Analysis of information sources in references of the Wikipedia article "Peter's Chocolate" in English language version.
Figure 9 shows a man who is obviously supposed to appear as Swiss and "traditionally dressed." He has just reached a mountaintop in the Alps, and waves Peter's milk chocolate.
In 1867, Daniel Peter, François-Louis Cailler's son-in-law, started producing chocolate under the name Peter-Cailler.
Daniel Peter (1836-1919) acquired cacao mills from the Cailler family in 1861, although the contract of sale stipulated that he was not permitted to produce chocolate himself for a period of six-year. [...] in 1867 Daniel Peter began producing chocolate which he marketed under his business pseudonym of Peter Cailler.
This meant that he had much less water to evaporate, and he was able to remove the remaining amount using relatively cheap water-powered machines.
Daniel Peter found that by drying his dark chocolate paste with Nestlé's sweetened condensed milk he could achieve his aim. In the process he developed the first crumb-based milk chocolate.
The first use of milk in a solid chocolate product is commonly attributed to Daniel Peter in 1875. Before this, combinations of milk and cocoa solids were consumed as beverage during the eighteenth century.
While peter introduced milk chocolate in 1876, his first commercially successful chocolate bar, Chocolat au Lait Gala Peter, debuted in 1887, "Gala" from the Greek means milk, spiritual nourrishment, or abundance. [...] Peter's milk chocolate, containing almost no water, would not mildew or spoil, a triumph of chocolate manufacturing. His original bar did, however, taste a bit gritty. Another Swiss inventor addressed that problem in 1879 with the invention of conching. [...] Cadbury at the time was trying to compete with the new milk-based Swiss recipe that by 1911 represented half of the world's chocolate consumption. Milk chocolate grew to become the standard of what the public thought chocolate should be.
In 1904, officials from the inquiring company asked Nestlé if they could make space at their Fulton campus for the manufacture of an additional food product: the milk chocolate candy bar. Peter's Chocolate was anxious to introduce its quality candy bar to the United States
"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)
Vermutlich seit Beginn der 1890er Jahre wurde die Milchschokolade auch in kleinen, dreieckigen Portionen in gepresster Pulverform und einer dreieckigen Verpackung unter dem Namen "Delta Peter" verkauft - ein Vorläufer der 1908 von Theodor Tobler auf den Markt gebrachten Toblerone![Presumably since the beginning of the 1890s, milk chocolate was also sold in small, triangular portions in pressed powder form and a triangular packaging under the name "Delta Peter" - a forerunner of the Toblerone launched by Theodor Tobler in 1908!]
The Nazis' plan was to work thus: Flat slabs of explosive were stuck to a piece of canvas, which was then coated in a thin layer of chocolate. The bomb was then packaged as Peter's Chocolate - a luxury item, especially in wartime.
The attempt on Churchill's life was partly foiled by the Jewish scientist Lord Victor Rothschild, who was working for the security services. Rothschild asked an artist named Laurence Fish to draw up posters of the chocolate and warn the public to watch out for the bars.
Peter démarre comme épicier puis fabricant de chandelles à Vevey avant de racheter l'une des fabriques de François-Louis Cailler. Son mariage avec la fille de ce dernier, couplé à l'arrivée du gaz de ville qui signe bientôt la mort du marché des chandelles, achève de propulser Peter du côté des aventuriers de l'or brun. Doté d'un sens aigu des affaires, il cherche à rendre le chocolat au lait liquide «portionnable» et donc transportable, gageure des temps modernes. À la ville, le lait naturel étant rare et souvent falsifié avec de l'eau et de la craie...[Peter started out as a grocer then a candle maker in Vevey before buying one of François-Louis Cailler's factories. His marriage to the daughter of the latter, coupled with the arrival of town gas which soon marked the death of the candle market, finally propelled Peter to the side of the adventurers of brown gold. Endowed with a keen sense of business, he seeks to make liquid milk chocolate “portionable” and therefore transportable, a challenge of modern times. In the city, natural milk being rare and often falsified with water and chalk...]
The killer candy was cloaked in a black foil wrapper with gold lettering bearing the brand name "Peter's Chocolate." Underneath the real chocolate exterior was steel and canvas, and when a piece of chocolate at the end of the bar was broken off and the canvas pulled, it activated a bomb that would explode after a seven-second delay. MI5 believed Nazi secret agents were plotting to smuggle the explosive chocolate into the War Cabinet and into the hands of Prime Minister Winston Churchill, who was known to have a sweet tooth.
Nach jahrelanger Forschung gab Daniel Peter im Jahr 1873 die Idee auf, mit Milchpulver Schokolade zu verfeinern. Er versuchte es schliesslich mit Kondensmilch. 1875 gelang es ihm eine aus Kakao, Zucker und Kondensmilch bestehende Schokolade zu entwickeln, die beim Publikum zu einem Grosserfolg wurde.[After years of research, Daniel Peter gave up the idea of refining chocolate with milk powder in 1873. He finally tried condensed milk. In 1875 he succeeded in developing a chocolate made from cocoa, sugar and condensed milk, which was a huge hit with the public.]
Au fil des ans, cette cheminée de 52 mètres de haut, érigée à l'époque pour la chocolaterie Daniel Peter, est devenue "un emblème" pour Nestlé, mais aussi pour la cité du Nord vaudois.[Over the years, this 52 meter high chimney, erected at the time for the Daniel Peter chocolate factory, has become "an emblem" for Nestlé, but also for the city of northern Vaud.]
Die Kakaomasse so fein zu mahlen wie heute war z.B. damals nicht möglich. Milchpulver gab es damals nicht, so wurde Flüssigmilch verwendet. „Bei den ersten Versuchen hatte die Masse eher die Textur eines Kaubonbons. Am Ende sind wir bei 60 Prozent Kakao, 30 Prozent Zucker und 10 Prozent Milch angelangt", erzählt Schneider.[For example, it was not possible to grind the cocoa mass as finely as it is today. There was no powdered milk back then, so liquid milk was used. “In the first attempts, the mass had more the texture of a chewy candy. In the end, we ended up with 60 percent cocoa, 30 percent sugar and 10 percent milk," says Schneider.]
