The chocolate wrappers museum

 
Basic facts about collecting of chocolate wrappers and my chocolate site.
Updates and news at my chocosite.
Online chocolate museum of wrappers from my collection.
Chocolate blog
What is chocolate wrapper?
Info about my collection of chocolate wrappers.
Statistic facts about my collection.
Top 100 chocolate companies in my collection
Basic info about cocoa tree, its fruits, history of cocoa and chocolate til 1800.
History of chocolate since 1800. Kinds of chocolate, chocolate in world. What is chocolate?
Manufacturing of chocolate.
Nutrition values of chocolate.
Links to most companies producing chocolate bars from entire world.
Chocolate museums in world.
Links to interesting chocolate sites.
Websites of other choco collectors.
Thanks to contributors and companies for their great help.
Contact me!
 



Important inventions
Dutchman Casparus Van Houten patented hydraulic cocoa press in 1828. Cocoa for drinking contained over 50% fat, and it was difficult to digest. Van Houten could to separate cocoa butter from cocoa liquor with his press and produce low-fat cocoa powder. Thanks to this invention it was possible to make chocolate bars we know today.
Van Houten is not independent company for long time  but the brand (owned by manufacturer of industrial chocolate Barry Callebaut) is still used, especially for cocoa powder.
 First chocolate bars were probably produced by english company Fry´s from Bristol in 1847. Milk chocolate Five Boys (introduced in 1902) used to most famous milk chocolate brands but it was discontinued in 1970´s.  
Swiss Daniel Peter married daughter of F. L. Cailler (founder of the first swiss chocolate factory) in 1863. Inspired by his friend Henri Nestlé whose factory produced milky flour for childern, Peter tried to mix cocoa mass and milk. After many unsuccessful attempts Peter invented milk chocolate in 1875 and called his product Gala Peter.
Chocolate brand Gala Peter was produced in Nestlé factories worldwide, but it was discontinued in 1980´s.
Swiss Rodolphe Lindt invented the conching process in 1879. Thus one could produce fine chocolate, which melts on the tongue.

Chocolate factory Séchaud Fils from Montreaux in Switzerland produced first filled chocolate called Cremor in 1913. Séchaud Fils produced chocolates until 1960´s. Later chocolate Cremor was made by Chocolat Tobler  and than discontinued.
First white chocolate was manufactured by swiss company Nestlé in 1930´s. It was called Galak.
Van Houten wrapper
chocolate Van Houten
Fry wrapper
chocolate Five boys by english company Fry from year 1927
Peter wrapper
first milk chocolate Gala Peter
Cremor wrapper
first filled chocolate bar Cremor
Galak wrapper
white chocolate Galak

 

 
Kinds of chocolate
Dark (or bitter) chocolate
Cocoa mass, cocoa butter, sugar, (lecithin, vanillin or vanilla). Other vegatable fats than cocoa butter are sometimes used by the cheapest chocolate brands.
Good chocolate should contain at least 50% of cocoa solids (cocoa mass + cocoa butter). If it is less it is wrong and too sweet. Cocoa content varies between 35 - 99%.
In the last twenty years chocolate with high cocoa content of 70% or more
become very popular.
French and Russians are lovers of dark chocolate.

Milk chocolate
Cocoa mass, cocoa butter, sugar, dried or condensed milk, (lecithin, vanillin or vanilla). Other vegatable fats than cocoa butter are sometimes used by the cheapest chocolate brands.
Cocoa content varies between 18 - 70 %.
Good chocolate should contain at least 30% cocoa solids, usualy between 14 -25% milk solids.
Mass-produced milk chocolate contains usually only 25% cocoa solids, in case of some English companies even only 20%.
Most popular in english speaking countries (famous brands as Hershey milk chocolate and Cadbury Dairy milk) also in many european countries.
Some companies manufacture milk chocolate with high cocoa content (and a lower proportion of sugar), in extreme cases up to 70% cocoa.
Austrian confectioner Georg Hochleitner developed the first sheep's milk chocolate Choco-Lina
in 2002. Chocolate with goat milk Choco-Lisa is also produced now. Chocolate  with mare  (Zotter) and camel (Al Nassma)  milk are also produced now!
White chocolate
Cocoa butter, sugar, dried or condensed milk, (lecithin, vanillin or vanilla ). Cocoa solids varies between 18 -33% most often.
White chocolate contains only cocoa butter and usually much more milk solids than milk chocolate.
White chocolate doesn´t contain cocoa mass and in some countries it cannot be called chocolate but white confectionery.

