First Cocoa Makers

Cocoa trees need specific climatic conditions to thrive. As the popularity of chocolate grew, so the number of cocoa growing countries in the world increased. Cocoa plantations were started in the West Indies, the Far East and Africa, and the price of cocoa beans gradually began to fall, as greater quantities came onto the market.

It wasn't until 1853 that significant reductions in import duties were made and, with the Industrial revolution making transport easier, chocolate became available to a large percentage of the population.

As more people could afford to drink chocolate, interest in its manufacture grew. Some of the earliest cocoa makers were apothecaries (early chemists) who became interested because of the supposed medicinal properties of cocoa. They had the skills and equipment necessary to heat, measure and blend the ingredients. Both Fry's of Bristol and Terry's of York, two well-known names in chocolate, were founded by apothecaries.

Other manufacturers became involved in cocoa making through the grocery trade. John Cadbury began by dealing in tea and coffee in his Birmingham shop, while Rowntree's of York was founded by branching out from the family grocery business.

Chocolate was exclusively for drinking until early Victorian times, when a technique was perfected for making solid 'eating' chocolate.