Solid Chocolate Solid Chocolate Chocolate Information Solid Chocolate British Chocolate is often not given the admiration it deserves. This is possibly because of the recent ' Chocolate War ' with France and other European countries who tried to ban British chocolate. However, it is the British we have to thank for producing the first solid chocolate. The British company Fry, trading as J. S. Fry & Sons, is commonly given credit for making the first solid chocolate. Fry took cocoa powder, extracted cocoa butter and sugar and mixed them to produce the first solid chocolate in 1847. Fry's sold 'chocolat delicieux a manger' in 1847 and Cadbury Brothers, another British Chocolate manufacturer, were selling a similar product only two years later. After producing the first ever edible chocoalte bar, Fry's expanded their production and began manufacturing the Chocolate Cream bar in 1866. In the decades that followed over 220 products were introduced, including, in 1914, the Fry's Turkish bar. At the start of the First World War the company was the largest employer in Bristol.

In 1919 they decided to merge with Cadbury's chocolate and the Fry's division was moved to Somerdale in 1923. In 1981 the name Fry's stopped being used at Somerdale, but the factory is still a significant manufacturer of Cadbury's products. To this day Cadbury's continues to be a major producer of solid chocolate for the world market. With many of the products it has inherited from Fry's it maintains a significant place in the world of chocolate. Fry's Chocolate The History of Chocolate More about the range 1847The business moves to Bridge Street In 1847, the Cadbury brothers' booming business moved into a new, larger factory in Bridge Street in the centre of Birmingham. The new site had its own private canal spur, which linked the factory to the Birmingham Navigation Canal and from there to all the major ports in Britain. More about the new factory 1847Fry's Produce the First Chocolate Bar 18th century France produced pastilles (tablets) and bars.

But it wasn’t until Bristol company Fry & Son made a ‘chocolate delicieux a manger’ in 1847 that the first bar of chocolate appeared, as we know it today. The first ever chocolate bar was made from a mixture of cocoa powder and sugar with a little of the melted cocoa butter that had been extracted from the beans. The result was a bar that could be moulded. It might have been coarse and bitter by today’s standards, but it was still a revolution. Shaped into blocks and bars, and poured over fruit-flavoured centres, this plain chocolate was a real breakthrough. But there were many more treats in store... More about the brothers 1866An innovative processing technique is introduced The turning point for the Cadbury business was the introduction of a new processing technique, resulting in the 1866 launch of 'Cadbury Cocoa Essence', the UK's first unadulterated cocoa. Before Cocoa Essence, the cocoa Cadbury produced, like that of many other manufacturers, contained high levels of cocoa butter. They had to add starches to mask its taste and texture.

But George Cadbury had heard about an innovative cocoa press being used by a Dutch manufacturer called Coenraad Johannes van Houten. The press squeezed out much of the cocoa butter from the beans, so it wasn’t necessary to add starches. Could this be the way forward? Buying the press was a massive gamble. It was expensive and the brothers had little money. It had to be used for mass production and no one knew if there’d be enough demand for the product. But the Cadbury brothers decided to go for it - the first British manufacturer to go down this route. It was a momentous step, one that changed the British cocoa business and led to the future prosperity of Cadbury. The press was installed in their factory in Bridge Street, Cadbury Brothers’ new product appeared. Cocoa Essence was extensively advertised as 'Absolutely Pure. Therefore Best’, alongside medical testimonials. The marketing of Cocoa Essence helped increase sales dramatically and transformed a small business into the worldwide company that Cadbury is today. More about Cocoa Essence 1875First Milk Chocolate Bar In 1875, a Swiss manufacturer called Daniel Peter added milk to his recipe to make the first milk chocolate bar.

This wasn’t a completely new idea; Cadbury produced their milk chocolate drink based on Sir Hans Sloane’s recipe between 1849 and 1875. And Cadbury added their own milk chocolate bars in 1897. But Daniel Peter was still way ahead of them – using condensed milk rather than powdered milk to produce a chocolate with a superior taste and texture. Another Swiss manufacturer invented the conching machine in 1879. This refined chocolate, giving it the smooth texture we know today. Swiss milk chocolate dominated the British market – a situation the Cadbury family set out to challenge in the 20th Century. More about milk chocolate 1875Cadbury makes their first Easter egg The first Cadbury Easter egg was made in 1875. The earliest eggs were made with dark chocolate and had a smooth, plain surface. They were filled with sugar-coated chocolate drops known as 'dragees’. Later Easter eggs were decorated and had their plain shells enhanced with chocolate piping and marzipan flowers. 1878The Cadbury Brothers are inspired by their vision When the Bridge Street factory became too small, George Cadbury had a new vision of the future.

'Why should an industrial area be squalid and depressing?’ he asked. His vision was shared by his brother Richard, and they began searching for a very special site for their new factory. In 1878 the brothers found their new home. They chose a 14½ acre greenfield site between the villages of Stirchley, King's Norton and Selly Oak, about four miles south of central Birmingham. The site comprised a meadow with a cottage and a trout stream - the Bourn. The cottage isn’t there any more, but the pear tree from its garden still stands outside the main Cadbury reception at the Bournville factory. The factory was initially going to be called, Bournbrook, after the cottage and Bournbrook Hall which stood nearby. But instead, 'Bournville' was chosen - combining the name of the stream with 'ville', the French word for town. At Bournville, workers lived in far better conditions than they'd experienced in the crowded slums of the city. The new site had canal, train and road links and a good water supply. There was lots of room to expand, which was lucky, because George’s plans for the future were ambitious.

He wanted to build a place full of green spaces, where industrial workers could thrive away from city pollution. 'No man ought to be condemned to live in a place where a rose cannot grow.’ George Cadbury. More about the search for a site 1879Bournville 'The Factory in a Garden' is born Birmingham architect, George H. Gadd worked closely with George Cadbury to draw up plans for the factory. The first bricks were laid in January 1879 and 16 houses for foremen and senior employees were built on the site. These mostly semi-detached houses were well-built and spaced out with ample gardens. Production began at the Cadbury Brothers' 'Bournville factory in a garden' in September 1879. When the workers arrived they found facilities that were simply unknown in Victorian times. There was a field next to the factory where men were encouraged to play cricket and football; a garden and playground for the girls; a kitchen where workers could heat up their meals, and properly heated dressing rooms where they could get changed.

