facts about the invention
of the candy bar by Joseph Fry in
AT A GLANCE:
In 1847, Joseph Fry
discovered a way to mix some melted cacao
butter back into defatted, or "Dutched," cocoa powder (along with sugar)
to create a paste that could be pressed into a mold. The resulting bar
was such a hit that people soon began to think of eating chocolate as
much as drinking it. Many people credit this as the very first chocolate
bar for eating.
WHERE TO FIND
HOW IT WORKS
DID YOU KNOW?
||A confection made with
sugar and often flavoring and filling with a shape that is longer
than it is wide. Candy bars made with milk chocolate are the most
candy making machines have been patented
250 Mayan society's elite consume a
chocolate drink made from Cacao beans
1375 Aztec society use cacao beans as currency and as a beverage
1529 a Chocolate drink is introduced into Spain from the Americas
by conquistador Hernando Cortez
Walter Churchman granted Letters Patent by George II for chocolate
1847 Joseph Fry & Son, creates a paste that could be pressed into a mold,
resulting in bar candy
1849 John Cadbury introduces a chocolaye candy bar
1875 Milk Chocolate invented by Henry Nestle
and Daniel Peter
1879 Rodolphe Lindt creates a bar that "snaps" when broken as
well as melting on the tongue.
1900 Hershey's Milk Chocolate Bar was invented
1916 Clark bar invented
1919 Joseph Fry & Sons of Bristol, merged with Cadbury Limited
1923 Reese's Peanut Butter Cups was invented
1923 Butterfinger was invented
1923 Milky Way invented
1925 Kandy Kake (the original name of the Baby Ruth),
1925 Oh Henry! invented
1925 Mr. Goodbar invented
1930 Snickers Bar was invented .
1932 3 Musketeers Bar was invented
1933 Kit Kat was invented
1938 Nestle's Crunch was invented
candy bar, chocolate bar, milk chocolate bar, joseph fry, fry, cadbury,
lindt, hershey, invention, history,
inventor of, history of, who invented, invention of, fascinating
Chocolate, as a Drink, was a
favorite of Montezuma, Emperor of the Aztecs. Hernando Cortez, the
Spanish conquistador, brought the drink back to Spain in 1529. It remained a favorite of
the Spanish royalty for many years before becoming consumed widely throughout Europe.
Three centuries later in England chocolate was first used as a non-liquid confection.
The inventor of 'chocolate for eating' is
unknown, but in 1847, Joseph Fry & Son -- under the leadership of the
original Joseph Fry's great-grandson -- discovered a way to mix some of the
melted cacao butter back into defatted, or "Dutched," cocoa powder (along
with sugar) to create a paste that could be pressed into a mold. The
resulting bar was such a hit that people soon began to think of eating
chocolate as much as drinking it. Many people credit this as the very first
chocolate bar for eating.
John Cadbury added a similar product to his
range in 1849, and by today's standards these original chocolate bars would
not be considered very palatable. The early eating bars of chocolate were made of bittersweet chocolate. Milk
chocolate was introduced in 1875 when Henry Nestle, a maker of evaporated
milk and Daniel Peter, a chocolate
maker, got together and invented milk chocolate.
In 1879, Rodolphe Lindt thought to add cocoa
butter back to the chocolate. Adding the additional cocoa butter helped the
chocolate set up into a bar that "snaps" when broken as well as melting on
At the 1893 Columbian Exposition, a World's Fair held in
Chicago, chocolate-making machinery made in Dresden, Germany, was displayed. It caught the
eye of Milton S. Hershey, who had made his fortune in caramels, saw the
potential for chocolate. He installed chocolate machinery in his factory in Lancaster, and
produced his first chocolate bars in 1900.
Other Americans began mixing in other ingredients to make up
new candy bars throughout the end of the 1890's and the early 1900's. But it was World War
I that really brought attention to the candy bar. The U.S. Army Quartermaster Corps commissioned various
American chocolate manufacturers to provide 20 to 40 pound blocks of chocolate to be
shipped to quartermaster bases. The blocks were chopped up into smaller pieces and
distributed to doughboys in Europe.
Eventually the task of making smaller pieces was
turned back to the manufacturers. By the end of the war the returning doughboys had
grown fond of chocolate candy and now as civilians wanted more of the same. As a result,
from that time on and through the 1920s, candy bar manufacturers became established
througout the United States, and as many as 40,000 different candy bars appeared on the
scene. The Twenties became the decade that among other things, was the high point of the
candy bar industry.
Invention of the Hershey Bar from The Great Idea Finder
History of Food and
from The Great Idea Finder
ON THE BOOKSHELF:
Candy: The Sweet History
by Beth Kimmerle / Hardcover: 176 pages / Collectors Press (November 1,
Inside this tasty tome are more than 85 sensational candies, including those
hard-to-find local favorites made by small, family-owned factories relying
on handed-down recipes and old-fashioned techniques.
The True History of Chocolate
by Sophie D. Coe, Michael D. Coe / Paperback: 280 pages / Thames & Hudson;
The material on ancient cultures is particularly fascinating--did you know
that the Maya used unsweetened liquid chocolate as currency? And in a
chapter called "Chocolate for the Masses," they detail the modernization of
Curious George Goes to a Chocolate Factory
by H. A. Rey / Paperback: 24 pages / Houghton Mifflin (October 26, 1998)
When George and the man with the yellow hat stop to shop at a chocolate
factory store, George becomes curious about how chocolates are made. Though
he begins to follow the factory tour, George is soon off on his own to
The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
by Joël Glenn Brenner / Paperback: 384 pages / Broadway; 1st Broadw edition
(January 4, 2000)
The chocolate wars between industry giants Hershey and Mars are anything but
sweet. In The Emperors of Chocolate, Joel Glenn Brenner reveals the
bitter legal and marketing fights, palace intrigue, and personality clashes
that dominate Hershey and Mars--and the candy industry as a whole.
