An interim product in the production of chocolate, that remains after most of the cocoa butter has been pressed from the chocolate liquor by using massive hydraulic pressure. The resulting press cake is later pulverized into cocoa powder. The cocoa press was invented by Coenrad Johannes Van Houten, a Dutch chemist who took out a patent for it in Amsterdam on April 4, 1828. Van Houten also invented the alkalizing process known as Dutching.
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