He mass produced chocolate so that everyone could afford to buy a candy bar if they desired one. You'll find the entire food science processes for cocoa powder, plain or milk chocolate, and chocolate-coated products. Bitter chocolate - is pure chocolate liquor, cooled and molded. Chocolate syrup - is a combination of chocolate liquor, cocoa, sugar, water and flavorings. Cocoa powder - is what remains after the cocoa butter is removed from the chocolate liquor.
Chocolate liquor is the element in chocolate that gives it that rich chocolaty taste.