Chocolate experienced an even greater change in 1828 when the Dutch chemist Coenraad van Houten learned how to separate the cocoa powder and butter from the paste of the ground cacao beans.
Chokoleti ilipata mabadiliko makubwa zaidi mwaka wa 1828 wakati mwanakemia wa Uholanzi Coenraad van Houten alipojifunza jinsi ya kutenganisha unga wa kakao na siagi kutoka kwa unga wa maharagwe ya kakao.