Van Houten
The story of Van Houten chocolate begins in the early 19th century amidst the vibrant atmosphere of Amsterdam, Netherlands. Here, in 1815, Coenraad Van Houten, a Dutch chemist and chocolatier, discovered a method to grind Cacao beans into the cocoa powder we know today. Today, Rimping Supermarket invites you to delve into the history of this pioneering cocoa brand.
The Origin of Chocolate: From Precious Commodity to Sacred Drink (Over 5,300 Years Ago)
Chocolate is a product derived from the fruit of the cocoa tree, known as Cacao, native to Central and South America. Archaeologists have discovered the oldest traces of cacao beans in pottery used by the Mayo-Chinchipe culture over 5,300 years ago. This discovery indicates that chocolate has been deeply embedded in indigenous cultures for thousands of years.
Historically, chocolate was a valuable commodity reserved exclusively for the elite. The Aztecs even used cacao beans as currency to buy food and other goods (Aztecs could purchase a turkey or a rabbit for 100 beans).
Moreover, they believed chocolate was an energy stimulant and a tonic due to certain properties that made the body feel refreshed. They commonly prepared it as a hot beverage by grinding cacao beans and mixing them with water, vanilla pods, chili, and other spices. Meanwhile, the Mayans believed chocolate was a gift from the gods, so they used it as part of their religious rituals.
Around the 1500s, chocolate arrived in Europe, first introduced in Spain before spreading to other European countries like Italy and France. At that time, chocolate remained reserved for the European aristocracy.
Revolutionizing the Chocolate Industry: Dutch Process and Affordable Cocoa (1815 AD)
It wasn't until 1815 that Coenraad Van Houten invented the hydraulic cocoa press, a device that completely transformed the chocolate industry. His innovation could extract cocoa butter from roasted cacao beans, turning them into cocoa powder, a process known as Dutch Process Chocolate.
However, in addition to the cocoa press, Coenraad Van Houten also discovered the Dutch Processing method, which involves treating cocoa with alkaline salts to reduce its acidity. This made the cocoa powder more easily dissolvable in water, enhanced its flavor, and gave it a darker color, distinguishing it from natural cocoa powder, which tends to have a grittier texture, more sourness, and higher acidity.
Coenraad Van Houten patented his cocoa press in 1828 and began producing and selling cocoa. This instantly changed the world of chocolate. Chocolate became more accessible to the general public because it was cheaper and tasted better.
After the patent expired in 1838, other business owners and manufacturers began building on his success, experimenting with new chocolate products. For instance, in 1847, the English chocolate manufacturer JS Fry & Sons produced the first chocolate bar. Later, in Switzerland, Daniel Peter created milk chocolate in 1875, and Rodolphe Lindt invented a method to make milk chocolate smoother through the conching process in 1879.
Van Houten: From Pioneer to Global Cocoa Brand (1865 AD - Present)
In 1865, under its second generation of management, Van Houten began packaging cocoa powder in cans for easier transportation. The brand exported chocolate to England, France, and Germany. This led to skyrocketing sales for the company, making it a popular cocoa brand hailed as the Cocoa of the Era.
In 1889, Van Houten began exporting products to the United States. In the US, Milton Hershey pioneered the production of milk chocolate after selling his caramel company for $1 million and producing the first milk chocolate bar in 1900.
In the early 20th century, Van Houten expanded its reach internationally. The brand's reputation for excellence spread, and the company opened new factories and offices to meet the increasing demand for chocolate products. Additionally, the company expanded its product line to include a wider range of chocolate bars, candies, and various cocoa products.
In 1998, Van Houten underwent several changes, including shifts in ownership and strategic adjustments. Currently, Van Houten is under the care of Barry Callebaut, one of the world's largest cocoa and chocolate producers.
