Analysis of information sources in references of the Wikipedia article "Chocolate bar" in English language version.
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.]
"Break" is a square chocolate bar with a loyal following in Greece.
Like so many other developments in the creation of familiar forms of chocolate, the development of bite-sized filled chocolates arranged in a box...
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.
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...
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.
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.
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.
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.
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...
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...
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.
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.
Chocolate factories began to appear in Europe as early as 1728, but they used age-old labor-intensive methods to grind and churn their products. It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis Cailler.
À partir de 1820, ce sont surtout les Suisses qui vont innover, créer, améliorer les techniques de chocolaterie. 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.[From 1820, it was above all the Swiss who were to innovate, create and improve chocolate-making techniques. 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.]
Pourtant il y en avait déjà pour tous les bourses, du «Pur Caraque» au «Commun sucré». Il s'en faisait alors à la cannelle et à la vanille. Le prix-courant d'alors disait: «Ceux à la cannelle demi batz en sus, ceux à la vanille un batz par livre de douze onces». Le tout formait une série de 16 qualités avec 16 emballages différents[However, there was already something for every wallet, from "Pur Caraque" to "Common sweet". Cinnamon and vanilla flavored chocolates were made. The list price then read: "Cinnamon ones half batz extra, vanilla ones one batz per pound of twelve ounces." The whole formed a series of 16 qualities with 16 different packaging]
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.
Within a few years others followed the lead; by 1849 Cadbury was also selling eating chocolate.
By 1923, it was recorded that the "crunchy chocolates which sold in quantity only five to ten years ago have gone...
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.
{{cite book}}: CS1 maint: multiple names: authors list (link)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.]
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]
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.
"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)
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.
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.
Hazelnuts have long been a favorite nut in Europe, where the hazelnut, or filbert, is the equivalent of the peanut in America.
Et la principale friandise est bien la tablette et non les granulés, les vermicelles, les paillettes, la poudre ou les décors plutôt présents en pâtisseries. Grâce à ce petit parallélépipède de cent grammes, vingt centimètres par neuf, le produit de luxe est devenu une friandise démocratique, définitivement sorti des pharmacies où était très cher, Philippe Suchard ayant calculé que guérir sa mère avec une plaque de quelques dizaines de grammes coûtait trois jours de salaire ouvrier.[And the main delicacy is the tablet and not the granules, vermicelli, flakes, powder or decorations rather present in pastries. Thanks to this small parallelepiped of one hundred grams, twenty centimeters by nine, the luxury product has become a democratic delicacy, definitively released from pharmacies where it was very expensive, Philippe Suchard having calculated that curing his mother with a tablet of a few tens of grams cost three days' wages.]
Et la principale friandise est bien la tablette et non les granulés, les vermicelles, les paillettes, la poudre ou les décors plutôt présents en pâtisseries. Grâce à ce petit parallélépipède de cent grammes, vingt centimètres par neuf, le produit de luxe est devenu une friandise démocratique, définitivement sorti des pharmacies où était très cher, Philippe Suchard ayant calculé que guérir sa mère avec une plaque de quelques dizaines de grammes coûtait trois jours de salaire ouvrier.[And the main delicacy is the tablet and not the granules, vermicelli, flakes, powder or decorations rather present in pastries. Thanks to this small parallelepiped of one hundred grams, twenty centimeters by nine, the luxury product has become a democratic delicacy, definitively released from pharmacies where it was very expensive, Philippe Suchard having calculated that curing his mother with a tablet of a few tens of grams cost three days' wages.]
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.
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.]
Et la principale friandise est bien la tablette et non les granulés, les vermicelles, les paillettes, la poudre ou les décors plutôt présents en pâtisseries. Grâce à ce petit parallélépipède de cent grammes, vingt centimètres par neuf, le produit de luxe est devenu une friandise démocratique, définitivement sorti des pharmacies où était très cher, Philippe Suchard ayant calculé que guérir sa mère avec une plaque de quelques dizaines de grammes coûtait trois jours de salaire ouvrier.[And the main delicacy is the tablet and not the granules, vermicelli, flakes, powder or decorations rather present in pastries. Thanks to this small parallelepiped of one hundred grams, twenty centimeters by nine, the luxury product has become a democratic delicacy, definitively released from pharmacies where it was very expensive, Philippe Suchard having calculated that curing his mother with a tablet of a few tens of grams cost three days' wages.]
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.