Copyright © Françoise Herrmann
It is believed that cacao was introduced in Spain, and Europe, via the Conquistadores, during the 16th century. Cacao (from the cacao tree Theobroma cacao) is indigenous to equatorial America, where it was domesticated by the Aztecs, and the Maya and Toltecs before them, more than 3000 years ago. The etymology of the term “cacao” is derived from the Olmec term kakaw. The etymology of the term “chocolate” is derived from the Nahuatl term xocoatl referring to a bitter fermented cacao bean beverage. The cacao tree was called cacahuacuchtl. Cacao beans were otherwise also used as currency and counting units.
In Europe, and the US, the processing of cacao beans into chocolate (powder, paste, butter or liquor) for nutrition or other uses, includes a few landmark patented inventions, over the course of several centuries
In 1828, the Dutchman Coenraad Johannes Van Houten, invented the cacao press; and his son, a chemist, invented an alkalizing process. The cacao press enabled to extract the fat (cacao butter) from the ground and roasted cacao beans. The addition of an alkalizing agent to the nibs enabled to reduce the bitterness of the beans. The resulting pressed cacao cakes were then pulverized into a powder with enhanced properties of flavor and dispersion (Morse, 2015).
In turn, milk or water could then easily be added to the processed cacao powder for everyday cooking and the manufacture of chocolate products (beverages, baked goods, desserts etc.). Van Houten’s distinctive Dutch-processed (i.e. alkalized) cacao powder is still marketed and enjoyed to date. .A marketed box of Van Houten cacao powder is included above.
Van Houten’s vertical cacao press invention was recited in a Dutch patent granted by the Dutch monarch, William I. Van Houten's vertical press is also recited in the 1916 British patent GB102009 (A) titled Method of and Apparatus for Discharging Press Boxes in Hydraulic Presses.
The abstract of the British C. J. Van Houten vertical chocolate press patent is included below, together with a patent drawing. The patent drawing illustrates the assembled vertical press with its swinging stack of cake drawers and central hydraulic cylinder.
Fats and fatty oils, extracting by pressure.- Relates to means for discharging the cakes from the press-boxes of hydraulic presses used, for example, for extracting oil from cacao. The pressboxes 10 are adapted to be slid along ledges 14, on which they are supported in the pressing position above the ram 2, on to ledges 9 on side frames 5, 6. Swinging arms 27 supported on vertical spindles 20, 21 are brought beneath the press-boxes, and the spindles are raised by hydraulic devices 26 or other lifting-devices to lift the cakes from the boxes. In the press shown, the press-boxes are drawn out alternately at opposite sides, and filled boxes are drawn into the pressing position from the opposite side frames. The press-boxes may be adapted to be swung from one position to the other, instead of being slid. [Abstract GB102009 A1]
References
Encyclopedia Britannica Academic – Article on chocolate
Moser, A. (2015) Alkalizing cacao and chocolate. In The Manufacturing Confectionner, pp. 31-38
Van Houten
