 Dutch-processed cocoa (left) "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 |
Dutch processed cocoa,Dutched cocoa, oralkalized cocoa, is made fromcocoa solids that have been treated with analkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste and darker colour compared to "natural cocoa" extracted with theBroma process. Alkalizing agents employed vary, but includepotassium carbonate (E501),sodium carbonate (E500), andsodium hydroxide (E525).
Dutching greatlyreduces the levels of certainphytochemicals in cocoa. It forms the basis for much of modernchocolate, and is used inice cream,hot chocolate, andbaking.
| 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 | |||||||
18.1 g | |||||||
| |||||||
| Other constituents | Quantity | ||||||
| Water | 2.7 g | ||||||
| Caffeine | 78 mg | ||||||
| Theobromine | 2630 mg | ||||||
| †Percentages estimated usingUS recommendations for adults.[1] | |||||||
The Dutch process was developed in the early 19th century byDutch chocolate makerCoenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removingfat fromcocoa beans byhydraulic press around 1828, forming the basis forcocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.[2]
Typical Dutch process cocoa produces a dark brown cocoa. Continuing to treat cocoa with alkaline yieldultra-processed Dutch cocoa, orblack cocoa. Black cocoa has a further earthier taste compared to typical Dutch process cocoa.Oreo andHydrox cookies are defined by black cocoa.[3][4][5][6]
Dutched cocoa contains only about 1/3 of the caffeine of untreated cocoa:
Compared to other processes, Dutch process cocoa contains lower amounts offlavonols (antioxidants).[9] The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft,Justus-Liebig-UniversityGiessen claims that the reduction of antioxidants due to the process is not significant and enoughpolyphenols andprocyanidins remain in the cocoa.[10] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.[11] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.[12]
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