What is 'Processed with Alkali' (Dutching)?
To understand why the processing of Lindt 85 dark chocolate matters, it's essential to know what "processed with alkali" means. Also known as Dutching, this process was developed in the 19th century to treat cocoa solids with an alkaline solution, such as potassium carbonate. The goal is to reduce the cocoa's natural acidity, which mellows its often sharp, bitter flavor and creates a darker, richer color. This process makes the cocoa powder more soluble, ideal for chocolate drinks and specific baking applications.
However, Dutching isn't without its trade-offs. The alkalization process significantly reduces the amount of flavanols, a powerful type of antioxidant naturally present in cocoa. This is the key difference that health-conscious consumers often consider when choosing between Dutch-processed and natural cocoa products.
The Lindt 85% vs. 90% Distinction
One of the most common points of confusion for Lindt consumers is the difference between the 85% and 90% dark chocolate bars. As confirmed by the company, Lindt's approach to Dutching varies with the cocoa content.
- The Lindt EXCELLENCE 85% Cocoa Dark Chocolate is not processed with alkali. It retains the natural characteristics of non-Dutched cocoa, including a higher natural acidity and a more complex, robust flavor profile that connoisseurs often appreciate. It also retains more of its natural flavonoid content.
- The Lindt EXCELLENCE 90% and 99% Cocoa Dark Chocolate bars, on the other hand, are processed with alkali. The alkalization process is likely used to mitigate the intense bitterness of the very high cocoa content, making the chocolate more palatable to a wider audience. This results in a much darker color and a smoother, less complex flavor.
Flavor and Health Implications
The choice between alkalized and non-alkalized chocolate can significantly impact both the taste and the health properties of your chocolate. The flavor differences stem directly from the neutralization of cocoa's natural acidity. Non-alkalized (natural) cocoa has a sharper, more citrusy or fruity flavor, while alkalized cocoa offers a milder, earthier, and richer profile.
From a health perspective, natural cocoa is considered superior due to its higher antioxidant content. While alkalization doesn't strip all the health benefits, studies show it can drastically reduce flavonoid levels. Consumers prioritizing antioxidant intake might prefer non-alkalized options, accepting the more intense, acidic flavor as a trade-off.
Natural vs. Alkalized Cocoa: Key Characteristics
- Color: Alkalized cocoa is notably darker, from a deep reddish-brown to almost black, whereas natural cocoa is a lighter, reddish-brown.
- Flavor: Alkalized cocoa has a mellow, smoother, and less bitter taste. Natural cocoa is more intense, with sharper, slightly acidic notes.
- pH Level: Alkalized cocoa is neutral or slightly alkaline (pH 7-8), while natural cocoa is acidic (pH 5-6).
- Leavening Agent Interaction: In baking, alkalized cocoa pairs with baking powder, and natural cocoa requires baking soda to react with its acidity for leavening.
- Antioxidants: Natural cocoa retains a higher concentration of beneficial flavanols and antioxidants compared to alkalized cocoa.
- Solubility: The alkalization process makes cocoa powder more soluble and easier to dissolve in liquids, which is why it is often used in chocolate drinks.
Comparison of Cocoa Processing Methods
| Feature | Natural Cocoa | Alkalized (Dutch-Processed) Cocoa |
|---|---|---|
| Flavor Profile | Strong, acidic, sometimes fruity or citrusy | Milder, smoother, more earthy or mellow |
| Color | Lighter, reddish-brown hue | Darker, richer brown to almost black color |
| Acidity (pH) | Acidic (pH 5-6) | Neutral to slightly alkaline (pH 7-8) |
| Antioxidant Level | Higher, retaining more natural flavonoids | Lower due to the alkalization process |
| Best Used With | Baking soda (for chemical leavening) | Baking powder (for chemical leavening) |
| Mouthfeel/Solubility | Can be less soluble, sometimes creating sediment | Better solubility, making it ideal for beverages |
How to Check if Your Chocolate Is Alkalized
The easiest way to determine if a dark chocolate bar is processed with alkali is to read the ingredient list. The label will explicitly state "processed with alkali" or include ingredients like "potassium carbonate" or "sodium carbonate". If no such terms are present, it is most likely a natural, non-alkalized product. As verified by Lindt USA, this notation is always included when applicable.
For example, examining the packaging for the Lindt 85% cocoa bar will show no mention of alkali processing, while the 90% or 99% bars will list it. This simple check empowers consumers to make an informed choice based on their preferences for flavor, color, and nutritional value. The difference is not a mark of superior or inferior chocolate, but rather a reflection of the manufacturer's desired taste profile for that specific product line.
Conclusion
In summary, Lindt EXCELLENCE 85% Dark Chocolate is not processed with alkali, a key distinction from their higher-percentage bars like the 90% and 99% cocoa versions. This means the 85% bar retains more of the cocoa's natural acidity and antioxidants, resulting in a more complex and robust flavor profile. For consumers, the choice depends on whether they prefer the mellow, dark characteristics of Dutch-processed chocolate or the more intense, fruity, and antioxidant-rich qualities of natural, non-alkalized dark chocolate. By reading the ingredient label, you can easily identify the processing method and select the chocolate that best suits your palate and dietary goals.
For further reading on the cocoa process, you can find detailed information on the Lindt & Sprüngli corporate site in their sustainability documentation: Lindt & Sprüngli: From Bean to Bar.
