Coo Coo for Cocoa - Dutch Chocolate

Dutch Chocolate

We have heard about Dutch chocolate and many of us have probably had to add it to a baked good or to a beverage, but how many of us actually know why in the world it is called that? Chocolate and cocoa in general has a very long history which has taken all kinds of twists and turns on its course and the invention of Dutch chocolate played a major role in the popularity as well as the availability of our beloved chocolate.

How Dutch chocolate changed the world

Dutch chocolate was in fact invented by a Dutch chocolate maker and chemist by the name of Conrad J. van Houten. In 1828, he invented a machine that used a hydraulic press to squeeze the cocoa butter, or fat, out of the cocoa beans. This was then smashed into cocoa powder. When this powder is combined with some sugar and some of the left over cocoa butter, it formed a solid that would take chocolate on a new path. This process, which results in what we call Dutch chocolate, actually reduced the price of chocolate and made it more readily available to more people in Europe. Before this time chocolate had been more of a treat for the upper classes.

Dutch chocolate is also called chocolate liquor and cocoa powder and has been treated with an alkalizing agent to change the color to a more darker hue, which is more suitable for the rich chocolate color found in baked goods and beverages like chocolate milk and hot chocolate. It also affects the overall taste of the chocolate by minimizing its natural bitterness.

The history of chocolate is filled with all kinds of stories and anecdotes and it is always interesting to find out how much of an effect chocolate has had and continues to have in our and other's culture. The fact that a once coveted luxury good could have been made available to a wider range of people and with the ingenuity of one man makes for a great sideline next time you serve your favorite dessert that has our versatile Dutch chocolate as an ingredient!