg=PA128|year=2011|publisher=Columbia University Press|isbn=978-0-231-14093-5|pages=128–}}</ref>