Dutch process cocoa

Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa that has been treated with an alkalizing agent to reduce the natural acidity of cocoa, making it less bitter and darker compared to natural cocoa extracted with the Broma process. Alkalizing agents employed vary, but include potassium carbonate, sodium carbonate, and sodium hydroxide.

Dutching greatly reduces the levels of certain phytochemicals in cocoa. It forms the basis for much of modern chocolate and is used in ice cream, hot chocolate, and baking.