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Dairy Milk chocolate, introduced in 1905, used a higher proportion of milk within the recipe compared with rival products. By 1914, the chocolate was the company's best-selling product. Cadbury merged with J. S. Fry & Sons in 1919, and Schweppes in 1969.
Cadbury chocolate bars (Dairy Milk back of tray), circa 1910 Dairy Milk sold at Heathrow Airport. In June 1905, in Birmingham, England, George Cadbury Jr made Cadbury's first Dairy Milk bar, with a higher proportion of milk than previous chocolate bars; by 1914, it would become the company's best-selling product. [2]
Dairy Milk chocolate, introduced by George Jr in 1905, used a higher proportion of milk in the recipe than rival products. By 1914, it was the company's best-selling product. Successive members of the Cadbury family have made innovations with chocolate products.
Cadbury's attempted to introduce their Cadbury Dairy Milk recipe, using the chocolate crumb process, to the former East Germany, which was accustomed to the flavor profile of milk chocolate made from powdered milk, and to the US, which was accustomed to the flavor profile of milk chocolate made through the Hershey's process, and in both cases ...
Milton S. Hershey, c. 1915 Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist.. Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk.
[2] [7] People quickly recognized the value of the new product, and soon Farine Lactée Henri Nestlé, "Henri Nestlé's Milk Flour" in French, was being sold in much of Europe. By the 1870s, Nestlé's Infant Food , made with malt , cow's milk, sugar, and wheat flour , was selling in the US for $0.50 a bottle.
Daniel Peter (9 March 1836 – 4 November 1919) was a Swiss chocolatier and entrepreneur who founded Peter's Chocolate.A neighbour of Henri Nestlé in Vevey, [1] he was one of the first chocolatiers to make milk chocolate and is credited for inventing it, [1] [2] [3] in 1875 or 1876, by adding powdered milk to the chocolate.
Milk had previously been added to chocolate, but it was expensive and difficult to keep fresh. [110] In 1879, the conching process was invented by the Swiss chocolatier Rodolphe Lindt, which heats and agitates liquid chocolate for days to change flavor and increase smoothness. Before Lindt invented conching, chocolate had been gritty. [111]