Description

Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the color, ranging from a deep reddish brown to nearly black. The level of acidity and color will vary depending on the level of alkalization.

Cocoa powder is the dry residual fiber left after the extraction of cocoa butter from the cocoa beans. When simply pressed and ground, it is called natural cocoa powder.

Natural cocoa powder is highly acidic and does not dissolve in milk or water easily. To solve this problem, the 19th century Dutch chemist, Coenraad Johannes van Houten, devised a method to treat cocoa with alkali salts.

This type of cocoa is called Dutch-process or alkalized cocoa. Alkalized cocoa powder is fluffier and has a deeper color and a more palatable taste than natural cocoa.