Chocolate had always been popular since its introduction to Europe, but it really took off in the Industrial Revolution. It was doing this era that chocolate as we recognise it today was invented. Before this times, chocolate was enjoyed as a bitter drink.
Coenraad Johannes van Houten, a Dutch chemist and chocolate fan, and his father, Casparus van Houten Senior, took the first steps towards producing modern sweet chocolate. In 1815, Coenraad invented the treatment of cocoa mass with alkaline salts to remove some of the bitterness. In 1828, Casparus patented an inexpensive method for pressing the fat from roasted cocoa beans. The centre of the bean, the nib, contains over half its weight in cocoa butter. The Casparus van Houten’s machine – a hydraulic press – reduced the cocoa butter content by nearly half. This created a
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