Coenraad J van Houten Dutch cocoa manufacturer, dies at age 86

On May 27, 1887, the world mourned the loss of Coenraad J. van Houten, a prominent Dutch cocoa manufacturer, who passed away at the age of 86. Van Houten’s contributions to the cocoa industry revolutionized the way people consume chocolate and laid the foundation for modern-day chocolate production.

Born on March 15, 1801, in Amsterdam, Coenraad Johannes van Houten came from a family of Dutch cocoa manufacturers. He took over the family business in 1828 and dedicated his life to improving the cocoa manufacturing process. Van Houten’s most significant breakthrough came in 1829 when he invented a hydraulic press that made it possible to extract cocoa butter from roasted cocoa beans.

This innovation had a profound impact on the chocolate industry. Previously, chocolate had a gritty texture, making it less enjoyable to consume. Van Houten’s hydraulic press removed a large portion of the cocoa butter, resulting in a smoother and more refined cocoa powder. This cocoa powder was then used to produce a variety of chocolate products with improved flavor and texture.

Van Houten didn’t stop there. He went on to develop a process called “Dutching” or “Dutch processing.” This involved treating cocoa with an alkaline solution, which further smoothed out the flavor and darkened the color of the cocoa powder. Dutch processing also reduced bitterness, making it more appealing to a wider audience.

These innovations led to the creation of a new kind of chocolate – one that was less harsh and more palatable. The cocoa powder produced by Van Houten’s methods became widely popular not only for drinking chocolate but also for baking and cooking. This breakthrough opened up new possibilities for using chocolate in various culinary applications.

Van Houten’s inventions not only transformed the chocolate industry but also laid the foundation for the mass production of chocolate. By creating a more refined and easier-to-use cocoa powder, he made it possible for chocolate to be produced on a larger scale, making it more affordable and accessible to the masses.

The impact of Coenraad J. van Houten’s contributions is still felt today. His innovations paved the way for the growth of leading chocolate manufacturers, who continue to use similar processes to produce high-quality chocolate products. The hydraulic press and Dutch processing remain integral to the cocoa manufacturing process, ensuring a consistent and enjoyable chocolate experience.

In honor of his revolutionary work, Van Houten’s name is still recognized and celebrated in the world of chocolate. The Van Houten brand, which originated from his family business, is now owned by Barry Callebaut, one of the largest cocoa and chocolate manufacturers in the world.

The passing of Coenraad J. van Houten on May 27, 1887, marked the end of an era in the chocolate industry. His pioneering spirit and dedication to improving cocoa manufacturing techniques have left a lasting legacy. Today, we can enjoy the delicious and versatile chocolate products that have been made possible by his groundbreaking inventions.