The Industrial Revolution of Chocolate: Historical guide on the technological transformation of cocoa
This guide analyzes the technological evolution that transformed cocoa from a liquid, lipidic, and unstable matrix of aristocratic consumption into a solid, standardized, and mass-consumed product during the 19th century. It examines the physicochemical and engineering fundamentals of two critical milestones: the invention of the hydraulic press and the alkalization process by Coenraad Johannes Van Houten in 1828, and the subsequent rheological reconversion of the food matrix executed by Joseph Fry in 1847 to give rise to the first commercial solid chocolate bar. Furthermore, it details the impact of mechanical conching on particle size reduction and the desorption of undesired volatile compounds, consolidating the quality parameters of the modern industry.