Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more mild flavor. It forms the basis for much of modern chocolate candy. It is used in ice cream, beverages, and baking. The development of the Dutch process by Dutch chocolate maker Coenraad Johannes van Houten, along with his development of the method of removing fat from cacao beans by hydraulic press around 1828, formed the basis for cocoa powder and simplified chocolate culture. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... In chemistry, an alkali (from Arabic: al-qaly) is a basic, ionic salt of an alkali metal or alkali earth metal element. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Coenraad Johannes van Houten was a Dutch chocolate maker. ... A hydraulic press is a hydraulic mechanism for applying a large lifting or compressive force. ... 1828 was a leap year starting on Tuesday (see link for calendar). ... Wikipedia does not yet have an article with this exact name. ...
Chocolate was discovered by early Mesoamerican civilization and cultivated by ancient Mayas and Aztecs, who used it as a basic component in a variety of sauces and beverages.
Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics.
Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties.
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