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a press that separated brown cocoa powder

and yellow cocoa butter from chocolate

paste. Francis Fry found that cocoa butter
hardened as it cooled. When the cocoa butter

was still warm, he added sugar and stirred
it. Then he poured the mixture into square

tubs. Slowly, it became hard. The world’s

first chocolate bar was thus born.

In no time, factories were making bars of rich,

dark chocolate. Meanwhile in Switzerland, a
man named Daniel Peter decided to enter

the chocolate business. But there was a lot
of competition in this business. So Peter

wanted to make his chocolate bars special.

He added milk but the chocolate became a
liquid. His neighbour Henry Nestle, showed him how dried milk could be used to thicken

the chocolate mix.

In 1883, Daniel Peter won a gold medal for his new creamy chocolate mix. Soon milk

chocolate became a big hit.

By the 20th century, people had learnt the art of making chocolate bars creamier, smoother
and tastier. In 1907, Milton Hershey an American chocolate maker tried making chocolate

in other shapes and wrapped them in foil to make them look exciting. Soon factories were

making chocolates in different shapes and sizes, wrapped in foils of all colours. In 1912,
an American Candy maker Hawell Campbell made chocolate more interesting by adding

nuts to it. It became an instant hit. From then on, there was no stopping the chocolate
makers. Factories churned hundreds of different chocolates- creamy, nutty and cherry

ones in different flavours.

You now know the story behind the making of the chocolate and its journey from the
American rain forest to factories everywhere.

Remember chocolates are a good source of mineral and vitamin but they’re high in calories.

Chocolate like coffee, contains caffein which can keep you awake when your body needs
rest. So don’t eat too many chocolates.

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