Chocolate remained a luxury for Europe's wealthy until the 19th century. When C.J. van Houton invented a cocoa press in Holland, chocolate began to take its present shape. In 1876, the Swiss perfected a process that mixed milk with chocolate liquor, creating the European milk chocolate industry. In the nearly 120 years since, engineers and scientists have continued to refine chocolate production. Earnest is published by the College of Engineering and Science at Clemson University for the alumni and friends of the College.
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