Dutch process cocoa

Dutch processed cocoa

Dutch-processed cocoa (left) "Natural" cocoa (right)
Alternative names	Dutched cocoa
Type	Cocoa
Place of origin	Netherlands
Created by	Coenraad Johannes van Houten
Main ingredients	Cocoa powder, alkalizing agent

Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids 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. Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and sodium hydroxide (E525).

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.

The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.^[3]

Typical Dutch process cocoa produces a dark brown cocoa. Continuing to treat cocoa with alkaline yield ultra-processed Dutch cocoa, or black cocoa. Black cocoa has a further earthier taste compared to typical Dutch process cocoa. Oreo and Hydrox cookies are defined by black cocoa.^[4][5][6][7]

Dutched cocoa contains only about 1/3 of the caffeine of untreated cocoa:

• 100 grams unsweetened cocoa powder processed with alkali contains 78 mg.^[8]
• 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg.^[9]

Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants).^[10] The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanidins remain in the cocoa.^[11] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.^[12] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.^[13]