Lindt's Official Stance on Its 85% Dark Chocolate
Lindt & Sprüngli, through its frequently asked questions and customer service responses, has clarified which of its dark chocolate products are processed with alkali, also known as the Dutch process. The official company position confirms that the cocoa used in the Excellence 85% bar is not alkalized, reserving this processing step for higher-cocoa products like the 90% and 99% bars. This directly addresses a common query among consumers who are mindful of ingredients and nutritional content. The inclusion of 'processed with alkali' in the ingredients list is a definitive indicator of Dutching, and its absence on the 85% bar's packaging confirms its unprocessed status.
What is Processing with Alkali (Dutching)?
The Dutch process was invented in the 19th century by Dutch chemist Coenraad Johannes van Houten. It involves treating cocoa beans or powder with an alkaline solution, typically potassium carbonate. This process serves several purposes:
- Neutralizes Acidity: It reduces the natural acidity of the cocoa, which in its natural state can be quite sharp and bitter.
- Enhances Flavor: By neutralizing the acidity, the process creates a smoother, milder, and more mellow chocolate flavor, often described as having earthy or woodsy notes.
- Deepens Color: Dutching also results in a darker, richer color, giving chocolate and cocoa-based products a more dramatic appearance, as seen in products like Oreo cookies.
- Improves Solubility: The process makes the cocoa powder more soluble in liquids, which is ideal for hot chocolate mixes and some baking applications.
The Nutritional Impact of Alkalization
For consumers focused on the health benefits of dark chocolate, the distinction between alkalized and non-alkalized cocoa is significant. Natural cocoa is rich in flavanols, a type of antioxidant that is linked to cardiovascular health. However, the alkalization process has been shown to substantially reduce the amount of these beneficial compounds. While the exact reduction varies depending on the intensity of the process, some studies suggest it can destroy 60% or more of the original antioxidants. This trade-off means that while Dutch-processed chocolate has a milder flavor, it offers fewer of the potent antioxidants found in its natural counterpart. For those seeking maximum antioxidant benefits, an undutched, non-alkalized dark chocolate is the superior choice.
Comparing Lindt 85% to Other Dark Chocolates
To better understand the implications, a comparison of Lindt's dark chocolate offerings and the processing methods is useful:
Comparison: Lindt Dark Chocolate Bars
| Feature | Lindt Excellence 70% | Lindt Excellence 85% | Lindt Excellence 90% | Lindt Excellence 99% |
|---|---|---|---|---|
| Processed with Alkali? | No | No | Yes | Yes |
| Flavor Profile | Rich and balanced, with some natural fruitiness and acidity. | Intense and robust cocoa taste, with some natural bitterness and acidity preserved. | Milder, smoother, and less acidic due to Dutching, with deeper earthy tones. | Very intense, with a smooth, non-bitter finish, and a very dark color from heavy Dutching. |
| Appearance | Lighter brown, typical of natural cocoa. | Rich brown. | Darker brown. | Nearly black, from heavy alkalization. |
| Antioxidant Content | Higher levels of beneficial flavanols. | Higher levels of beneficial flavanols. | Significantly reduced antioxidant content due to alkalization. | Heavily reduced antioxidant content due to intense alkalization. |
| Best For | Everyday dark chocolate enjoyment, baking requiring natural acidity. | Intense cocoa flavor with retained health benefits. | Smooth flavor profiles, applications where mellow chocolate is desired. | Intense chocolate flavor with reduced bitterness, for specific recipes or palates. |
The Importance of Reading the Ingredient List
For any chocolate product, the most reliable way to determine if it's been processed with alkali is to read the ingredient list on the packaging. According to FDA regulations, if the cocoa has been alkalized, it must be listed as “cocoa processed with alkali”. This simple label check can provide immediate clarity. In the case of Lindt, the information is also available in their FAQs, which reinforces transparency. A consumer can confidently choose the 85% bar knowing it is not alkalized, while being aware that the 90% and 99% bars do undergo this process, which alters their flavor and nutritional profile.
Conclusion
In summary, the question of whether Lindt 85% dark chocolate is processed with alkali has a clear answer: no, it is not. This differentiates it from its higher-cocoa siblings, the 90% and 99% Excellence bars, which do undergo the Dutch process. This distinction has implications for both flavor and nutritional content, with non-alkalized cocoa retaining a more robust, naturally acidic flavor profile and higher levels of beneficial antioxidants. For consumers seeking the full, complex flavors of natural cocoa and the maximum health benefits, the Lindt 85% bar is the right choice. For those who prefer a milder, smoother, and less bitter chocolate, the 90% or 99% Dutch-processed versions offer a different experience. Ultimately, the best choice depends on personal preference and dietary goals, guided by a quick glance at the product's ingredients.
Key Takeaways for Chocolate Lovers
- 85% is Not Alkalized: The Lindt Excellence 85% dark chocolate bar is not processed with alkali.
- Dutching Affects Flavor: Alkalized (Dutched) chocolate has a milder, less bitter, and less acidic taste compared to its natural counterpart.
- Antioxidants are Reduced: The alkalization process significantly diminishes the antioxidant content in cocoa.
- Higher Cocoa, Higher Chance of Dutching: For Lindt, the 90% and 99% Excellence bars are processed with alkali, while lower percentages are not.
- Check the Label: The ingredient list is the most reliable way to confirm if a chocolate product is processed with alkali.
