Question: Coenraad Johannes van Houten 's treatment of cocoa mass with alkaline satls is used in what?

Context articles: 4230 van den Bergh
Cornelis Johannes van Houten
11433 Gemmafrisius
6344 P-L
10252 Heidigraf
Coenraad Johannes van Houten
271P/van Houten–Lemmon
Cocoa solids
5756 Wassenbergh
Dutch process chocolate

4230 Van den Bergh (1973 ST1) is an outer main-belt asteroid discovered on September 19, 1973, by Cornelis Johannes van Houten, Ingrid van Houten-Groeneveld and Tom Gehrels at Palomar Observatory.
 It is named for Sidney Van den Bergh, Dutch Canadian astronomer and former director of the Dominion Astrophysical Observatory.
Cornelis Johannes van Houten (February 18, 1920 – 24 August 2002) was a Dutch astronomer, sometimes referred to as Kees van Houten.
11433 Gemmafrisius (provisional designation: 3474 T-3) is a Main Belt minor planet.
 It was discovered by Cornelis Johannes van Houten, Ingrid van Houten-Groeneveld, and Tom Gehrels at the Palomar Observatory in San Diego County, California, on October 16, 1977.
 It is named after Gemma Frisius, a 16th-century Belgian mathematician and cartographer.
6344 P-L is an Apollo, near-Earth, potentially hazardous asteroid that was discovered in the year 1960 by astronomers and asteroid searchers Tom Gehrels, Ingrid van Houten-Groeneveld, and Cornelis Johannes van Houten during the Palomar–Leiden survey.
 However, since the body is still unnumbered, the discoverers have not yet been officially determined.
 Last seen in 1960, it was lost, but rediscovered in 2007 as 2007 RR .
 In other words, it was a lost asteroid from 1960 until it was recovered and recognized as the same object by Peter Jenniskens in 2007.
10252 Heidigraf is a main-belt asteroid.
 It was discovered on March 26, 1971, by Dutch astronomers Cornelis Johannes van Houten and Ingrid van Houten-Groeneveld on Palomar Schmidt plates taken by Tom Gehrels.
 Heidigraf is named after Heidi Graf, the retired Head of the ESTEC Communications Office at European Space Agency.
Coenraad Johannes van Houten (March 15, 1801, Amsterdam – 27 May 1887, Weesp) 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 credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father's invention.
271P/van Houten–Lemmon (previously P/1960 S1 and P/2012 TB ) is a short-period comet discovered in 1966 by Cornelis Johannes van Houten and Ingrid van Houten-Groeneveld on eight Palomar plates taken by Tom Gehrels between 24 September and 26 October 1960 as a hazy object of 17th magnitude.
 It was considered lost and designated D/1960 S1 until recovered by the Mount Lemmon Survey on 17 September 2012.
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.
 When sold as an end product, it may also be called cocoa powder or cocoa.
 Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections.
 In contrast, the fatty component of chocolate is cocoa butter.
 Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
 Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions.
 Recipes for chocolate require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder.
 This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.
5756 Wassenbergh (6034 P-L) is a main-belt asteroid discovered on September 24, 1960, by Cornelis Johannes van Houten, Ingrid van Houten-Groeneveld and Tom Gehrels at Palomar Observatory.
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.