As George said, 'If the country is a good place to live in, why not to work in?’ Keen sportsmen, Richard and George encouraged sports and recreations, often playing cricket themselves. Sports facilities grew to include football, hockey and cricket pitches, tennis and squash racquet courts and a bowling green. Gradually women's and men's swimming pools were built and every young boy and girl joining the company was encouraged to become a good swimmer. Work outings to the country were organised together with summer camps for the young boys. Morning prayers and daily bible readings, first started in 1866, helped preserve the family atmosphere and continued for another 50 years, until the workforce grew too large for such an assembly. For workers who still needed to travel to the new factory from their homes in Birmingham, the Cadbury brothers negotiated special workmen's train fares to Bournville’s Stirchley Station with the local railway company. Cadbury duly became famous not just for its prosperity, but also for the advances in conditions and social benefits for its workforce.

More about the new buildings at Bournville 1895George Cadbury Builds a Further 143 Cottages in Bournville George Cadbury decided not to go for tunnel-backs because it limited the amount of light in the houses. Instead he chose rectangular cottages, each one with a large garden. In 1895, 143 cottages were built on the land he had bought privately, a total of 140 acres. When building started at Bournville, the basic house type built in the Midlands was the 'tunnel-back'. It was cheap, large-scale housing complying with the Public Health Acts that had condemned 'back-to-back' housing. They were built in long rows with entrances to the back through common passages, built over on upper floors. Though they were an improvement on the previous houses, they didn’t look that attractive - lots of tunnel-backs meant endless rows of dreary monotonous housing. George Cadbury decided not to go for tunnel-backs because it limited the amount of light in the houses. Instead he chose rectangular cottages, each one with a large garden.

In 1895, 143 cottages were built on the land he had bought privately, a total of 140 acres. The first houses were built in straight rows with no more than four houses in a terrace, but this soon gave way to more interesting layouts. Bournville was developed to be a 'garden village' and these were the guiding principles... Cottages grouped in pairs, threes or sometimes fours. Groups were set back from tree-lined roads, each house with its own front garden and vegetable garden with fruit trees at the back. All cottages were well built with light airy rooms and good sanitation. A typical cottage had a parlour, living room and kitchen downstairs and three bedrooms upstairs. Some early houses didn’t have bathrooms, but it was easy to add them later on. Houses should cost at least £150 to build: they were to house 'honest, sober, thrifty workmen, rather than the destitute or very poor'. Building was restricted on each plot to prevent gardens being overshadowed and keep the rural feel. The first houses were sold on leases of 999 years to keep the rural appearance of the district: mortgages were available for would-be purchasers.

Bournville’s green environment reflected the aim of George Cadbury that one-tenth of the Estate should be 'laid out and used as parks, recreation grounds and open space.’ It attracted great interest from housing reformers, including the Garden City Association. In fact George Cadbury was instrumental in developing the Garden City Movement along with other reformers, including Sir Ebenezer Howard, who founded the Association in 1900 and was the father of modern town planning. He once said that Bournville gave him the drive to carry out his ideas. The first Garden City, Letchworth, was begun in 1902. Bournville became included within the boundary of the city of Birmingham in 1911, so it’s now a 'garden suburb', like Hampstead Garden Suburb in London. More about building Bournville village 1897Cadbury Milk Chocolate is Launched When Cadbury started making Cocoa Essence they had lots of cocoa butter left over, so they used it to make bars of chocolate! Cadbury milk chocolate hit the shelves in 1897, but it probably wouldn’t be much to our taste now.

Made of milk powder paste, cocoa mass, cocoa butter and sugar, the first Cadbury milk chocolate bar was coarse and dry and not sweet or milky enough to be a big hit. More about Dairy Milk 1905First Cadbury logo commissioned In 1905 William Cadbury commissioned the first Cadbury logo. He was in Paris at the time and chose Georges Auriol to create the design - Auriol also designed the signs for the Paris Metro. The logo was an image of a stylised cocoa tree interwoven with the Cadbury name. Registered in 1911, it was used on presentation boxes, catalogues, tableware and promotional items, and imprinted onto the aluminium foil that was used to wrap moulded chocolate bars. Although we might not recognise it today, it was used consistently from 1911-1939 and again after the Second World War. More about Bournville chocolate 1914Fry's Turkish Delight is Launched J.S. Fry & Sons merged with Cadbury in 1919 but the name of the bar remains.

Fry’s Turkish Delight - rose-flavoured Turkish delight draped in milk chocolate - is a long-standing favourite. This luxurious treat was flavoured with genuine Otto of Roses, and moulded without starch for a smoother finish. The slogan 'Full of Eastern Promise’ has been used since the end of the 1950s. It was particularly well known in the 1970s and 1980s through popular TV advertising, which tended to involve mysterious ladies in exotic desert settings. More about Fry's Turkish Delight 1915Milk Tray is launched Boxes of chocolates had been produced at Cadbury since the 1860s. But they were expensive, sold in small quantities and would only have been bought for very special occasions. Milk Tray was different: a chocolate assortment, affordable enough to be an everyday treat. To start with, the chocolates were sold in 5 1/2 lb boxes, which would be put out in trays to sell to customers, which is where the name originated from. One was Milk Tray and one was Plain Tray.

Then, in 1916, Cadbury produced a half-pound box of chocolates, followed by a 1Ib box in 1924. By the mid 1930s it was outselling all its competitors. Later, in 1961, it was made more sophisticated, while in 1971 a William Morris-style pack was introduced. In 1978 it changed again, to an elegant pack with a white orchid on the purple background. Milk Tray of course became hugely famous for its 'Milk Tray Man' TV commercials, featuring a daring, dark and handsome action hero who dives off cliffs, pilots helicopters through storms and speed boats over waterfalls, 'All because the lady loves Milk Tray’. Today, over eight million boxes are sold every year. More about the history of Flake 1921Cadbury script logo first appears The Cadbury script logo, based on the signature of William Cadbury, appeared first on the transport fleet in 1921. It was quite fussy to start with and has been simplified over the years. It wasn’t until 1952 that it was used across major brands.

