1801, Mar 151887, May 27
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's invention.
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04/04/1828-Coenraad Johannes van Houten (sometimes credited to his father, Casparus) patents chocolate milk powder (Amsterdam) 
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