ON THE SCREEN:
DVD / 1 Volume Set / 50 Minutes / History Channel / 75814 / Less than $25.00
Americans eat 7 billion tons of candy, and it all has to come from
somewhere. In Hershey, Pennsylvania, see how the cocoa bean is processed
at the candy giant's latest plant. The traditions of the past remain
plain at Schimpff's Confectionary, where they still use small kettles,
natural flavors, and hand-operated equipment. Jelly beans, saltwater
taffy and licorice are also on the menu, as well as exotic creations
like scorpion on a stick!
Biography - Milton Hershey: The Chocolate King
DVD / Color,
Closed-captioned / NR / A & E Home Video / 50 min. / ASIN: B0002V7NTI
This is a great video and I highly recommend it to anyone who has ever
enjoyed a piece of chocolate! The video moves fast, and is fascinating,
motivating, as well as informative.
ON THE WEB:
History of the Candy Bar
The Twenties became the decade
that among other things, was the high point of the candy bar industry. As
many as 40,000 different candy bars appeared on the scene.
Cacao and Chocolate Timeline
Joseph Fry & Son, chocolate manufacturers, was founded by a Quaker who had
been a doctor before opening the business. As the successive generations of
the family took over the business, they made steady improvements.
Chocolate for Eating
The inventor of
'chocolate for eating' is unknown, but in 1847, Fry & Sons of
Bristol, which merged with Cadbury Limited in 1919, sold a 'chocolate
delicieux a manger'. Many people credit this as the very first chocolate bar
for eating. John Cadbury added a similar product to his range in 1849, and
by today's standards these original chocolate bars would not be considered
HERSHEY'S chocolate bar
For years, this chocolate bar has simply been making people happy. Whatever
flavor you choose - HERSHEY'S milk chocolate, HERSHEY'S milk chocolate with
almonds, SPECIAL DARK chocolate, or HERSHEY'S COOKIES 'N' CRÈME - you'll be
treating yourself to a delicious classic.
Candy bar Reference
American adults (18 and over) consume 65 percent of the candy that's
produced each year.
In the U.S. chocolate candy outsells all
other types of candy combined, by 2 to 1.
Food of the Gods
The tree at the heart of this sublime subject, has grown wild in Central
America since prehistoric times. The cocoa tree's scientific name couldn't
be more apt; theobroma cacao is Greek for "food of the gods" and the first
people to make use of it were the Maya, an ancient people who lived in the
Yucatan Peninsula in South America, as long ago as 600 AD.
Established in 1927, McKeesport Candy Co., one of America’s oldest
candy wholesalers, has seen confectionary trends come and go.
has an education section containing facts, myths, triva and vintage
A Century of Candy Bars: An Analysis of
The findings present a clear picture of an industry that relies heavily upon
packaging as the main sales tool for reaching consumers. Because of the
impulse-purchase, which the industry accounts for almost all of its sales,
the package must communicate on its own merits – often without supporting
media. Therefore, the design of such wrappers can be as important, if not
more so, than the actual product. Article
by Dave Grager.
More than 300 different constituent compounds in chocolate have been
identified. Chocolate clearly delivers far more than a brief sugar high. Yet
its cocktail of psychochemical effects in the central nervous system are
Sprüngli - A success story
During the first two decades of the present century, the
Swiss chocolate industry enjoyed almost incredible expansion, especially in
export markets. Lindt & Sprüngli played a powerful role in this boom which
persisted throughout the First World War.
Swiss Chocolate Pioneers
Innovations, continuous investments in their plants and efforts in research
and development will ensure the Swiss chocolate manufacturers to remain
up-to-date. "Only the best quality is good enough" is the maxim, today as
WORDS OF WISDOM:
“Strength is the capacity to break a chocolate bar into four pieces with
your bare hands -- and then eat just one of the pieces.” -
Judith Viorst (b1931-)
us fourteen out of any ten individuals likes chocolate." -
I'd rather fall in chocolate!" - Anonymous
"There are two kinds of people in the
world. Those who love chocolate, and communists." - Leslie Moak Murray in ‘Murray's Law’ comic strip
"Caramels are only a fad. Chocolate is a permanent thing." -
Milton Snavely Hershey
HOW IT WORKS:
How They Make Chocolate
Chocolate making is based on long traditions of expertise in recipe
and processing unique to Cadbury. Techniques are improving all the time and
new technology enables the whole process to be finely tuned to match
evolving tastes and preferences
DID YOU KNOW?:
- In the "Twenties" as many as 40,000 different types
of candy bars appeared on the scene. That decade was the high
point of the candy bar industry.
- When Curtiss Candy Company, was acquired
by Nabisco in 1981, they realized they had somehow lost the original
recipes for the Baby Ruth and Butterfinger candy bars. No one at the old
Curtiss factory remembered how to make the candy bars, and Nabisco had to
develop new recipes that customers would accept.
- Milk chocolate, is preferred by 80%
of the world's population
- In 1579, one pirate ship burned an entire
shipload of cacao beans, under the impression that they were sheep
- The candt wrapper must communicate on its
own merits – often without supporting media. Because almost all candy
industry sales are an impulse-purchase by the buyer.
- More than 25 million Hershey's Kisses roll
off the conveyor belt each day
trademarks and brands are the property of their respective owners.
Sources in BOLD Type.
page revised October 25, 2006.
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