I know of no body that’s eaten chocolate and not merely absolutely loved it. There are probably some exceptions, but I’m not alert to them. This is particularly true of chocolate bars that can come in so many varieties these days there is surely something for everyone. If you think about that you can get chocolate bars with fruit, marshmallows, nuts, caramel and more there is hardly another confection that’s so many diverse choices.
In the first 1800s the chocolate bar was introduced to the masses and by the first 1900s it exploded in popularity with worldwide appeal that continues to boost and never slowed down. Most of the chocolate bars available on the market now continue to be made out of exactly the same recipe as those of over 100 years ago. It’s nearly impossible to think that until right following the Second World War these might be bought for just five cents.
Even though there is a nearly endless number of several types of chocolate bars manufactured now there are a number of large companies that have a monopoly on the making and distribution of the confectionary delight. polka dot mushroom chocolate bar These larger companies are known for buying the smaller companies and then repackaging these products that they know are popular under their own name. The popularity of chocolate bars has led to some companies even adding protein in their mind to create them more appealing to the health conscious.
The chocolate bar that is probably most familiar to nearly all people is the Hershey’s chocolate bar that has been taken to the market in the first 1900s by Milton Hershey of Pennsylvania. His recipe, though a carefully guarded secret still contains the procedure of choosing a dozen good quality beans which are then roasted depending on which kind of bean it is. This method is accompanied by winnowing, grinding, conching, tempering, and then molding and packaging for shipment.
Because of the proven fact that some of the companies come in partnership with one another there are many of them that usually utilize the same recipe to manufacture the chocolate with the sole difference coming from the selection of cacao plant that they choose or from what area of the planet they are in. Others have specific factories in different countries that handle certain aspects of the process.
Some of the needed substances that enter building a chocolate bar include cacao paste, cocoa butter, and sugar, in addition to some optional ingredients such as for example vanilla, and lecithin. Whatever the brand you choose you’re sure to discover a chocolate bar you’ll love.