Chocorific - Dutch Chocolates

Dutch Chocolates

You'd probably never think of putting chocolate sprinkles on a piece of buttered bread, but the Dutch do it. In fact, chocolate is one of the things the Dutch are known for, in addition to windmills, tulips, wooden shoes and licorice. But Dutch chocolates take the cake (no pun intended).

The History of Dutch Chocolates

In the 1800s, a chemist/chocolatier by the name of Conrad J. van Houten created the chocolate press, a machine that separated cocoa butter from cocoa beans. Think of it as a garlic press for chocolate. It's also treated with an alkalizing agent to give it a more mild flavor and change the color. This breakthrough is what enables us to enjoy most of today's solid chocolate candies, including Dutch chocolates. It also forms the basis for ice cream, baking cocoa and helps chocolate in powder form disperse better in drinks like hot chocolate and chocolate milk. That's why you'll see so many Dutch chocolate protein shakes, Dutch chocolate baking cocoa and other Dutch chocolate drink mixes.

Dutch chocolates are often confused with Belgian chocolates because of the geography, but Belgian chocolates (also known as pralines) are actually chocolate shells with soft fillings. The Belgians were the first to pioneer this. In addition, they are made with pure cocoa butter--no vegetable fats. Dutch chocolates can include anything from chocolate sprinkles or flakes to be used on bread and butter or in other ways to chocolate bars, bonbons and truffles. The flavors of the two are slightly different as well, and Dutch chocolates are harder to find than Belgian, but in the end, it's all chocolate, and it's all good!