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By the 18th century, with the introduction of industrialization in the UK, the first chocolate factories were being created that used hydraulic machinery. The 1730s also began to break the Spanish monopoly, mostly in Central and South America, of cocoa, where it was soon spread to other parts of the Americas and Africa. In the colonies in the United States in 1765, in the state of Massachusetts, the first chocolate factory was built (Figure 2).<ref>For more on the industrialization of chocolate, see: La Boone, J. A. (2006). <i>Around the world of food: adventures in culinary history.</i> New York: iUniverse, Inc, pg. 83. </ref>
By the 1820, new machines were invented that separated cocoa solids and butter. Soon, cocoa powder was produced. Chocolate now became more mass produced. The German chocolate manufacturer, still producing chocolates today, also established its first factories and helped to bring chocolate to a more mass consumption market. Finally, in 1848, the realization was made that adding cocoa butter, sugar, and cocoa liquor allowed the creation of what would be edible chocolate, introducing solid chocolate to people for the firs time and revolutionizing chocolate consumption to new levels.<ref>For more on the science of production of chocolate in the early 19th century, see: Beckett, S. T. (2008). The science of chocolate (2nd ed). Cambridge, UK: RSC Publishing, pg. 46.</ref>
[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|Figure 2. Painting showing the consumption of a liquid chocolate in the morning, a common time and way in which chocolate was consumed in the 18th century.]]
