Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa that have 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.
Process
Alkalization is mainly used in cocoa powder production to modify color and flavor. Sometimes, alkalized chocolate liquor or cocoa powder is also used in solid chocolate production to achieve similar flavor profiles.
The process commonly involves treating cocoa nibs (shelled and broken cocoa beans) with an alkaline solution, most often potassium carbonate mixed with water. The nibs are then heated under controlled conditions to produce the desired color changes. After treatment, they are dried, roasted, and ground into chocolate liquor. Defatted cocoa powder is produced by pressing the liquor to remove much of its fat (cocoa butter).
Black cocoa
Typical Dutch process cocoa produces a dark brown cocoa. Continuing to treat cocoa with alkaline yields 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.
Reduction of phytochemicals
Caffeine
Dutched cocoa contains only about 1/3 of the caffeine of untreated cocoa:
- 100 grams unsweetened cocoa powder processed with alkali contains 78 mg.
- 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg.
Antioxidants and flavonols
Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants). 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. One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching. Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.