Coenraad Johannes van Houten

Coenraad Johannes van Houten was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make defatted cocoa more water-soluble; the resulting product is still called "Dutch process chocolate". He has also been credited with introducing a method for pressing the fat from roasted cocoa beans, though this was in fact his father Casparus van Houten's invention.