Analysis of information sources in references of the Wikipedia article "Rodolphe Lindt" in English language version.
Fry wondered about the possibility of actually returning some of the cocoa butter pressed out by Van Houten's machine to produce something better than the old dry, brittle cake that centuries of consumers had called "chocolate."
Even more important, though, was the invention of the chocolate bar in 1847. Rodolphe Lindt in Switzerland and J. S. Fry in England blended cocoa butter and cocoa powder (from Van Houten's press) with sugar and molded the results into a bar.
The real break came in 1879 when the eating of chocolate went through the roof, largely due to Roderich [sic] Lindt's invention of 'melting chocolate', enriched by added cocoa butter with an enhanced texture created by extra mechanical conching (smoothing) of the cocoa mass.
