The history of the chocolate bar, similar to what we know today, dates back to the 19th century. But solid chocolate was probably consumed in pre-Columbian America. In 1847, however, Joseph Fry created the first proper mass-produced chocolate bar by mixing cocoa powder, sugar, and cocoa to form a paste that could be pressed into a mold. This moved it from a beverage to a solid, edible treat.
In 1875, milk chocolate came onto the scene. It was developed by a Swiss confectioner, Daniel Peter, with the help of his neighbor, Henri Nestlé, who specialized in dehydrated milk products. This development significantly improved the taste and palatability of chocolate, leading to its widespread popularity.
1984 marked a significant milestone in the chocolate industry, thanks to Milton Hershey (in all his chocolatey goodness, above). The Hershey Company introduced its first candy bar in 1900, the Hershey's Milk Chocolate Bar. This transformed chocolate from a luxury item into an affordable and "block by block" accessible treat.
Other notable early chocolate bars include the Lindt Chocolate Bar, 1879, and the Baby Ruth candy bar, developed by Otto Schnering in 1920, which became the most popular candy bar in America by 1925. The evolution of chocolate bars continued with the inclusion of various ingredients such as nuts, caramel, and nougat, leading to the creation of candy bars like the Goo Goo Cluster, invented in 1912.
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