1928The 'Glass and a Half' symbol is introduced It was originally used in 1928 on press and posters, but since then it’s been in TV ads and on wrapper designs, where you can still see it to this day. First of all it was just on Cadbury Dairy Milk, but it’s become the face of the company in recent years. 1928Investment Begins in Cadbury Dairy Milk Ads A huge success from day one, Cadbury Dairy Milk first hit the shelves in 1905. But surprisingly, little money was put into advertising it until 1928. No one knew quite what to say about it - some ads talked about its 'rich nutty flavour’ others said 'rich in cream’. It didn’t matter though - by 1928 it was the biggest selling chocolate product in Britain. At this point Cadbury ploughed investment into advertising, stressing its high milk content. From 1928 a series of poster campaigns using the iconic 'glass and a half’ measure of milk established Cadbury Dairy Milk as one of the first truly recognisable brands on the high street.

The 'glass and a half’s simple message of food value combined with enjoyable eating has found its way on to TV ads and wrappers. And it’s still there today - becoming synonymous with Cadbury Dairy Milk worldwide. More about the Dairy Milk ads 1929Crunchie is Launched A Fry’s product, Crunchie was launched to rival an Australian bar called the Violet Crumble, which first appeared in 1913. It’s a bar with literary credentials - well, sort of. It was mentioned in Enid Bagnold’s book 'National Velvet’ in 1935, as the Brown sisters’ candy of choice for the year. It used to be smaller than it is now - the size was increased in 1982. Over a million bars are produced a day. More about Crunchie 1938Cadbury Roses are Launched Cadbury Roses were introduced to compete in the twist wrapped assortment market. Early designs incorporated a sampler or embroidery rose design which was later replaced by a simpler rose. Bournville - where the chocolates were conceived and produced - was renowned as 'a factory in a garden’.

Roses were one of the most popular flowers at the time - hence the name for this popular assortment. The early 1lb drum was described as a 'wonderful lot’ of chocolates for two shillings (10p). More about Cadbury Roses 1939King George VI and Queen Elizabeth visit Bournville Bournville welcomes King George VI and Queen Elizabeth on a tour that formed part of the programme of their visit to Birmingham on March 1st 1939. 10,000 employees lined the route to welcome the King and Queen. 1939Second World War Begins During the War, rationing was enforced and raw materials were in short supply so it was a question of making do and concentrating on those products they were still able to produce. Cadbury Dairy Milk came off the shelves in 1941 when the government banned manufacturers from using fresh milk. Instead there was Ration Chocolate, made with dried skimmed milk powder. More about Curly Wurly 1970Old Jamaica is Launched Old Jamaica was a special blend of milk and plain chocolate with rum flavoured raisins.

This Cadbury Classic Selection bar is no longer made for the UK market, but you can still stock up on Old Jamaica if you look around on the Internet. 1971Creme Egg is Launched Cream-filled eggs first appeared back in 1923. But the Cadbury Creme Egg we know and love today didn’t hit the shelves until 1971. Sales really took off in 1975, when Cadbury Creme Egg became a cult through the power of TV advertising. The eggs are delivered to the trade for sale between January and Easter every year. About 1.5 million Cadbury Creme Egg eggs can be made every day at the Bournville factory. They’re made in two halves, both filled with white and one additionally filled with yellow fondant. The two halves are closed together quickly and there it is - a Cadbury Creme Egg. With its milk chocolate shell, creme fondant and yellow 'yolk’ Cadbury Creme Egg is absolutely unique in the market, and over 200 million of them are sold in the UK every year.

More about Cadbury buying Adams 2007The Gorilla Advert Premiers 'Gorilla’ showed the eponymous primate enthusiastically playing the drums on the Phil Collins record 'In the Air Tonight’. It proved hugely popular and cleaned up at advertising awards ceremonies, winning many prizes including the prestigious Grand Prix Lion at Cannes in 2008. 2008Cadbury and Schweppes Demerge The two companies demerged to allow each to concentrate on its area of expertise. 2008Cadbury Cocoa Partnership Launched In January 2008, Cadbury launched the Cadbury Cocoa Partnership. £45 million was put aside to put into cocoa farms in Ghana, India, Indonesia and the Caribbean over a decade. Today’s cocoa farmers face big problems - average production has dropped and it can be hard to make a living. The Cadbury Cocoa Partnership has been set up to help them. It’s a groundbreaking initiative, now funded by Mondelēz International, which is carried out in partnership with the United Nations Development Programme and others, and marking 100 years since the Cadbury brothers first began trading in Ghana.

70% of the Partnership funds will be invested into small farms and farming villages in Ghana, which provide the cocoa beans for Cadbury's UK chocolate, giving it its unique and much loved taste. So what will the Partnership do? Help farmers increase their yields and produce top quality beans; Help start new rural businesses; Improve life in cocoa communities by supporting education, the environment and building wells for clean and safe water; Develop a pioneering way for cocoa farmers to work together with governments, NGOs, local organisations and international agencies. All in all, around a million people - cocoa farmers and the communities they live in - will benefit. More about the Cocoa Partnership 2009Cadbury Dairy Milk Becomes Fairtrade The move to Fairtrade has the impact of tripling the sales for cocoa farmers in Ghana under Fairtrade terms, both increasing Fairtrade cocoa sales for existing certified farming groups, as well as opening up new opportunities for thousands more farmers to benefit from the Fairtrade system. This move, which also includes Cadbury’s hot chocolate beverage, marked the first anniversary of the Cadbury Cocoa Partnership.

2010Cadbury becomes part of Mondelēz International Cadbury became part of Mondelēz International family on the 2nd of February 2010. 2010A piece of Bournville heritage is restored Cadbury invested £1 million in restoring the Men’s Pavilion in Bournville to provide employees with a new gym and fitness centre. 2012Chocolate centre of excellence opens in Bournville A new global research and development centre opens in Bournville as part of a £17 million investment in R&D in the UK. The 'Centre of Excellence' includes brand new innovation labs, a test plant facility and a collaboration kitchen to put new ideas to the test. This investment created knowledge, jobs and increased the number of Bournville based inventors from 25 to 250 in just five years! Now every new chocolate product we create starts life at Bournville. Candy Bar History - Invention of the Candy Bar Criteria: First to invent. Entrepreneur.

