Dutch process cocoa

<p>Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from <a href="/facts/Cocoa_solids/ew1SrzP7">cocoa solids</a> that have been treated with an <a href="/facts/Alkali/s6NqPGSP">alkalizing agent</a> to reduce the natural acidity of cocoa, giving it a less bitter taste and darker colour compared to "natural cocoa" extracted with the <a href="/facts/Broma_process/4aDEG97B">Broma process</a>. Alkalizing agents employed vary, but include <a href="/facts/Potassium_carbonate/nLvuwSaT">potassium carbonate</a> (E501), <a href="/facts/Sodium_carbonate/P6RHvIoK">sodium carbonate</a> (E500), and <a href="/facts/Sodium_hydroxide/xjtdYtq7">sodium hydroxide</a> (E525).
</p><p>Dutching greatly reduces the levels of certain <a href="/facts/Phytochemicals/Txrr3QVx">phytochemicals</a> in cocoa. It forms the basis for much of modern <a href="/facts/Chocolate/4drs8ryf">chocolate</a>, and is used in <a href="/facts/Chocolate_ice_cream/un3mBzxQ">ice cream</a>, <a href="/facts/Hot_chocolate/KeFN5zJY">hot chocolate</a>, and <a href="/facts/Baking_chocolate/HAYndAJo">baking</a>.
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Dutch process cocoa open-in-new

Dutch process cocoa