How the Dutch “Dutched” Cocoa

“Dutched” cocoa takes its name from Holland, the country of its origin. In 1828 Coenraad Van Houten developed the “Dutching” process to reduce the acidity that develops during the fermentation stage of chocolate production. His Dutched cocoa (also called “alkalized” or “European-style” cocoa) was smoother, richer, and darker in color than unprocessed “natural” cocoa, and quickly became the standard for fine European cocoas.

The Dutching process involves soaking cocoa in a weak solution of calcium carbonate or other alkali to decrease acidity, smooth the flavors, and enhance the color of the cocoa. It is interesting to note that calcium carbonate is the naturally occurring mineral that gives drinking water its “hardness.” The white mineral residue that remains after boiling water is calcium carbonate. Calcium carbonate is also the calcium source in many calcium dietary supplements, and in its crystalline form it becomes granite, limestone, or chalk.

Although Dutched cocoa is an excellent cocoa, its high pH balance makes it unsuitable for many American recipes that have been formulated with the more acidic natural cocoa in mind. A difference in pH affects how leavening agents such as baking soda or baking powder react in a recipe.

SACO Premium Cocoa, however, is a special blend of Dutched cocoa and natural cocoa that works exceptionally well in American recipes. The Dutched cocoa enhances flavor, color, and texture, while the natural cocoa gives SACO Premium Cocoa the proper pH. You can use SACO’s specially blended cocoa both with recipes that call for the richer European or Dutched cocoa and your traditional recipes.