Birth: 1795 Death: 1879 Nationality: British Milestones: 250 Mayan society's elite consume a chocolate drink made from Cacao beans 1375 Aztec society use cacao beans as currency and as a beverage 1529 a Chocolate drink is introduced into Spain from the Americas by conquistador Hernando Cortez 1729 Walter Churchman granted Letters Patent by George II for chocolate making 1847 Joseph Fry & Son, creates a paste that could be pressed into a mold, resulting in bar candy 1849 John Cadbury introduces a chocolaye candy bar 1875 Milk Chocolate invented by Henry Nestle and Daniel Peter 1879 Rodolphe Lindt creates a bar that "snaps" when broken as well as melting on the tongue.

1900 Hershey's Milk Chocolate Bar was invented 1916 Clark bar invented 1919 Joseph Fry & Sons of Bristol, merged with Cadbury Limited 1923 Reese's Peanut Butter Cups was invented 1923 Butterfinger was invented 1925 Kandy Kake (the original name of the Baby Ruth), 1925 Oh Henry! invented 1930 Snickers Bar was invented . 1932 3 Musketeers Bar was invented 1933 Kit Kat was invented 1938 Nestle's Crunch was invented candy bar, chocolate bar, milk chocolate bar, joseph fry, fry, cadbury, lindt, hershey, invention, history, inventor of, history of, who invented, invention of, fascinating facts. The Story: Chocolate, as a Drink, was a favorite of Montezuma, Emperor of the Aztecs. Hernando Cortez, the Spanish conquistador, brought the drink back to Spain in 1529. It remained a favorite of the Spanish royalty for many years before becoming consumed widely throughout Europe.

Three centuries later in England chocolate was first used as a non-liquid confection. The inventor of 'chocolate for eating' is unknown, but in 1847, Joseph Fry & Son -- under the leadership of the original Joseph Fry's great-grandson -- discovered a way to mix some of the melted cacao butter back into defatted, or "Dutched," cocoa powder (along with sugar) to create a paste that could be pressed into a mold. The resulting bar was such a hit that people soon began to think of eating chocolate as much as drinking it. Many people credit this as the very first chocolate bar for eating. John Cadbury added a similar product to his range in 1849, and by today's standards these original chocolate bars would not be considered very palatable. The early eating bars of chocolate were made of bittersweet chocolate. Milk chocolate was introduced in 1875 when Henry Nestle, a maker of evaporated milk and Daniel Peter, a chocolate maker, got together and invented milk chocolate. In 1879, Rodolphe Lindt thought to add cocoa butter back to the chocolate.

Adding the additional cocoa butter helped the chocolate set up into a bar that "snaps" when broken as well as melting on the tongue. At the 1893 Columbian Exposition, a World's Fair held in Chicago, chocolate-making machinery made in Dresden, Germany, was displayed. It caught the eye of Milton S. Hershey, who had made his fortune in caramels, saw the potential for chocolate. He installed chocolate machinery in his factory in Lancaster, and produced his first chocolate bars in 1900. Other Americans began mixing in other ingredients to make up new candy bars throughout the end of the 1890's and the early 1900's. But it was World War I that really brought attention to the candy bar. The U.S. Army Quartermaster Corps commissioned various American chocolate manufacturers to provide 20 to 40 pound blocks of chocolate to be shipped to quartermaster bases. The blocks were chopped up into smaller pieces and distributed to doughboys in Europe. Eventually the task of making smaller pieces was turned back to the manufacturers. By the end of the war the returning doughboys had grown fond of chocolate candy and now as civilians wanted more of the same.

As a result, from that time on and through the 1920s, candy bar manufacturers became established througout the United States, and as many as 40,000 different candy bars appeared on the scene. The Twenties became the decade that among other things, was the high point of the candy bar industry. TO LEARN MORE History of Chocolate - Culture of the Cocoa Bean By Mary Bellis 1500 BC-400 BC The Olmec Indians are believed to be the first to grow cocoa beans as a domestic crop. 250 to 900 CE The consumption of cocoa beans was restricted to the Mayan society's elite, in the form of an unsweetened cocoa drink made from the ground beans. AD 600 Mayans migrate into northern regions of South America establishing earliest known cocoa plantations in the Yucatan. 14th Century The drink became popular among the Aztec upper classes who upsurped the cocoa beverage from the Mayans and were the first to tax the beans. The Aztecs called it "xocalatl" meaning warm or bitter liquid.

1502 Columbus encountered a great Mayan trading canoe in Guanaja carrying cocoa beans as cargo. 1519 Spanish explorer Hernando Cortez recorded the cocoa usage in the court of Emperor Montezuma. 1544 Dominican friars took a delegation of Kekchi Mayan nobels to visit Prince Philip of Spain. The Mayans brought gift jars of beaten cocoa , mixed and ready to drink. continue reading below our video Should I Buy my House or Continue to Rent? Spain and Portugal did not export the beloved drink to the rest of Eurpoe for nearly a century. 16th Century Europe The Spanish began to add cane sugar and flavorings such as vanilla to their sweet cocoa beverages. 1570 Cocoa gained popularity as a medicine and aphrodisiac. 1585 First official shipments of cocoa beans began arriving in Seville from Vera Cruz, Mexico. 1657 The first chocolate house was opened in London by a Frenchman. The shop was called the The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate was considered a beverage for the elite class.

