 Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when in 1847 Joseph Fry learned to make chocolate moldable by adding back melted cacao butter.Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.In 1879, the texture and taste of chocolate was further improved when Rodolphe Lindt invented the conching machine.