Set of 4 Mayer China 1930’s Van Houten Cocoa mugs. No visible chips or cracks. See pictures for details.

Background: Father and son, Casparus and Coenraad Johannes Van Houten, respectively, were two of the most important figures in the history of chocolate as we know it today. In 1828, Casparus van Houten Sr. patented an inexpensive method for pressing the fat from roasted cacao beans. The center of the bean, known as the "nib" contains an average of 54% cocoa butter which is a natural fat. Van Houten's machine, a hydraulic press, reduced the cocoa butter content by nearly half. This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products