1674 Eating solid chocolate was introduced in the form of chocolate rolls and cakes, served in chocolate emporiums. 1730 Cocoa beans had dropped in price from $3 per lb. to being within the financial reach of those other than the very wealthy. 1732 French inventor, Monsieur Dubuisson invented a table mill for grinding cocoa beans. 1753 Swedish naturalist, Carolus Linnaeus was dissatisfied with the word "cocoa," so renamed it "theobroma," Greek for "food of the gods." 1765 Chocolate was introduced to the United States when Irish chocolate-maker John Hanan imported cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair soon after built America's first chocolate mill and by 1780, the mill was making the famous BAKER'S ® chocolate. 1795 Dr. Joseph Fry of Bristol, England, employed a steam engine for grinding cocoa beans, an invention that led to the manufacture of chocolate on a large factory scale. 1800 Antoine Brutus Menier built the first industrial manufacturing facility for chocolate.

1819 The pioneer of Swiss chocolate-making, François Louis Callier, opened the first swiss chocolate factory. 1828 The invention of the cocoa press, by Conrad Van Houten, helped cut prices and improve the quality of chocolate by squeezing out some of the cocoa butter and giving the beverage a smoother consistency. Conrad Van Houten patented his invention in Amsterdam and his alkalizing process became known as "Dutching". Several years earlier, Van Houten was the first to add alkaline salts to powdered cocoa to make it mix better with water. 1830 A form of solid eating chocolate was developed by Joseph Fry & Sons, a British chocolate maker. 1847 Joseph Fry & Son discovered a way to mix some of the cocoa butter back into the "Dutched" chocolate, and added sugar, creating a paste that could be molded. The result was the first modern chocolate bar. 1849 Joseph Fry & Son and Cadbury Brothers displayed chocolates for eating at an exhibition in Bingley Hall, Birmingham, England.

1851 Prince Albert's Exposition in London was the first time that Americans were introduced to bonbons, chocolate creams, hand candies (called "boiled sweets"), and caramels. 1861 Richard Cadbury created the first known heart-shaped candy box for Valentine's Day . 1868 John Cadbury mass-marketed the first boxes of chocolate candies. 1876 Daniel Peter of Vevey, Switzerland, experimented for eight years before finally inventing a means of making milk chocolate for eating. 1879 Daniel Peter and Henri Nestlé joined together to form the Nestlé Company. 1879 Rodolphe Lindt of Berne, Switzerland, produced a more smooth and creamy chocolate that melted on the tongue. He invented the "conching" machine. To conch meant to heat and roll chocolate in order to refine it. After chocolate had been conched for seventy-two hours and had more cocoa butter added to it, it was possible to create chocolate "fondant" and other creamy forms of chocolate. 1897 The first known published recipe for chocolate brownies appeared in the Sears and Roebuck Catalogue. 1910 Canadian, Arthur Ganong marketed the first nickel chocolate bar.

William Cadbury urged several English and American companies to join him in refusing to buy cacao beans from plantations with poor labor conditions. 1913 Swiss confiseur Jules Sechaud of Montreux introduced a machine process for manufacturing filled chocolates. 1926 Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey's and Nestle's American market. Continue > J. S. Fry & Sons - Cadbury Notes Cadbury Notes The Nature of Birmingham J. S. Fry & Sons J. S. Fry & Sons, Ltd. was a British chocolate company owned by Joseph Storrs Fry and his family. This business moved through several names and hands before ending up as J. S. Fry & Sons. circa 1759 — Joseph Fry starts making chocolate 1761 — Joseph Fry and John Vaughan purchase the chocolate business of Walter Churchman. Company named Fry, Vaughan & Co. 1777 — Chocolate works move from Newgate Street to Union Street, Bristol 1787 — Joseph Fry dies. Firm is renamed Anna Fry & Son 1795 — Joseph Storrs Fry assumes control.

He patents a method of grinding cocoa beans using a Watt steam engine. As a result factory techniques are introduced into the cocoa business. 1803 — Anna Fry dies and Joseph Storrs Fry partners with a Dr. Hunt. The business is renamed Fry & Hunt 1822 — Dr. Hunt retires and Joseph Storrs Fry takes his sons on as partners and the firm is renamed J. S. Fry & Sons. The company becomes the largest commercial producer of chocolate in Britain. 1835 — Joseph Storrs Fry I dies and the sons take full control. In 1847, the Fry's chocolate factory, located in Union Street, Bristol, England, moulded the first ever chocolate bar suitable for widespread consumption. The firm began producing the Fry's Chocolate Cream bar in 1866. Over 220 products were introduced in the following decades, including production of the first chocolate Easter egg in UK in 1873 and the Fry's Turkish Delight (or Fry's Turkish bar) in 1914. In 1896 the firm became a registered private company.

It was run by the Fry family, with Joseph Storrs Fry II, grandson of the first Joseph Storrs Fry, as the chairman. An employee of Fry's, H.J Packer went on in 1881 to establish his own Chocolate business in Bristol. At its eventual home in Greenbank, Bristol, Packer's Chocolate would continue to provide local competition for Fry's which would continue until 2006 under various owners and brands, from Bonds through to Famous Names and Elizabeth Shaw . Near the start of World War I the company was one of the largest employers in Bristol. Joseph Storrs Fry II died in 1913. By 1919 the company merged with Cadbury's chocolate and the joint company named British Cocoa and Chocolate Company. The Fry's division began the move to Somerdale, Keynsham in 1923. After 1981 the name Fry's was no longer in use at Somerdale, but the factory was still a major producer of Cadbury's products. On 3 October 2007, Cadbury announced plans to close the Somerdale plant, the historic home of the Fry's Factory, by 2010.

see also History of Candy Bars - Chocolate Bars History Home » Candy Origin and History » Candy Bars History The History of Candy Bars Chocolate, as a drink, was a favorite of the Emperor of the Aztecs, Montezuma. The Spanish conquistador, Hernando Cortez, brought the drink back to Spain in 1529. It was favorite drink of the Spanish royalty for many years before becoming consumed widely throughout Europe. Three centuries later chocolate was first used as non-liquid confection in England. The inventor of 'chocolate for eating' is unknown, but in 1847 Joseph Fry discovered a way to mix cocoa powder, sugar, and cocoa to create a paste that could be pressed into a mould. The resulting Bar was a success. People enjoyed eating the chocolate as much as they did drinking it. The early eating chocolate bars were made of bittersweet chocolate. The Fry's chocolate factory, located in Bristol, began producing the Fry's Chocolate Cream bar in 1866. John Cadbury created a similar product in 1849, but by today's standards the original bittersweet chocolate bars of neither Fry nor Cadbury would be considered very palatable.

