Dutch process cocoa
Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is 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. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
Dutch process cocoa (left) compared to 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 |
Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and/or sodium hydroxide (E525).
Dutching greatly reduces the levels of certain phytochemicals in cocoa.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 922 kJ (220 kcal) |
58.3 g | |
| Sugars | 1.76 |
| Dietary fiber | 29.8 g |
13.1 g | |
Protein | 18.1 g |
| Other constituents | Quantity |
| Water | 2.7 g |
| Caffeine | 78 mg |
| Theobromine | 2630 mg |
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.