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D.C. easily passed Initiative 81, a decriminalization bill which will “declare that police shall treat the non-commercial cultivation. Distribution, possession, and use of entheogenic plants and fungi among the lowest law enforcement priorities. Therefore,… defining entheogenic plants and fungi as species of plants and fungi that contain ibogaine. Dimethyltryptamine, mescaline, psilocybin, or psilocyn.”

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Chocolate Milky Milk Chocolate is a creamy, chocolatey milk bar with notes of caramel swirl and vanillas. Also available in white chocolate and other flavors! Psychedelic mushrooms are one of the oldest and safest forms of traditional medicines in the world. Psilocybin is known to reduce stress, anxiety, depression, increase focus and improve emotional, psychological and spiritual well-being.

Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica.[4] In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate.[5] The grinding of the cocoa beans was done with a stone metate.[6]

Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations.[7] Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form.[8]

Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk,

either raw or already sweetened and flavoured.[9][10] It is unclear when bars or tablets of chocolate (meant to be eaten raw rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century.[11]

A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks.
Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets.

At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk.

The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that “must smell of chocolate, as if one were biting into a chocolate bar.”

This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the “Dutch cocoa” by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production.[12]

First mass-produced chocolate bars
The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed.[13] This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture.[14]

In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory,[15] which allowed him to produce solid chocolate that was molded into tablets.[16] After a few years, sixteen different sorts of chocolate with different packagings were proposed.[17]

Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger.[16] Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days’ wages.[18]

In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills.

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Fry and Sons Manufactory in Bristol in the 19th century
Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the “nib”, contains an average of 54 percent cocoa butter.

Van Houten’s machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter.

In 1847, Joseph Fry discovered a way to mix the ingredients of cocoa powder, sugar and cocoa to manufacture a paste with a higher percentage of cocoa butter that could then be more easily molded into a solid chocolate bar. buy best psi chocolate bar online 2023

He is generally credited for the first mass-produced bar.[21][22] Inspired by Fry, John Cadbury, founder of Cadbury, introduced his brand of the chocolate bar in 1849. That same year, Fry and Cadbury chocolate bars were displayed publicly at a trade fair in Bingley Hall, Birmingham.[23][24] buy best psi chocolate bar online 2023

Fry’s chocolate factory, J. S. Fry & Sons of Bristol, England, began mass-producing chocolate bars and they became very popular.[25] Over 220 Fry’s products were introduced in the following decades. buy best psi chocolate bar online 2023

Fry’s Cream Sticks, released in 1853, were the first filled chocolate candy,[21] and led to the Fry’s Chocolate Cream bar in 1866.[22] Other products included the first chocolate Easter egg in the UK in 1873, and Fry’s Turkish Delight (or Fry’s Turkish bar) in 1914.[22] buy best psi chocolate bar online 2023

In addition to Cadbury and Fry, Rowntree’s and Terry’s were major British chocolate companies, as chocolate manufacturing expanded in England throughout the rest of the century.[26] buy best psi chocolate bar online 2023

Modern chocolate bars

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Rodolphe Lindt, a Swiss confectioner, discovered the conching process in 1879. Conching evenly blends cocoa butter with cocoa solids and sugar, therefore making the chocolate perfectly smooth.

By the 1920s, it became a standard process in the chocolate industry.[27] The last stage of chocolate manufacturing, tempering, was also developed at around this time. Tempering allows the production of chocolate that is perfectly hard at room temperature and that have an attractive shiny appearance.[28] buy best psi chocolate bar online 2023

A few years earlier, in 1875, milk chocolate makes its appearance. It was developed by another Swiss confectioner, Daniel Peter. He was able to make milk chocolate with the help of his neighbour. buy best psi chocolate bar online 2023

Henri Nestlé, who was specialized in dehydrated milk products.[29] Daniel Peter launched his successful Gala Peter brand in 1887. Cailler and Suchard followed in the late 19th century, and other factories opened in Switzerland at that time.

In 1897, following the lead of Swiss companies, Cadbury introduced its own line of milk chocolate bars in the UK. Cadbury Dairy Milk, first produced in 1905, became the company’s best selling bar.[30]

In the United States, immigrants who arrived with candy-making skills drove the development of new chocolate bars.[31] Milton S. Hershey, a Pennsylvania caramel maker, saw a German-manufactured chocolate-making machine at the 1893 Chicago World’s Fair. He immediately ordered one for his Lancaster factory and produced the first American-made milk chocolate bar.[32] buy best psi chocolate bar online 2023

In Canada, Ganong Bros., Ltd. of St. Stephen, New Brunswick developed and began selling their version of the modern chocolate bar in 1910. buy best psi chocolate bar online 2023

Chocolate bar sales grew rapidly in the early-20th century.[33] During World War I, the U.S. Army commissioned a number of American chocolate makers to produce 40 pound blocks of chocolate. buy best psi chocolate bar online 2023

These were shipped to Army quartermaster bases and distributed to the troops stationed throughout Europe. When the soldiers returned home, their demand for chocolate contributed to the increasing popularity of the chocolate bar.[32]

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A Mars bar
The first chocolate bars were plain chocolate, but often flavoured with spices, such as cinnamon and vanilla.[9] Producers soon began combining chocolate with other ingredients such as nuts, fruit, caramel, nougat, and wafers. buy best psi chocolate bar online 2023

In 1830, Kohler added hazelnuts to chocolate bars[34] and, in 1852, Caffarel added hazelnuts as a smooth paste to its chocolate, creating gianduja.[35] Adding other, usually cheaper, ingredients to bars was also a way to reduce production costs.[36] Additionally, the overwhelming majority of combination bars use milk chocolate, buy best psi chocolate bar online 2023

which further decreases the amount of cocoa in the finished product.[37] Approximately 30,000 varieties of candy bars existed in the United States during the 1920s, most of which were produced locally.[38] buy best psi chocolate bar online 2023

A wide selection of similar chocolate snacks or nutritional supplements are produced with added sources of protein and vitamins, including energy bars, protein bars and granola bars. buy best psi chocolate bar online 2023

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