Van Houten Hot Chocolate (100 sachets)

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Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called " Dutch process chocolate". He is also credited with introducing a method for pressing the fat ( cocoa butter) from roasted cocoa beans, though this was in fact his father, Casparus van Houten's invention. [1] Father and son van Houten [ edit ] Riding on its success, Van Houten expanded rapidly and by the end of the 19th century, it had expanded into the United Kingdom, the United States, France and Germany. By then, the Van Houten name was synonymous with high quality cocoa powder. In 1828, Casparus van Houten Sr. (and not his son, who is usually credited) [1] patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54% of cocoa butter, which is a natural fat. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products.

a b "Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao" (in Dutch). Archived from the original on 27 September 2007 . Retrieved 25 May 2008.

Create your perfect hot, smooth and delicious hot chocolate drink with our extensive range of chocolate mixes. From hot chocolate powders and hot malty blends to hot chocolate bags, you’ll find numerous options in our selection including dark, milk and white chocolates, allowing you to experiment with different flavours and create drinks that are truly special. Coenraad Van Houten introduced a further improvement by treating the powder with alkaline salts ( potassium or sodium carbonates) so that the powder would mix more easily with water. Today, this process is known as "Dutching". The final product, Dutch chocolate, has a dark color and a mild taste. [2] Later career [ edit ] It all starts with the cocoa beans, which grow on the cocoa trees in tropical jungles from Brazil, to Indonesia, to the Ivory Coast and Ghana and are harvested by hand. The beans, which are the seeds of the cocoa tree fruit, are removed from their pods and placed in large piles to ferment for about a week. During this time the shells harden, the beans darken, and the rich cocoa flavour develops.The ultimate connoisseur involves all five senses to appreciate his or her chocolate. Here are some suggestions to help you to derive the greatest pleasure and satisfaction from chocolate: Choose from an extensive range of quality hot chocolate mixes from leading brands, all of which have been carefully selected by us to offer you a mind-blowing chocolate taste for your drinks and beverages. Ideal for use with either hot water or milk, this collection takes your hot chocolate drinks to the next level with exceptional taste, luxurious texture and great value for money. The Chocolate Mix Range Some chocolate pioneers have amassed decades of chocolate expertise-this includes perfecting the art and science of chocolate making. Please note the cost and responsibility of returning non faulty or unwanted goods will also be the responsibility of the customer and there may be a collection charge for any items returned.

Your sense of touch will tell you how smooth or how even a chocolate bar is. When you touch the chocolate, it should not melt immediately in your hands, this is an indication of how well it has been tempered and stored. In 1835, Coenraad Johannes van Houten married Hermina van Houten (unrelated) from Groningen. In 1850, he moved his production from a windmill in Leiden to a steam factory in Weesp. By that time he was exporting chocolate to England, France, and Germany. In 1866, John Cadbury traveled to Weesp to buy a Van Houten press, but did not use it in his manufacturing until 1875. BT: Archief van G.B. Salm en A. Salm GBzn.; bouwtekeningen". Gemeente Amsterdam Stadsarchief. Archived from the original on 22 July 2011 . Retrieved 14 March 2009.Cocoa beans from different countries each have a distinct flavour. Every chocolate maker uses his or her own special blend to create their unique recipe.

When you indulge in chocolate, you are taken on a pleasurable journey of discovery. Fine chocolate has several characteristics, which provide you with a different experience at every bite. Biography: Vorpsi, Ornela". Berliner Künstlerprogramm. Archived from the original on 22 February 2015 . Retrieved 20 March 2018. Cocoa mass was treated with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is called “Dutch process” chocolate. Today, this process is known as “Dutching”. The final product, Dutch chocolate, has a dark color and a mild taste.As with any other food product – the quality of a chocolate starts with the ingredients. The purer the cocoa and the more natural the other ingredients are, the better the chocolate. Finally the paste is tempered or cooled in a controlled manner to the right texture and consistency, and other ingredients, like almonds or peanuts, can be mixed into the paste. Courtwright, David T. (2002). Forces of Habit: Drugs and the Making of the Modern World. Harvard UP. p.25. ISBN 978-0-674-01003-1.