You can find various toppings for your hot chocolate drinks, including marshmallows, chocolate shavings, creams and chocolate sauces. There are also milkshake mixes, fruit smoothie mixes and iced coffee and frappe mixes; perfect for making coffee, lattes, shakes and so much more. Unbeatable Prices On Hot Chocolate Mixes Some chocolate pioneers have amassed decades of chocolate expertise-this includes perfecting the art and science of chocolate making. Please note the cost and responsibility of returning non faulty or unwanted goods will also be the responsibility of the customer and there may be a collection charge for any items returned. Coenraad Van Houten introduced a further improvement by treating the powder with alkaline salts ( potassium or sodium carbonates) so that the powder would mix more easily with water. Today, this process is known as "Dutching". The final product, Dutch chocolate, has a dark color and a mild taste. [2] Later career [ edit ]

Riding on its success, Van Houten expanded rapidly and by the end of the 19th century, it had expanded into the United Kingdom, the United States, France and Germany. By then, the Van Houten name was synonymous with high quality cocoa powder.

In 1835, Coenraad Johannes van Houten married Hermina van Houten (unrelated) from Groningen. In 1850, he moved his production from a windmill in Leiden to a steam factory in Weesp. By that time he was exporting chocolate to England, France, and Germany. In 1866, John Cadbury traveled to Weesp to buy a Van Houten press, but did not use it in his manufacturing until 1875. In 1838, the patent expired, enabling others to produce cocoa powder and build on Van Houten's success, experimenting to make new chocolate products. In 1847, English chocolate maker J. S. Fry & Sons produced arguably the first chocolate bar. Later developments were in Switzerland, where Daniel Peter introduced milk chocolate in 1875 and Rodolphe Lindt made chocolate more blendable by the process of conching in 1879.

Coenraad's son Casparus Johannes (1844–1901), employed since 1865, had a gift for marketing and contributed greatly to the growth of the company. Advertisements for Van Houten could be found on trams throughout Europe and the United States. As early as 1899, Van Houten produced a commercial film that depicted a sleepy clerk who recovers miraculously after eating some chocolate. [3] The factory was a boost for the town of Weesp, whose population doubled in the second half of the 19th century. Casparus Jr. had himself built a 99-room Jugendstil villa in Weesp, by the renowned architect Abraham Salm (1857–1915). [4] Work was started in 1897 but not completed until 1901, the year he died. [5] Liddell, Caroline; Robin Weir (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. Macmillan. p.35. ISBN 978-0-312-14343-5. As with any other food product – the quality of a chocolate starts with the ingredients. The purer the cocoa and the more natural the other ingredients are, the better the chocolate.

Choose from an extensive range of quality hot chocolate mixes from leading brands, all of which have been carefully selected by us to offer you a mind-blowing chocolate taste for your drinks and beverages. Ideal for use with either hot water or milk, this collection takes your hot chocolate drinks to the next level with exceptional taste, luxurious texture and great value for money. The Chocolate Mix Range It all starts with the cocoa beans, which grow on the cocoa trees in tropical jungles from Brazil, to Indonesia, to the Ivory Coast and Ghana and are harvested by hand. The beans, which are the seeds of the cocoa tree fruit, are removed from their pods and placed in large piles to ferment for about a week. During this time the shells harden, the beans darken, and the rich cocoa flavour develops. Coenraad Johannes van Houten". Theobroma Cacao. Archived from the original on 31 December 2010 . Retrieved 14 March 2009.

Biography: Vorpsi, Ornela". Berliner Künstlerprogramm. Archived from the original on 22 February 2015 . Retrieved 20 March 2018. BT: Archief van G.B. Salm en A. Salm GBzn.; bouwtekeningen". Gemeente Amsterdam Stadsarchief. Archived from the original on 22 July 2011 . Retrieved 14 March 2009. Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was 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, Casparus van Houten's invention. [1] Father and son van Houten [ edit ] What sound does it make when you break a piece off a chocolate bar? You want to hear a nice snap. Higher quality chocolates have higher levels of cocoa butter, smaller particle size and are well tempered which will yield a crisp, clean snap.Should goods be delivered faulty, incorrect or damaged, please report to us immediately and confirm in writing within 3 days of delivery. Create your perfect hot, smooth and delicious hot chocolate drink with our extensive range of chocolate mixes. From hot chocolate powders and hot malty blends to hot chocolate bags, you’ll find numerous options in our selection including dark, milk and white chocolates, allowing you to experiment with different flavours and create drinks that are truly special.