Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from

cocoa solids Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of th ...

that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste and darker colour compared to "natural cocoa" extracted with the

Broma process In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to an employee working for the chocolatier Domingo Ghirardelli. The Broma process involves hanging bags of chocolate liquor, made fr ...

. Alkalizing agents employed vary, but include

potassium carbonate Potassium carbonate is the inorganic compound with the formula . It is a white salt, which is soluble in water and forms a strongly alkaline solution. It is deliquescent, often appearing as a damp or wet solid. Potassium carbonate is mainly used ...

(E501),

sodium carbonate Sodium carbonate (also known as washing soda, soda ash, sal soda, and soda crystals) is the inorganic compound with the formula and its various hydrates. All forms are white, odourless, water-soluble salts that yield alkaline solutions in water ...

(E500), and

sodium hydroxide Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula . It is a white solid ionic compound consisting of sodium cations and hydroxide anions . Sodium hydroxide is a highly corrosive base (chemistry), ...

(E525). Dutching greatly reduces the levels of certain

phytochemicals Phytochemicals are naturally-occurring chemicals present in or extract, extracted from plants. Some phytochemicals are nutrients for the plant, while others are metabolites produced to enhance plant survivability and reproduction. The field ...

in cocoa. It forms the basis for much of modern

chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

, and is used in

ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

hot chocolate Hot Chocolate are a British soul band formed by Errol Brown and Tony Wilson. The group had at least one hit song every year on the UK Singles Chart from 1970 to 1984. Their hits include " You Sexy Thing", a UK number two which also made ...

, and

baking Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is ...

History

The Dutch process was developed in the early 19th century by

Dutch Dutch or Nederlands commonly refers to: * Something of, from, or related to the Netherlands ** Dutch people as an ethnic group () ** Dutch nationality law, history and regulations of Dutch citizenship () ** Dutch language () * In specific terms, i ...

chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

from

cocoa bean The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao tree ...

s by

hydraulic press A hydraulic press is a machine press using a hydraulic cylinder to generate a compressive force. It uses the hydraulic equivalent of a mechanical lever, and was also known as a Bramah press after the inventor, Joseph Bramah, of England. He inven ...

around 1828, forming the basis for

cocoa powder Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the ...

. These developments greatly expanded the use of cocoa, 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 Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cat ...

(baking soda) as the

leavening agent In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...

(which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as

cream of tartar Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is the potassium acid salt of tartaric acid (a carboxylic acid)—specifically, l-( + )-tartaric acid. Especially in cooking, it is also known as cream ...

or the use of

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

instead of fresh milk. There is no need to add acidity when Dutch processed cocoa is used in recipes that use

baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...

instead of soda for leavening.

Reduction of phytochemicals

Caffeine

Dutched cocoa contains about 1/3 as much caffeine: * 100 grams unsweetened cocoa powder processed with alkali contains 78 mg. * 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg.

Antioxidants and flavonols

Compared to other processes, Dutch process cocoa contains lower amounts of

flavonols Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one). Their diversity stems from the different positions of the phenolic –OH groups. They are distinct from flavanols (with ...

(

antioxidants Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...

). The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University

Giessen Giessen, spelled in German (), is a town in the Germany, German States of Germany, state () of Hesse, capital of both the Giessen (district), district of Giessen and the Giessen (region), administrative region of Giessen. The population is appro ...

claims that the reduction of antioxidants due to the process is not significant and enough

polyphenol Polyphenols () are a large family of naturally occurring phenols. They are abundant in plants and structurally diverse. Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as ...

s and

procyanidin Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids. They are oligomeric compounds, formed from catechin and epicatechin molecules. They yield cyanidin when depolymerized under oxidative conditions. See th ...

s remain in the cocoa. One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching. Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.

References

{{DEFAULTSORT:Dutch Process Chocolate Dutch chocolate Chocolate industry Dutch cuisine Dutch inventions Industrial history of the Netherlands Food powders