Definition of the word plain chocolate

The term "plain chocolate" refers to a type of chocolate that contains only chocolate liquor, also known as cocoa solids, which is derived from roasted and ground cocoa beans. Unlike other varieties of chocolate, such as milk or white chocolate, plain chocolate, also called dark chocolate, does not contain any additional ingredients such as milk powder, sugar, or other flavorings. The origins of the term "plain chocolate" can be traced back to the late 19th century, when chocolate makers started to produce chocolate bars using pure chocolate liquor as the main ingredient. Prior to this, chocolate was primarily sold as a drink, and often contained other ingredients like spices, liquor, or malt. The increasing popularity of chocolate bars, especially in the UK, led to the development of new varieties of chocolate. In the 1870s, chocolate maker Joseph Storrs Fry produced the first chocolate bar in England, using chocolate liquor as the main ingredient. Fry's marketing strategy included labeling this new product as "plain chocolate," emphasizing the purity and simplicity of the chocolate's main ingredient. The term "plain chocolate" gained wider usage in the following decades as other chocolate makers followed Fry's lead, such as C. H. Cadbury in Birmingham and Henry J. Rowntree in York. The label "plain chocolate" became a way for consumers to distinguish between different types of chocolate bars, with "milk chocolate" and "semi-sweet chocolate" emerging as alternative labeling terms for chocolate bars with added milk or sugar. In summary, the term "plain chocolate" has its origins in the late 19th century, when chocolate makers began producing pure chocolate bars as a new product. The label "plain chocolate" became a way for consumers to distinguish between different types of chocolate bars, emphasizing the simplicity and purity of this new chocolate product.