Dutch process chocolate

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Dutch process chocolate, or Dutched chocolate,^[1] is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor compared to "natural cocoa" extracted with the Broma process.^[1][2] It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.

The Dutch process was developed by Dutch chocolate maker Coenraad Johannes van Houten, who is also responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe up until that point.

The Dutch process:^[1]

• Lowers acidity;
• Increases solubility;
• Enhances color;
• Smooths flavor.

The Dutch process decreases the amount of flavonols (antioxidants), which are beneficial from a health point of view. Therefore cocoa or hot chocolate that is processed via a different method does contain more antioxidants.^[3] This effect is not undisputed - some experts like Professor Dr. Irmgard Bitsch, Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claim that the reduction of antioxidants due to the process is not significant and enough polyphenoles and procyanids remain in the cocoa.^[4] Some newer studies support this point of view.^[5][6] Dutch chocolate is milder and smoother compared to regular chocolate while dark chocolate is more bitter.^[1]

[edit] See also

• Broma process

[edit] References

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