Section 4 of 4
Four named moments in chocolate history, and the standards — Fairtrade, Rainforest Alliance, ruby chocolate — worth knowing.
Van Houten's press (1828), Fry's first moulded bar (1847), Daniel Peter and Henri Nestlé's milk chocolate (1875), and Rodolphe Lindt's conche (1879) — each given a paragraph of real context, not a timeline row.
Photo: Ingrid W. / Pexels
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Van Houten's press (1828), Fry's first moulded bar (1847), Daniel Peter and Henri Nestlé's milk chocolate (1875), and Rodolphe Lindt's conche (1879) — each given a paragraph of real context, not a timeline row. The argument is that these four moments solved four different problems, and the solutions still run the industry.
Barry Callebaut's ruby cocoa bean process — what RB1 processing actually does to the bean, why the colour and flavour are native rather than added, and how the product is positioned against dark, milk and white as a fourth category. Patent and press release as primary sources, dated.
Fairtrade and Rainforest Alliance certification compared as schemes — what each standard requires of the farm, what the premium mechanism is, and what the Cocoa Barometer has said about whether either reaches the farmer in a price-spike year. Not a recommendation; a description of what each mark means.