Then in 1875, Henry Nestle, a maker of evaporated milk, and Daniel Peter, a chocolate maker, created the more palatable milk chocolate. In 1879, Rodolphe Lindt began adding cocoa butter back to the chocolate which produced a bar that would hold its hardened shape and would melt upon the tongue. At the 1893 Chicago World's Fair, chocolate-making machinery made in Germany, was displayed. Milton S. Hershey installed the chocolate machinery in his Lancaster factory and produced the first American-made milk chocolate bar in 1900. During this decade over 220 products were introduced, including manufacture of the first chocolate Easter egg in UK in 1873 and the Fry's Turkish Delight in 1914. Throughout the end of the 1890's and the early 1900's, other people began mixing in other ingredients to create new candy bars. Real attention to the candy bar was brought during World War I. In the early-20th century chocolate and candy bars production grew most rapidly.

In 1900 the Hershey Company produced the first wrapped chocolate bar, the Hershey bar, which is still produced. A lot of candy bars developed in that era still exist in relatively unchanged form. During the first half of the 20th century in the United States alone 40.000 different candy bars appeared on the market and this was the decade that was the high point of the candy bar industry. Today candy bars are manufactured and consumed all over the world, and produced to local tastes and environmental conditions. Copyright© Candy History Easter Eggs, Banking, and Pottery: Fry's Chocolate Business - Featured Article Easter Eggs, Banking, and Pottery: Fry's Chocolate Business Featured Articles Easter Eggs, Banking, and Pottery: Fry's Chocolate Business 1st April 2013 Share: New Diamond Package Offer! We'd like to offer you our new 4 monthly Diamond subscription for our introductory price of only £39.95 (saving a third off the standard price of £59.95). This is the lowest cost Diamond subscription we've ever had!

Along with providing access to Census, BMDs, Non-Conformist Records, Wills and more, the Diamond subscription gives you access to record collections that make it easy to find so much more about your ancestors. You'll also enjoy a free 12 month subscription to Discover Your Ancestors online magazine worth £24.95, saving you a total of £44.95! What is the connection between Easter Eggs, banking and pottery? We discover the links between the families behind three great British businesses! As we approach the Easter Holidays, did you know that an extraordinary 90 million chocolate eggs are now sold in the UK each year? Eggs have long been associated with the Christian festival of Easter and before that the ancient pagan practices relating to spring rites. The egg is seen as the symbol of 'fertility', 'rebirth' and 'the beginning.' Combining this with the British enjoyment of chocolate has been a natural progression. The first chocolate Easter eggs were made in Europe in the early 19th Century, with France and Germany taking the lead in this new type of artistic confectionery.

Chocolate was not that popular in Britain in the mid 1800s at all, until the innovative ideas of Joseph Fry started a love affair with chocolate that still endures today. Extract from Illustrated London News 1851 So how did the 'chocolate' Easter egg become popular in the UK? The answer to this lies with the family behind Fry's chocolate company, originally founded in 1761 by Joseph Fry and John Vaughan in Bristol, who purchased the chocolate business of Walter Churchman. The Company was called Fry, Vaughan & Co. In 1847, Fry's chocolate factory, which was located in Union Street, Bristol, moulded the first ever chocolate bar suitable for widespread consumption. It was a slow start with not many people being familiar with the product in Britain. However, the Illustrated London News took an interest in 1851, discussing the work of Fry and Son, the ingredients in their products, and how the chocolate was made. The firm began producing Fry's Chocolate Cream bar in 1866.

Over 220 products were introduced in the following decades, including production of the first chocolate Easter egg in UK in 1873 and the Fry's Turkish Delight (or Fry's Turkish Bar) in 1914. Joseph Storrs Fry, son of Joseph Fry, pioneered new factory methods of making chocolate and was the first to use a Watt's steam engine to grind the cocoa beans. The difficulties of making chocolate eggs and other chocolate products in large quantities were solved by this Bristol company, and the chocolate egg was now destined for great popularity! Marriage of Joseph Fry and Anna Portsmouth, 1755 However, this was not without its dangers, as a poor worker found to his cost in July 1847. The Illustrated London News on TheGenealogist provides a graphic account of the death of the factory worker who was drawn into the machinery. The firm had to overcome tragedies such as this, and in 1896 became a registered private company. It was run with Joseph Storrs Fry II, grandson of the first Joseph Storrs Fry, as the chairman. So what do we know about the family that brought the first chocolate Easter Eggs to the UK?

Looking on TheGenealogist we can find out more about the family. Research tells us that around 1759, Joseph Fry started making chocolate and formed his company. He married Anna Portsmouth in 1755 and they had a son, Joseph Storrs Fry. Marriage of Joseph Fry and Elizabeth Gurney, 1800 The start of famous family connections... The original Joseph Fry also had a brother, William Fry. His son, also named Joseph Fry, married Elizabeth Gurney, a lady known as the "angel of prisons" due to her reputation as a great prison reformer and Christian philanthropist. Elizabeth came from the well known Gurney banking family of Norfolk. Her mother, Katherine, was also a part of the Barclay family who founded Barclay's Bank. The Fry, Gurney and Barclay families were well known Quakers and their records appear on the nonconformist records on TheGenealogist. To the right is a copy of the marriage record from 1800 for Joseph Fry and Elizabeth Gurney.

Birth of Francis J Fry, 1835 After the death of the founder Joseph Fry in 1787, his wife Anna took control and the business was named Anna Fry & Son. After Anna died, Joseph Storrs Fry partnered with a Dr Hunt to form Fry & Hunt Ltd. After Dr Hunt retired, Joseph Storrs took on his sons, Joseph, Francis and Richard, as partners in the business, which is now called J.S. Fry & Sons. The company became the largest commercial producer of chocolate in Britain. When Joseph Storrs Fry died in 1835, his sons took on full control. From TheGenealogist, we can see the baptism record Francis J. Fry, son of Francis Fry and wife Matilda, baptised in 1835. In 1896, the firm became a registered private company, chaired by Joseph Storrs II, grandson of the first Joseph Storrs Fry and son of Francis Fry.

