The earlier chocolate was quite unpalatable. They used to add things to it to make it more palatable, so for the early chocolate, they didn't know how to extract all the fat from it, so it was, or could be quite and if you made it as a drink you'd have this sort of scum on the top. So they used to try and add things to it, like and things, to make it a more palatable product. So there were a lot of around the kind of things they were adding to chocolate in the nineteenth century. So by the sort of 1870s, 1880s, there are people like Cadbury's saying, 'Our chocolate is absolutely pure'. We have this new process, the Van Houten process which now extracts all this fat that we can use to make eating chocolate. Now we have a pure product.