Dutch process cocoa
Cocoa that has been treated with an alkalizing agent / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Dutch process cocoa?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.
Quick Facts Alternative names, Type ...
Alternative names | Dutched cocoa |
---|---|
Type | Cocoa |
Place of origin | Netherlands |
Created by | Coenraad Johannes van Houten |
Main ingredients | Cocoa powder, alkalizing agent |
Close
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.
Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
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 using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
Close