Good chocolate should have a consistent color, texture and a natural-looking finish, free of air bubbles and blemishes. Biography: Vorpsi, Ornela". Berliner Künstlerprogramm. Archived from the original on 22 February 2015 . Retrieved 20 March 2018.

Although most items will be delivered to you within 5 working days, please note we cannot guarantee delivery times for any products.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. Some chocolate pioneers have amassed decades of chocolate expertise-this includes perfecting the art and science of chocolate making. Cocoa mass was treated with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is called “Dutch process” chocolate. Today, this process is known as “Dutching”. The final product, Dutch chocolate, has a dark color and a mild taste.

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] The introduction of cocoa powder is not only made creating chocolate drinks much easier, but also made it possible to combine the powder with sugar and then remix it with cocoa butter to create a solid, already closely resembling today's eating chocolate.The paste is poured into huge vats called conches, where the gritty particles are smoothed out from the crumb. This process can take anywhere from 24 to 72 hours. When you indulge in chocolate, you are taken on a pleasurable journey of discovery. Fine chocolate has several characteristics, which provide you with a different experience at every bite. 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. Please note that all deliveries will be made between approx 8.30am and 5.30pm and will require a signature upon delivery. Customers should make every effort to be available to receive the delivery, as no parcels will be left without a signature. In the event the customer not being in when delivery is attempted, a card will be left detailing how to arrange a redelivery at a later date or to collect from the nearest parcel company depot.