Chocolate candy originated in Holland, made by a Dutch confectioner named Conrad Van Houten in 1828. Generally, chocolate is made from the fruit of cacao trees. Nibs from the cacao tree are crushed and the solid remains are ground into cocoa powder. Van Houten was the first to make chocolate by taking the fat from roasted cacao beans to isolate cocoa butter. He then added sugar and cocoa powder.
Dutched cocoa is often regarded as one of the finest of European chocolates. It is unique from other kinds of cocoa in that Van Houten invented the cocoa press and created a process called dutching to reduce the level of acidity of chocolate that develops during the fermentation process. Dutched cocoa tends to be darker, richer and smoother than other forms of cocoa. To make Dutch cocoa, it is soaked in a weak solution which reduces the acidity, improves smoothness and enhances its color.
Because Dutched cocoa has a high pH balance, it is not ideal for many American baking recipes. Its balance prevents it from reacting with the leavening agents in many recipes. Dutch cocoa is best for European cakes and pastries that have subtle flavors.
Wines and Coffee
Dutch chocolate is also a popular flavor for several alcoholic beverages and coffees. Dutch chocolate coffee is accented with a hint of Dutch cocoa complemented by light roasted beans. Dutch wine is also a popular alcoholic beverage as it is commonly paired with a Cabernet for a smooth and decadent flavor. Dutch chocolate vodka has the rich aroma and flavor of Dutch chocolate.
Swiss chocolate is considered the finest of all of the world's chocolates. The Swiss invented milk chocolate in 1875 and won a great number of awards for their chocolate in the 20th century, securing their spot as number one in the chocolatier industry. German chocolate was created in 1852 as a sweet baking chocolate bar. This chocolate bar contained sugar in it, making it convenient for bakers.
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