Dutch Process cocoa is cocoa that has been treated with alkali to reduce its bitterness. It is much darker than natural cocoa. See Dutch Processing. This cocoa is darker and has less bitterness than natural cocoa. It is more soluble than natural cocoa, which makes it more appropriate for ice creams and beverages. It has a pH of around 7, which is neutral, and not sufficient to activate baking soda on its own.
Dutch Process cocoa
Dutch process removing cocoa butter and treating the cocoa mass with an alkalizing agent to remove bitterness
See also:
Also known as:
English:
Dutched cocoaDutch-processedDutch-processed unsweetened cocoa powderDutch-processed cocoa powderDutch-processed cocoaDark cocoaDark cocoa powder
Wikidata ID:
Q898835
Wikipedia title:
Dutch process cocoa
References:
ID: 20330