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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Dutch process chocolate ： ウィキペディア英語版 Dutch process chocolate 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. == History == The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus is responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dutch process chocolate」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.