Coenraad Johannes van Houten
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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 cocoa solids more water-soluble; the resulting product is still called "Dutch process" chocolate. He is also, incorrectly, credited with introducing a method for pressing the fat from roasted cocoa beans, which was in fact his father's invention.

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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 cocoa solids more water-soluble; the resulting product is still called "Dutch process" chocolate. He is also, incorrectly, credited with introducing a method for pressing the fat from roasted cocoa beans, which was in fact his father's invention.