Compound Chocolate
Cocoa powder, vegetable fat, sugar, milk, (lecithin, vanillin).
This product does not too much to do with chocolate. There is no cocoa butter and usually very little of cocoa (1 to 15%) and doesn´t taste nice. Compound chocolate is common in third world countries and in developing countries with low chocolate consumption however some compound chocolates are produced also in western countries (England, dutch bar Koetjesreep now made in Belgium). 

Flavoured chocolate
Dark, milk or white chocolate flavoured by coffee, mint, orange, banana, caramel, strawberry or rum aroma.
Aerated chocolate
Dark, milk or white chocolate with air bubbles. First aerated chocolate bars were produced in 1930´s. English company Rowntree introduced aerated milk chocolate Aero in 1935. Chocolate factory Küfferle from Rohatec produced first aerated chocolate bar called Vista in Czechoslovakia also in 1935.
Sugarfree chocolate
It doesn´t contain sugar but other sweeteners like aspartam, maltitol or fructose.
They are determinated primarily for people who can not eat sugar, especially diabetics.
Artificial sweeteners
affect the taste of chocolate quite dramatically, and in most cases increased consumption of sugarfree chocolate has laxative effect.
Organic chocolate
Chocolate made by raw products which are grown according to the rules of organic agriculture. Only less than one percent (about 30,000 tons per year) of the world's cocoa crop comes from the organic farming.
Fairtrade chocolate
Fair trade chocolates are made from cocoa beans which are bought for a fair price from farmers.
Raw chocolate
Chocolate made from cocoa beans which were processed in low temperatures up to 46°C. In fact there is no official definition of raw chocolate...
Chocolate with additives
Chocolate which contains also nuts, raisins, cereals, jelly pieces, dried fruits etc.
Amédée Kohler was the first who added hazelnuts to chocolate.
Hazelnut and almond chocolates belong to the bestsellers. Chocolates with crushed nuts are popular as well as chocolates with whole kernels. Chocolate lovers in Usa or Poland like chocolates with peanuts, cashew nuts are common in Brazil, chocolates with pistachios are turkish favorites and I love chocolate with macadamias.  

Filled chocolate
Fantasy of chocolate producers is neverending, there are hundreds sorts of fillings used for chocolate bars .
The most popular are chocolates with nougat and nut fillings.
Very frequented are chocolate bars with milk, cocoa, yoghurt, fruit or caramel fillings either liquid or solid.
Chocolates with fondant (made of sugar and syrup) fillings (usually with fruit flavour) were quite popular in the past but it is hard to find them now.
Germans favorite is chocolate filled with marzipan,in  the English-speaking countries there are very common chocolates with caramel or peppermint filling.
Chocolates filled with liquid alcohol were developed in Switzerland in the 1930´s, initially with filling in the sugar crust, in 1950´s alcohol filling without sugar crust was developed.
Austrian company Zotter is a pioneer of filled chocolate bars with strange fillings, Zotter product range includes about seventy sorts of filled chocolates, which are continuously changed.
Company Coppeneur succeeded with a similar concept in Germany.
Zora wrapper
dark chocolate Zora (early 1990´s)
Lindt Excellence wrapper
dark chocolate Excellence with 70% cocoa solids made by french Lindt from 1989
Milka wrapper
milk chocolate Milka
Hachez wrapper
milk chocolate Maracaibo with 55,5% cocoa solids made by german Hachez
Chocolina wrapper
chocolate with sheep milk Choco-Lina made by austrian H & H Chocoladenmanufactur
Nestlé wrapper
  white chocolate Die Weisse from Nestlé
Africana wrapper
compound chocolate Africana from Hungary
Van Houten wrapper
milk chocolate with banana flavour made by english Van Houten
Rowntree wrapper
aerated milk chocolate Aero made by Rowntree from 1960´s
Dianella wrapper
milk chocolate with maltitol made by czech Altis Kolín
Vivani wrapper
organic mik chocolate Vivani
Gepa wrapper
fairtrade chocolate Gepa

