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Couverture chocolate was invented by Belgian chocolatier Octaaf Callebaut in 1925. [127] Tempering, the process of cooling and heating chocolate to form a crisp break and glossy appearance, [128] was developed by 1931. [129] In 1936, Nestlé first sold white chocolate. [130] Lecithin began to be added after WWII to improve consistency and ...
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [166] Its reputation as a mood enhancer is driven in part by marketing. [167] Chocolate is a popular metaphor for the black racial category, [168] and has connotations of sexuality. [169]
The word chocolate arrived in the English language about 1600, but initially described dark chocolate. The first use of the term "milk chocolate" was for a beverage brought to London from Jamaica in 1687, but it was not until the Swiss inventor Daniel Peter successfully combined cocoa and condensed milk in 1875 that the milk chocolate bar was ...
Swiss chocolate consumption increased dramatically from the beginning to the end of the 20th century, from about 1 kg to 12 kg per capita per annum. [27] Although partly developed outside Switzerland, white and ruby chocolate were also invented by Swiss-based chocolate manufacturers Nestlé and Barry Callebaut, in 1936 and 2017 respectively.
In 1938, Ruth Graves Wakefield invented the chocolate chip cookie, a lasting symbol of culinary creativity. While working in the kitchen at the Toll House Inn, she tried to improve her butter drop cookie recipe. She added chopped pieces of a Nestlé semi-sweet chocolate bar, expecting the chocolate to melt evenly into the dough.
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
A chocolate bar is a confection containing chocolate, ... most manufacturing techniques used today were invented during this period. Dark, ...
Rudolf Lindt (16 July 1855 – 20 February 1909), often known by his francized name Rodolphe Lindt, was a Swiss chocolate maker, chocolatier and inventor. He founded the Lindt brand of Swiss chocolate and invented the conching machine [1] and other processes to improve the quality of chocolate.