Van Houten Hot Chocolate (100 sachets)

Product Information

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. 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.

Coenraad Johannes van Houten". Theobroma Cacao. Archived from the original on 31 December 2010 . Retrieved 14 March 2009. 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 Although most items will be delivered to you within 5 working days, please note we cannot guarantee delivery times for any products. The ultimate connoisseur involves all five senses to appreciate his or her chocolate. Here are some suggestions to help you to derive the greatest pleasure and satisfaction from chocolate:

Continue as a Guest

a b "Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao" (in Dutch). Archived from the original on 27 September 2007 . Retrieved 25 May 2008. 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. Should goods be delivered faulty, incorrect or damaged, please report to us immediately and confirm in writing within 3 days of delivery.

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. 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. 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. 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. 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.

Unbeatable Prices On Hot Chocolate Mixes

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. 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. 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. 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 ]