Van Houten Hot Chocolate (100 sachets)

Product Information

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. 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. 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. Please bear in mind that not all manufacturers provide correct imagery and we may put a similar or alternative image to the actual product for illustration purposes only.The actual item you receive may differ from that which is displayed, for example the box may have changed or a model may have been upgraded or changed after we have added the product online.

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.

Bar à cacao

Good chocolate should have a consistent color, texture and a natural-looking finish, free of air bubbles and blemishes.

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. 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 ] Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called " Dutch process chocolate". He is also credited with introducing a method for pressing the fat ( cocoa butter) from roasted cocoa beans, though this was in fact his father, Casparus van Houten's invention. [1] Father and son van Houten [ edit ] Coenraad Johannes van Houten". Theobroma Cacao. Archived from the original on 31 December 2010 . Retrieved 14 March 2009.

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

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.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. 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. Courtwright, David T. (2002). Forces of Habit: Drugs and the Making of the Modern World. Harvard UP. p.25. ISBN 978-0-674-01003-1. Should goods be delivered faulty, incorrect or damaged, please report to us immediately and confirm in writing within 3 days of delivery. The introduction of cocoa powder is not only made creating chocolate drinks much easier, but also made it possible to combine the powder with sugar and then remix it with cocoa butter to create a solid, already closely resembling today's eating chocolate.

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. Although most items will be delivered to you within 5 working days, please note we cannot guarantee delivery times for any products. 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. 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. 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.

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