Joseph Storrs Fry II on the 1901 Census Joseph Storrs Fry II on the 1911 Census Joseph Storrs Fry II never married and whilst still chairman of the company, he lived at a lodging house in Upper Belgrave Road, Clifton. He remained at the same address in 1901 to 1911, as we can see on the Census (right). He assumed control of the company as chairman in 1878 and built it up from 56 workers to a factory employing 3,000 people in Union Street, Bristol. As he never married, his fortune was mostly inherited by his 37 nephews and nieces (though £42,000 was split amongst employees with more than 5 years of service amongst other legacies). Control of the family firm passed to various relations, unfortunately not all of whom were on speaking terms with each other. Alfred H Fry in WWI Casualty Records With the large extended family, there are numerous records to trace and we find on the Casualty Records on TheGenealogist the death of a young Lieutenant in the London Regiment, Alfred H. Fry (son of Francis J.

Fry, great grandson of the original Joseph Fry) who died in 1916. Looking at another line of the family, we discover more famous connections. Joseph Fry's grandson, also called Joseph Fry, had a daughter Susanna. She married into the Pease family and hergrandson, Michael B Pease, subsequently married Helen B Wedgwood, daughter of Josiah C Wedgwood of the famous Staffordshire potter making family. By 1919, Fry's had merged with Cadbury's Chocolate and the joint company named British Cocoa and Chocolate Company. Under Egbert Cadbury, the Fry's division began the move to Somerdale, Keynsham in 1923. After 1981 the name Fry's was no longer in use at Somerdale, but the factory was still a major producer of Cadbury's products. We can see in 1936, Cecil R Fry still kept the family involvement intact as Chairman of the British Cocoa and Chocolate Company. Cecil Fry in the List of Directors 1936 Cecil was a student at the famous Harrow School.

From their registers we can find out a bit more about him, including his Great War service in the RAF: Cecil Fry in Harrow School Registers As we enjoy our Easter chocolate this year, it's worth a note of thanks to Joseph Fry and his family for pioneering chocolate eggs in Britain. Sadly the company is no longer around in the modern global marketplace, but it has left a lasting legacy! You can see more of the history of this family and their famous connections on TreeView. Click here to take a look . Happy Easter from TheGenealogist! Share: New Diamond Package Offer! A Quaker's View "A Quaker's View" first appeared in 1990, as a column in the WHF newsletter. Articles from that column are now available online (though some have been lost). Nothing here is meant to be the last word in Quaker Orthodoxy. It is, after all, "A Quaker's View." Chocolate Hello Friends and friends of Friends! I am your host, Pendle Hill. In this issue, we take a Quaker's view of chocolate. Quakers took an important role in making chocolate the phenomenon it is today. Chocolate first came to Europe as plunder from the New World.

After the conquest of Mayan and Aztec civilizations, European elites brewed chocolate as a beverage. It was a drink for princes and patricians. In 1657, the first shop of its kind peddled chocolate to the citizens of London. Still served as a beverage, chocolate soon won the endorsement of the Paris faculty of medicine. As the 17th Century drew to a close, Friends were gaining a reputation as good merchants. Of course, few other career paths were open to them. Quakers were excluded from the universities. And, as people committed to nonviolence, careers in the military were certainly out of the question! In time, Quaker merchants were attracted to the chocolate trade. With its medicinal qualities endorsed by estimable scholars, Friends embraced chocolate as a healthy alternative to alcohol. The first Quaker to make a name for himself in the chocolate trade was a British physician named Joseph Fry. Friend Joseph's Bristol shop sold pharmaceuticals. He included chocolate among his other wares. By 1795, the Fry family had nearly 50 years of experience in the chocolate business.

That year, with the help of a Watts steam engine, Fry's Chocolate became the first chocolatier to use factory methods in the manufacture of their product. In 1824, at the tender age of 23, Quaker John Cadbury was given a sum of money by his father and told to "sink or swim." Perhaps inspired by the liquid imagery of his father's ultimatum, Cadbury opened a shop selling tea, coffee and cocoa. Cadbury's shop was also noteworthy for its plate glass window (the first in Birmingham) and for employing a Chinese clerk at the tea counter. The trinity of Quaker chocolate is completed by the name Rowntree. The Quaker Rowntrees opened their chocolate shop in York. During the 19th Century, Friends helped to transform the way we eat chocolate. Up until this time, chocolate was a beverage -- or perhaps an ingredient in other recipes. In 1847, the descendants of Joseph Fry introduced the chocolate bar to English society. Melted cocoa butter was mixed with cocoa powder and sugar. The resulting paste could be pressed into a mold. Other innovations were taking place at Cadbury's Chocolate.

For years, people had been extracting cocoa butter from chocolate in order to make powdered cocoa. But no one could squeeze all the fat from cocoa. Therefore, additives (like potato flour) were used to keep the powder, "powdery." In 1866, the Cadbury's were able to eliminate additives from their cocoa powder by discovering an improved method of extracting the natural cocoa butter. This innovation allowed the Quaker Cadbury's to advertise, "Absolutely Pure: Therefore Best." Not only was the marketing strategy a success, the process provided the company with extra cocoa butter (a boon for their candy making operation). As another feather in their cap, the Cadbury's started the trend of boxed chocolate candies (achieving this distinction in 1868). Milk chocolate was invented in 1875. This time, the credit goes to Nestle (who was not a Friend). Soon thereafter, the Quaker companies developed their own formulas for milk chocolate. Cadbury's Dairy Milk chocolate bar became the company's best seller by 1913. It remained king of the British chocolate bars for the following 75 years.