raw chocolate Lifefood
Studentska pecet wrapper
milk chocolate with peanuts, raisins and jellies Studentská pečeť
La Corona wrapper
chocolate with orange filling La Corona from Mexico
Zotter wrapper
milk chocolate with tomato-olive filling made by austrian Zotter



Quality of chocolate
There are different food standards in almost every country.
Since 1999 there are new united standards for chocolate in EU. Chocolate in EU may contain up to 5% of vegetable fats. Chocolate producers must state on label the percentage of cocoa solids in chocolate. 
Milk chocolate must contain at least 25% cocoa solids. However some products as Cadbury Dairy milk doesn´t match with this rule so they must be called family chocolate. 
Dark chocolate must contain at least 35% cocoa solids.
In Switzerland dark chocolate must contain at least 35% of cocoa solids and milk chocolate at least 25% cocoa solids and at least 14% of milk solids. 
In United States milk chocolate must contain at least 10% of cocoa mass (in USA cocoa mass is called chocolate liquor) and 12% of milk solids. Chocolate must not contain other vegetable fats that cocoa butter. 
Sweet chocolate - at least 15% cocoa mass
Bittersweet chocolate - at least 35% cocoa mass
Chocolates with high content of cocoa became popular in 1990´s in Europe. Dark chocolates contained 40 - 60% of cocoa solids in past. 
German Stollwerck (chocolate Schwarze Herren) and few other german producers sold chocolates with 60% cocoa solids.
French chocolate manufacturer Bonnat was the first who started to make chocolates from single origin cocoa beans.
Renaissance of high quality dark chocolate bars started in mid 1980´s in France where company Valrhona introduced grand cru dark chocolate Guanaja in 1986. 
French Lindt increased cocoa share in its chocolate Excellence to 70% in 1989. Since mid 90´s Excellence chocolate bar is sold as thin flat tablet a became bestseller in Europe.
Michel Cluizel was the first to sell dark chocolate bars with 99% cocoa.
Top-quality bitter chocolate  bars are manily produced by French chocolate makers - Valrhona, Chocolat Bonnat, Michel Cluizel, Pralus, also italian chocolate makers as Domori or Amedei have excellent reputation.
First bean to bar chocolate was made in Czech republic by Jordi´s chocolate in 2012.
There are now at least nine bean to bar chocolate makers in Czech republic - Jordi´s chocolate, František Bačík - Čokoládovna Troubelice, Ajala, Chocolaterie Willy & Pauli, Amali Manufaktura, Čokoládovna Lana, Chocolate Hill, Xocolatl and Žiži.
Valrhona wrapper
dark Valrhona made from cocoa beans of plantation Palmira
 
Michel Cluizel wrapper
dark chocolate Michel Cluizel with 99% cocoa

dark chocolate Bonnat from Hacienda del Rosario (Venezuela) cocoa beans

Pralus wrapper  
dark chocolate Pralus made from indonesian cocoa beans 
Amedei chocolate wrapper
dark chocolate Amedei made from rare cocoa beans Porcelana

dark chocolate Jordi´s made from vietnamese cocoa beans



 

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Chocolate wrappers shown here are scans of real chocolate wrappers from still growing collection of Martin Mihál

 


© 1999 - 2017 Martin Mihál