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Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving Alkalized Cocoa Powder a less bitter taste and darker colour compared to "natural cocoa" extracted with the Broma process.
Alkalized Cocoa Powder agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and sodium hydroxide (E525).
Dutching greatly reduces the levels of certain phytochemicals in cocoa.
CAS: 95009-22-6
Synonyms;COCOAPOWDER,ALKALISED;Cocoa, powd., alkalized
Alkalized Cocoa Powder forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
Alkalized Cocoa Powder’s important to note that alkalized cocoa and non-alkalized cocoa are not interchangeable.
In the case of baking, for example, using Alkalized Cocoa Powder will result in a sharp chocolate flavor and light brown color.
Alkalized Cocoa Powder is known for its reddish-brown hue because of the Dutch process it undergoes.
Another difference? Alkalized Cocoa Powder boasts a pH that falls between 5 and 6 (as a reminder, the pH scale ranges from 0 to 14), making it slightly acidic when compared to alkalized cocoa, which sits at a 7.
History
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder.
These developments greatly expanded the use of Alkalized Cocoa Powder, and reduced the oiliness that was previously associated with cocoa.
Colour
The quantity of alkalizing agent is not specified on the ingredients on cocoa powder.
However, this may be estimated by comparing the brown shades between different products.
Higher quantities of alkalizing agents will produce cocoa that is darker than cocoa with lower quantities.
Cooking properties
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.
There is no need to add acidity when Dutch processed Alkalized Cocoa Powder is used in recipes that use baking powder instead of soda for leavening.