Although the brand names all survive, the chocolate empires of Fry, Cadbury and Rowntree are no longer under Quaker control. Fry's and Cadbury's merged in 1919. In 1969, the resulting company merged with Schweppes Ltd. Rowntree was purchased by Nestle in 1988. The Cadbury company is worth special mention for its enlightened attitude toward employees. This Quaker-owned chocolate company was the first firm to grant its workers a 5-day work week. Also, sports facilities, medical facilities, schools, kitchens and community gardens were built for the employees. In 1893, the Cadbury brothers purchased 120 acres near their factory (to help workers escape the slums of Birmingham). 144 cottages were built for Cadbury workers and for the public at large. By 1915, rates of death and infant mortality in the Cadbury development were half those of Birmingham as a whole. Here are questions to consider: 1. In part, Quakers were attracted to the chocolate trade because they hoped to alleviate the social ills caused by alcohol. Where, for modern Friends, do business concerns and social concerns intersect? 2.

Success in business helped the Quakers help others. Do modern Friends continue to see this connection between prosperity and service? 3. Think it's time to open another Quaker chocolate shop? The Chocolate Bar - Chocolate Chocolate Links In 1847, a form of solid chocolate was made by Joseph Fry & Sons. They discovered a way to mix some cocoa butter to the defatted or "Dutched" cocoa powder and added sugar that made a paste that could be molded, and made a solid chocolate bar. Later, they displayed it for eating in Bingley Hall, Birmingham, England. Joseph Fry & Sons In 1851, Chocolate was introduced to the Americans the first time. Then in 1868, Richard Cadbury created the first heart shaped chocolate bar for valentine's day, and mass marketed the first boxes of chocolate candies. After experimenting for 8 years, Daniel Peter made the milk chocolate and joined Henri Nestlé to make the first Nestlé Company. In 1879, Rudolphe Lindt added more cocoa butter back to the chocolate. After adding that, it made the chocolate snap and then melt in your mouth.

Rudolphe Lindt In 1910 Arthur Ganong (August 3, 1877) used to go fishing with his company's employee, George Ensor. They used to put chunks of chocolate in their pockets for their snack, but it made their hands and pockets very messy, so they had an idea and wrapped the chocolate in cellophane. Later, they started making long moulded pieces of chocolate with nuts. This made a business miracle and they started selling the individually wrapped chocolate bar for five cents in 1898. They called their invention "Pal-O-Mine Bar" Arthur Ganong Arthur Deinstadt Ganong was born August 3, 1877. He was a businessman and politician, he was born in St. Stephen, New Brunswick. He had 6 other sibilings and he was the sixth child of James Harvey Ganong and Susan E. Brittan. His father and his uncle found the chocolate making company in 1873. On June 8, 1904, Arthur Ganong married Berla Frances Whidden, and they had 4 children.

Ganong worked all his life in the family business and took over for his Uncle Gilbert who died without any issue. Arthur Ganong and company employee George Ensor developed a chocolate bar to take along on their fishing trips and in 1910 the company introduced the first 5-cent chocolate nut bar in North America. In November, 1960, Arthur Ganong died. The Sweet History of Chocolate - Hungry History The Sweet History of Chocolate February 13, 2014 By Christopher Klein Share What's in the average bag of milk chocolate M&M's? Where's the ultimate chocolate pig-out? How much chocolate does the average American consume? Share this: The Sweet History of Chocolate Author The Sweet History of Chocolate URL Google Chocolate may be the “food of the gods,” but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible treat. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C.

The ancient Mesoamericans who first cultivated cacao plants found in the tropical rainforests of Central America fermented, roasted and ground the cacao beans into a paste that they mixed with water, vanilla, honey, chili peppers and other spices to brew a frothy chocolate drink. Olmec, Mayan and Aztec civilizations found chocolate to be an invigorating drink, mood enhancer and aphrodisiac, which led them to believe that it possessed mystical and spiritual qualities. The Mayans worshipped a god of cacao and reserved chocolate for rulers, warriors, priests and nobles at sacred ceremonies. When the Aztecs began to dominate Mesoamerica in the 14th century, they craved cacao beans, which could not be grown in the dry highlands of central Mexico that were the heart of their civilization. The Aztecs traded with the Mayans for cocao beans, which were so coveted that they were used as currency. (In the 1500s, Aztecs could purchase a turkey hen for 100 beans.) By some accounts, the 16th-century Aztec emperor Montezuma drank three gallons of chocolate a day to increase his libido.

In the 1500s, Spanish conquistadors such as Hernán Cortés who sought gold and silver in Mexico returned instead with chocolate. Although the Spanish sweetened the bitter drink with cane sugar and cinnamon, one thing remained unchanged: chocolate was still a delectable symbol of luxury, wealth and power. Chocolate was sipped by royal lips, and only Spanish elites could afford the expensive import. Spain managed to keep chocolate a savory secret for nearly a century, but when the daughter of Spanish King Philip III wed French King Louis XIII in 1615, she brought her love of chocolate with her to France. The popularity of chocolate quickly spread to other European courts, and aristocrats consumed it as a magic elixir with salubrious benefits. To slake their growing thirst for chocolate, European powers established colonial plantations in equatorial regions around the world to grow cacao and sugar. When diseases brought by the European explorers depleted the native Mesoamerican labor pool, African slaves were imported to work on the plantations and maintain the production of chocolate. Chocolate remained an aristocratic nectar until Dutch chemist Coenraad Johannes van Houten in 1828 invented the cocoa press, which revolutionized chocolate-making.

The cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. The innovation by van Houten ushered in the modern era of chocolate by enabling it to be used as a confectionary ingredient, and the resulting drop in production costs made chocolate affordable to the masses. In 1847, British chocolate company J.S. Fry & Sons created the first solid edible chocolate bar from cocoa butter, cocoa powder and sugar. Rodolphe Lindt’s 1879 invention of the conching machine, which produced chocolate with a velvety texture and superior taste, and other advances allowed for the mass production of smooth, creamy milk chocolate on factory assembly lines. You don’t need to have a sweet tooth to recognize the familiar names of the family-owned companies such as Cadbury, Mars and Hershey that ushered in a chocolate boom in the late 1800s and early 1900s that has yet to abate. Today, the average American consumes 12 lbs.

of chocolate each year, and more than $75 billion worldwide is spent on chocolate annually. Tags

Question: In 1847, which Bristol company was the first British company to make a chocolate bar?
Answer: Fry's