Search results
Results From The WOW.Com Content Network
A Milka chocolate bar, 30% cocoa. Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white ...
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] While it is popularly believed that chocolate derives from the Nahuatl word chocolatl (the language of the Aztecs), early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
In white chocolate, they are all replaced by milk solids, hence its ivory color. [52] Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate. An additional popular form of eating chocolate, gianduja, is made by incorporating nut paste (typically hazelnut) to the chocolate paste. [53]
Relatives. François-Louis Cailler (father-in-law) 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 ...
27 May 1887. (1887-05-27) (aged 86) Weesp, Netherlands. Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
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. He launched the Lancaster Caramel Company, which achieved bulk exports, and then sold it to start a new company ...
In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. [1][2] In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars.
Toblerone was thus the first patented milk chocolate bar. [12] It is probably also one of the oldest candy bars using milk chocolate, although not the first one; the Branche, another iconic product of the Swiss chocolate industry, had been launched a few years earlier. [13] A Toblerone version made of dark chocolate was launched in