Evolution of Chocolate Accessibility and Quaker Influence

The chapter traces the history of chocolate becoming more available to lower classes, highlighting the shift to African production and affordability due to the Forrestero bean. It explores the association of Quaker families with chocolate, their promotion of it as an alcohol alternative, and their ironic involvement in exploitative practices. The significance of advertising, the contrast between healthful and sugary chocolate varieties, and a historical anecdote of British chocolate quality debate in the 1970s are also discussed.