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Darra Goldstein

chocolates, filled

Appears in
Oxford Companion to Sugar and Sweets
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

chocolates, filled consist of a hard chocolate coating around a center, usually made of nougat, ganache, toffee, fruit, or nuts. They originated with the nineteenth-century invention of conching, which emulsified the chocolate and made it smooth. Previously, chocolate had been drunk as a beverage, or used as a gritty, oily paste to flavor pastries and sweets.

The first solid chocolate bar was produced in 1847 by Roger Fry in England. His company, Fry’s, also invented the first filled chocolate candy, Cream Sticks, in 1853. These were essentially sticks of mint-flavored boiled and hardened sugar dipped into melted chocolate. To produce the sweet on a larger scale, Fry’s created molds into which the mint sticks were placed, and melted chocolate was poured over them and allowed to set. In 1866 these candies were mass-produced as Fry’s Chocolate Creams.

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