This world-changing revolution began in 1828. Before then, cocoa beans were rich in oil, making them difficult to form into solid forms.

Van Houten invented the patented cocoa pressing method, the first to use a hydraulic press to extract the cocoa butter from the cocoa beans, reducing the oil content. This technique, in turn, created the cocoa powder we know today. This revolution wasn't over. Van Houten continued his research and development, inventing the Dutching process, which removes the acidity from cocoa, enriching its flavor and making it easier to combine with water and milk, resulting in a less acidic cocoa powder. This pioneering work continues, with the Van Houten family investing in further technological development to create a variety of tempered chocolates and chocolates with cocoa butter substitutes.