The Van Houtens; a Dutch chemist and chocolatier family, patented an inexpensive method for pressing the fat from roasted cocoa beans In 1828. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter, which is a natural fat. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products. Dutch process cocoa is generally acknowledged as superior to cocoa not processed in this way.The combination of the inventions by father and son van Houten led to the nineteenth-century mass production and consumption of chocolate, or, as some call it, the "democratization" of chocolate. This vintage design tin contains premium cocoa powder which makes a traditional tasting chocolate drink or can be used for cooking. 250g.