Van Houten Hot Chocolate (100 sachets)

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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. Coenraad Johannes van Houten". Theobroma Cacao. Archived from the original on 31 December 2010 . Retrieved 14 March 2009. 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. 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. What sound does it make when you break a piece off a chocolate bar? You want to hear a nice snap. Higher quality chocolates have higher levels of cocoa butter, smaller particle size and are well tempered which will yield a crisp, clean snap.

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. 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. Please note that all deliveries will be made between approx 8.30am and 5.30pm and will require a signature upon delivery. Customers should make every effort to be available to receive the delivery, as no parcels will be left without a signature. In the event the customer not being in when delivery is attempted, a card will be left detailing how to arrange a redelivery at a later date or to collect from the nearest parcel company depot. 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. Should goods be delivered faulty, incorrect or damaged, please report to us immediately and confirm in writing within 3 days of delivery.

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. 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. Some chocolate pioneers have amassed decades of chocolate expertise-this includes perfecting the art and science of chocolate making. In 1838, the patent expired, enabling others to produce cocoa powder and build on Van Houten's success, experimenting to make new chocolate products. In 1847, English chocolate maker J. S. Fry & Sons produced arguably the first chocolate bar. Later developments were in Switzerland, where Daniel Peter introduced milk chocolate in 1875 and Rodolphe Lindt made chocolate more blendable by the process of conching in 1879. Liddell, Caroline; Robin Weir (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. Macmillan. p.35. ISBN 978-0-312-14343-5.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: 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. Good chocolate should have a consistent color, texture and a natural-looking finish, free of air bubbles and blemishes.

You can find various toppings for your hot chocolate drinks, including marshmallows, chocolate shavings, creams and chocolate sauces. There are also milkshake mixes, fruit smoothie mixes and iced coffee and frappe mixes; perfect for making coffee, lattes, shakes and so much more. Unbeatable Prices On Hot Chocolate Mixes 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. The paste is poured into huge vats called conches, where the gritty particles are smoothed out from the crumb. This process can take anywhere from 24 to 72 hours.Coenraad's son Casparus Johannes (1844–1901), employed since 1865, had a gift for marketing and contributed greatly to the growth of the company. Advertisements for Van Houten could be found on trams throughout Europe and the United States. As early as 1899, Van Houten produced a commercial film that depicted a sleepy clerk who recovers miraculously after eating some chocolate. [3] The factory was a boost for the town of Weesp, whose population doubled in the second half of the 19th century. Casparus Jr. had himself built a 99-room Jugendstil villa in Weesp, by the renowned architect Abraham Salm (1857–1915). [4] Work was started in 1897 but not completed until 1901, the year he died. [5] 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. 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.

Biography: Vorpsi, Ornela". Berliner Künstlerprogramm. Archived from the original on 22 February 2015 . Retrieved 20 March 2018.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 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.