Dutch process chocolate
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Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more mild flavor. It forms the basis for much of modern chocolate candy. It is used in ice cream, beverages, and baking. The development of the Dutch process by Dutch chocolate maker Conrad J. van Houten, along with his development of the method of removing fat from cacao beans by hydraulic press around 1828, formed the basis for cocoa powder and simplified chocolate culture.