Quick Recipes and Easy

Chocolate Bars, A Little History

Who doesn’t like chocolate bar? This packaged snack that may also contain layers of nuts, fruits, grains as well as coconut, marshmallow, nougat and caramel, has brought much pleasure to many and will continue to do so in the future.

The chocolate bar came into being in the beginning of the 19th century. During the early 20th century, it became a commercial venture that has grown by leaps and bounds ever since. There are still many chocolate bars being sold today that are unchanged in form and content since those early days and until just after World War II, you could buy one for a just a nickel.

Thousands of Different Varieties

There are thousands of chocolate bar varieties manufactured and sold today; but there are only a few huge manufacturers. Chocolate bars are easily bought from vending machines, and some of them have even been supplemented with vitamins, minerals and protein while still maintaining that sweet, heavenly taste.

Hershey’s chocolate bars have made people pleased for years, and are available worldwide, in numerous flavors. It all started in 1900 with Milton S. Hershey developing a recipe that has since become a classic.

It’s not surprising to learn that many companies engaged in manufacturing chocolate bars, may be using the same recipe to make the chocolate. The only differences are the cacao that may come from different plant varieties, indifferent parts of the world. A company like Nestle has three types of chocolate bars that come from cacao beans grown in three different countries.

Some of the necessary ingredients that go into a chocolate bar include cacao paste, cocoa butter, and sugar, as well as optional ingredients such as vanilla, and lecithin. Most bars are wrapped in foil that may often leave a metallic taste in the mouth. While plain paper is less expensive, it is prone to go terrible easily. Waxed paper is the preferable wrap.

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