THE CHOCOLATE WRAPPERS MUSEUM
Basic facts about collecting of chocolate wrappers and my chocolate site.
Updates and news at my chocosite.
What is chocolate wrapper?
Info about my collection of chocolate wrappers.
Statistic facts about my collection.
Top 50 chocolate companies in my collection
Online chocolate museum of wrappers from my collection.
News from world of chocolate.
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 Conraad Van Houten invented how to separate cocoa butter from cocoa mass in 1828.
First chocolate bars were probably produced by english company Fry´s from Bristol in 1847.
Swiss Daniel Peter invented milk chocolate in 1875.
Swiss Rodolphe Lindt invented conching process in 1879. 
Séchaud Fils from Montreaux in Switzerland produced first filled chocolate in 1913.
First white chocolate was manufactured by swiss company Nestlé in 1930´s. It was called Galak.

 
Kinds of chocolate
DARK Chocolate
Cocoa mass, Cocoa butter, sugar, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 50% of cocoa solids. If it is less it is wrong and too sweet. Cocoa content vary between 35 - 99%.
MILK Chocolate
Cocoa mass, Cocoa butter, Sugar, Milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 30% cocoa solids, usualy between 14 -25% milk solids. Cocoa 18 - 55 %.
WHITE chocolate
Cocoa butter, sugar, milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 25% cocoa solids, 25% milk solids. Cocoa solids 18 -30%.
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 10%) and doesn´t taste nice.
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.
SUGARFREE chocolate
It doesn´t contain sugar but other sweeteners like aspartam, maltitol or fructose.
ORGANIC chocolate
Made by raw products from small farmers, bio
chocolate with ADDITIVES
Contains also nuts, raisins, cereals, jelly pieces, dried fruits etc. 
FILLED chocolate
Fantasy of chocolate producers is neverending, there are hundreds of fillings used for chocolate bars
most frequented are milk, cocoa, nut, yoghurt or caramel fillings
fondant fillings ( usually fruit flavour) - contains sugar , syrup and aroma
liquid fillings with spirits

 
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 vegatable fats. Chocolate producers must state on label the percentage of cocoa solids in chocolate.
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 USA milk chocolate must contain at least 10% of cocoa mass ( in USA 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. Now there are many chocolates with 70 - 85% at market and some producers have even 99% chocolate bar!