Fondant chocolate was first developed in 1847. It happened when Englishman Joseph Fry and his son introduced solid ‘eating chocolate’ through the development of fondant chocolate, a new velvety version.
The result was the first molded chocolate bar. Joseph Fry and Sons started selling its Chocolate Cream Bar (fondant coated with dark chocolate) in 1866.
In 1870s, pharmacist Rudolph Lindt invented soft fondant chocolate. He had invented a special blend of his liquid chocolate paste, which not only was exquisitely tasteful but also as ’chocolate fondant’ melted when consumed.
When eaten this new soft chocolate it melted on the tongue and possessed a very appealing aroma.
Fondant chocolate
