development of modern chocolate candy. This
was cocoa butter that could be added to a
paste of ordinary ground cocoa beans and
sugar to provide a rich, melting matrix for the
dry particles, and make the paste seem less
pasty. The first solid “eating chocolate” was
introduced by the English firm of Fry and
Sons in 1847, and soon inspired many
imitations throughout Europe and the United
States.
Swiss Innovations: Milk Chocolate and
Refined Texture In 1917, Alice Bradley’s
Candy Cook Book devoted an entire chapter to
“assorted Chocolates,” and noted that” more
than one hundred different chocolates may be
found in the price lists of some
manufacturers.” The South American bean
had come of age as a major ingredient in
confectionery.
Two technical developments had helped
expand chocolate’s appeal. In 1876, a Swiss