Dutch Processing

Dutch processing is a technique in cocoa production, in which cacao is treated with an alkali to reduce its acidity. The resulting cocoa is called "Dutch Process cocoa" or "Dutched". 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.