Thank you for not just telling me to look it up, which I could have.

Attended a nutraceutical [their term] conference once that had a fascinating talk on chocolate, and how it got to Europe and what various places did, which was figure out that choc was a great preservative. So everybody including the US later got into putting whatever they had surpluses of into chocolate. In Switzerland, for example, it was nuts, and with Hersheys, milk that had gone off.

I am not kidding.