The Museum in Weesp had an interesting exhibition about the chocolate Firm Van Houten which was founded in 1815 in Amsterdam and in 1850 build a new factory in Weesp. In the 1820s chocolate drinking was not widely developed and the taste quality was very poor. How to develop a chocolate drink where the housewife should only add hot water or milk to a chocolate basis. How to make the chocolate soluble?
In 1828 Van Houten invented the cocoa pressing method. Cocoa solids were separated from cocoa butter by means of pressing by treatment with alkali, acids were neutrilized, fibres softened and broken up. Result, light fluffy powder full of flavour, extremely digestible and easy soluble in milk or water.
Other ground beans( =cocoa mass) mixed with sugar and with added cocoa butter which had been optained in making cocoa powder, could be moulded into solid chocolate bars, and used to coat chocolate candies.
Their posters had a high standard as this one from the art nouveau period.
The chocolate powder was kept in the households in these tin cans.
And look what I bought at the flea-market this summer? It is the same kind of can, but from another firm, the competitor. I only don't use it for chocolate but keep my green tea in.