The quickening pace of industrialization in the late eighteenth century affected the making of chocolate. From 1770, the advent of steam power caused the chocolate and confectionery industry to progress rapidly.
The invention of a steam engine made mass production of cocoa possible and more affordable. In 1732, French inventor Monsieur Dubuisson created the steam-driven chocolate mill, which made it much easier to grind cacao beans and produce large amounts of chocolate. Prior to this, the beans had been ground by using the hand tools, a very time-consuming and costly process.
In 1828, the cocoa press was invented, which improved the quality of the drink and reduce the price even further.
Steam driven chocolate mill
