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 Stage 3: Manufacturing Chocolate
Timeline of Chocolate Innovations
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 The First Chocolate Bar—1847
Chocolate was primarily used as a drink or an ingredient in recipes until 1847. In that year, Fry & Sons Company of Bristol, England, introduced the first chocolate bar meant for eating as a snack (though people probably nibbled on their “table chocolate” before the bar was invented).
To make their bar, the company first pressed some chocolate liquor to extract the cocoa butter. Then, they blended this butter back into unpressed chocolate liquor to make a creamy, solid chocolate candy.
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The Addition of Condensed Milk—1875
In 1875, chocolate maker Daniel Peter decided to add milk to his candy recipe. He teamed up with Henri Nestlé, who had developed a recipe for condensed milk.
Adding condensed milk allowed chocolate makers to reduce the amount of chocolate liquor in their recipes. Chocolate became cheaper to make and buy—and people liked the smooth, creamy taste of “milk chocolate.”
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The Conching Machine—1879
In the late 19th century, Rodolphe Lindt invented a machine that churned the paste squeezed from cacao nibs into a smooth blend.
This process, still used today, is called “conching” because the first machines resembled a conch shell.
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The First Combination Candy Bar—1912
The Tennessee makers of Goo Goo Clusters created the first combination chocolate candy bar. They mixed peanuts, caramels, and marshmallows together and coated the concoction with milk chocolate.
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 The Liquid Center—1924
Liquid-center chocolates were originally made only by forming a shell, stuffing it with a filling, then fitting a bottom to it. But in 1924, H.S. Pain, a United States government chemist, invented a new and unusal method.
He inserted a special yeast into a solid center that could be easily coated in chocolate. But over a two-month period, the yeast chemically broke down the center and turned it into a thick, creamy liquid.
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Continue to The History of Chocolate Molds
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Milton S. Hershey, who had made a fortune in the caramel candy business, bought his first chocolate-making equipment at the Columbian Exposition in Chicago in 1893. (Many of the artifacts from this exhibition now reside at the Field Museum).
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