Tag: Alkaline chocolate

Dutch-processed cocoa was invented in the 19th century to make chocolate less bitter and more soluble. This innovation created a fundamental distinction in the culinary world, and understanding the difference between alkaline and non alkaline chocolate is essential for achieving desired results in baking and confections.

Natural, unprocessed cocoa powder is typically acidic, with a pH between 5 and 6. This natural acidity gives dark chocolate its characteristic sharpness, but not all chocolate retains this low pH. The answer to what chocolate is alkaline lies in a specific processing method that creates milder, darker cocoa.