How did C.J. van Houten’s 1828 process change cocoa production?

In 1828, C.J. van Houten revolutionized cocoa production by patenting a method to press a significant portion of cocoa butter out of ground and roasted cocoa beans. This process resulted in the creation of cocoa powder, a more versatile product than the traditional fatty paste.12

Additionally, van Houten introduced an alkalizing technique known as the "Dutch process" or "Dutching," which involves treating cocoa with an alkaline solution, such as potassium carbonate. This treatment serves several purposes:34
* It partially neutralizes natural cocoa acids, such as acetic acid.3
* It darkens the color of the cocoa.3
* It mellows the flavor and alters the overall taste characteristics.3

By separating the cocoa butter, van Houten’s innovations not only provided the foundation for modern cocoa powder but also created the necessary by-product that later allowed for the development of solid eating chocolate and milk chocolate.1