Original: In 1828 , Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao , a compacted mass of solids that could be sold as it was '' rock cacao '' or ground into powder .
Simplified: A process for making smoother chocolate called conching was made in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it '' amalgamates smoothly and completely with cake batters . ''