Van Houten's process

Van Houten’s process is a method used to improve the quality of chocolate by removing excess cocoa butter and moisture from cocoa solids. The process involves grinding the cocoa beans into a paste, then pressing this paste to extract most of the cocoa butter. The remaining cocoa solids, called "cocoa press cake," are then processed further, resulting in more uniform, less oily cocoa powder used in chocolate products. This process allows manufacturers to control the fat content in chocolate and produce consistent, high-quality cocoa powders for confectionery and baking.