In 1828 in Amsterdam, the Dutch chemist Coenraad Van Houten changed the course of chocolate history with the invention of the hydraulic cocoa press, which extracts the cocoa butter to produce cocoa powder. He also developed the alkalization process known as dutching, which allows cocoa powder to be more easily mixed with water.

These processes have revolutionized the industry by making hot chocolate drinks affordable to everyone, and thus open the door to the subsequent production of chocolate bars by recombining cocoa butter and powder.

The innovation which left its mark on Van Houten’s inception still continues today through a spectacular range of speciality drinks.