Changes

By the second half of the 18th century, with industrialization in the UK, the first chocolate factories were being created that used hydraulic machinery. In subsequent decades, entrepreneurs began to experiment with different machinery to facilitate the process of separating cacao butter from cacao seeds and making chocolate easier and with new tastes. The 1730s also began to break the Spanish monopoly, mostly in Central and South America, of cacao. It was soon spread to other parts of the Americas and Africa for production. Gradually, Africa became the leading producer of cacao, but this took some time to develop. In the colonies in the United States in 1765, in the state of Massachusetts, the first chocolate factory was built (Figure 2).<ref>For more on the industrialization of chocolate, see: La Boone, J. A. (2006). <i>Around the World of Food: Adventures in Culinary History.</i> New York: iUniverse, Inc, pg. 83. </ref>

By 1820, new machines were invented that separated cacao solids and butter. Soon, cacao powder was produced. Chocolate now became more mass-produced. The German chocolate manufacturer, still producing chocolates today, also established its first factories and helped bring chocolate to a larger market. However, it was still a product for the upper classes. Finally, in 1848, the realization was made that adding cacao butter, sugar, and cacao liquor allowed the creation of what would be edible, solid chocolate, which proved to be a revolutionizing moment for chocolate consumption that allowed it to become a more diverse food product.<ref>For more on the science of production of chocolate in the early 19th century, see: Beckett, S. T. (2008). <i>The Science of Chocolate</i> (2nd ed). Cambridge, UK: RSC Publishing, pg. 46.</ref>