The Netherlands. Coenraad Johannes van Houten, a Dutch scientist, observed a method in 1828 of dealing with cocoa beans with alkaline salts to produce a cocoa powder that was less complicated to mix with water. “Dutch processing” would be the term provided to the procedure, and also the chocolate that https://riverumaod.tusblogos.com/37119207/detailed-notes-on-cocoa-shell-wholesalers