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Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk.
The steps in making a praline chocolate bar
In 1847, Joseph Fry found a way to mix the ingredients of cocoa powder, sugar and cocoa to manufacture a paste that could then be molded into a chocolate bar proper for consumption. Subsequently, his chocolate factory, known as the Fry's chocolate factory and located in Bristol, England, began mass-producing chocolate bars and they became very popular.
originally posted by: CranialSponge
Dark chocolate for this pussycat... I don't care for milk chocolate, I find it way too sweet for my taste buds.
Terry's Dark Chocolate Orange at Christmas time is my fave treat (I've been shoving them into the toe of everyone's Xmas stockings for years)... and who doesn't love to take that sucker and smack it on a tabletop to break open the wedges ?
Orange and chocolate... the bestest combination evah !