However, it was only much later that the first chocolate bar appeared. A major milestone in the history of chocolate. "In 1674, the London shop Coffee Mill & Tabasco Roll took the first steps in that direction, presenting the first Spanish style "chocolate sausage”. In 1830, the Swiss Charles-Amédée Kohler mixed hazelnut with chocolate for the first time, still produced in the form of a drink. Seventeen years later, the first chocolate bar saw the light of day in England. A second milestone was achieved in 1875 with the creation of milk chocolate. Henri Nestlé had just invented condensed milk, which enabled Daniel Peter, a Swiss national like Kohler, to develop the recipe for milk chocolate" (Choco-Story, History of chocolate).
Also, Belgium was intrigued by the innovation of chocolate. So it became the first country to invent machines that could grind the cocoa beans extremely thin so that the chocolate was extremely smooth. Another example of a Belgian innovation was the process created by Jean Neuhaus in 1912 when he developed a way to make a cold shell of chocolate that he called ‘pralines’". These were different because they offered a mechanism whereby for the first time the chocolate could be filled with a variety of flavoured nougats or creams, such as coffee, hazelnut, fruit or even more chocolate. Ever since, there has been a strong expertise on how to make chocolate in Belgium that has been passed down and fine-tuned from generation to generation.
