As machines started to be used in 1730s, mass production commenced and chocolate was no longer an expensive food. In 1828, Dutch chemist Conrad J. Van Houten invented cocoa press (Dutch Process) and succeeded in separating fatty cocoa butter from its extract (liqueur). In this way, Van Houten made a great contribution to the shaping of modern chocolate. The first chocolate produced for eating is manufactured in 1847 by an English man named Joseph Fry.

In 1875, after an eight year effort, the Swiss Daniel Peter found the way to add condensed milk to chocolate extract and became the father of today’s milk chocolate.