[PAR] [TLE] Coenraad Johannes van Houten [SEP] Coenraad Johannes van Houten (March 15, 1801, Amsterdam – 27 May 1887, Weesp) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".  He is also credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father's invention. [PAR] [TLE] Dutch process chocolate [SEP] Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process.  It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.
[PAR] [TLE] Coenraad Johannes van Houten [ SEP ] Coenraad Johannes van Houten ( March 15 , 1801 , Amsterdam – 27 May 1887 , Weesp ) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water - soluble ; the resulting product is still called " Dutch process chocolate " . He is also credited with introducing a method for pressing the fat ( cocoa butter ) from roasted cocoa beans , though this was in fact his father 's invention . [PAR] [TLE] Dutch process chocolate [ SEP ] Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to " natural cocoa " extracted with the Broma process . It forms the basis for much of modern chocolate , and is used in ice cream , hot cocoa , and baking .
Coenraad Johannes van Houten 's treatment of cocoa mass with alkaline satls is used in what?
Coenraad Johannes van Houten 's treatment of cocoa mass with alkaline satls is used in what ?
ice cream, hot cocoa, and baking
ice cream, hot cocoa, and baking