Dutch process chocolate

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Dutch process chocolate, or Dutched chocolate[1] is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor, among other things, compared to "natural cocoa", extracted with the Broma process.[1],[2] It forms the basis for much of modern chocolate candy. It is also used in ice cream, hot cocoa, and baking.

The Dutch process was developed by the same Dutch chocolate maker Coenraad Johannes van Houten whose development of the method of removing fat from cacao beans by hydraulic press around 1828 formed the basis for cocoa powder and simplified chocolate culture.

The Dutch process accomplishes several things[1]:

  • Lowers acidity
  • Increases solubility
  • Enhances color
  • Lowers flavor

The Dutch process destroys flavonols (anti-oxidants), which are beneficial from a health point of view. Therefore if one is seeking to consume chocolate for the sake of the anti-oxidants, cocoa or hot chocolate that is processed via a different method is more suitable. [3]

[edit] References

  1. ^ a b c "Art of Darkness II: Cocoa", Good Eats Episode EA1E08, Alton Brown
  2. ^ "Marble Cake", Food Network
  3. ^ Chocolate Glossary - Chocolate Dictionary, Terms and Definitions

[edit] See also

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