Analysis of information sources in references of the Wikipedia article "Chocolate bar" in English language version.
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.
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...
important products like moulded, block or, in trade terms, 'cake' chocolate
Pure chocolate [made solely from the cocoa nibs], combined with sugar to produce cake chocolates and confectionery chocolates.
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...
On en fera [chocolat] généralement toutes sortes de bonbons, diablotins & pistaches au chocolat, comme aussi au beurre de cacao ou chocolat blanc
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.
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.
Fry, Joseph Stoors[sic], 2048, 7th May 1795, Roasting cocoa nuts
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.]
Le tout formait une série de 16 qualités avec 16 emballages différents[The whole formed a series of 16 qualities with 16 different packaging]
It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis Cailler.
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.]
...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.
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".
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.]
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.
Jean-Baptiste Létang, a Breton, founded the first workshop for producing chocolate moulds in Paris in 1832.
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.
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.
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.
The cocoa, chocolate and confectionery market in the 1890s was still dominated by Van Houten's alkalised essence, Swiss milk chocolate and French sweets.
This was to exploit the cachet associated with French-sounding food and to counter the popularity of French imports.
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."
and by 1847 Fry's were marketing 'Chocolat Délicieux à Manger'
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.
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.
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
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.
Low sugar milk, dark and white chocolates are commercially available with maltitol replacing all the sucrose.
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.]
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.