Tag: Alkalized

Dutch processed cocoa, invented in 1828 by Dutch chemist Coenraad van Houten, is treated with an alkaline solution to neutralize its natural acidity. This critical step is the primary difference that gives Dutch chocolate ice cream a unique, deeply-colored appearance and a distinct flavor profile compared to regular chocolate ice cream. While both are delicious, your flavor preference will ultimately determine which one is your perfect frozen treat.

Cocoa powder generally has a long shelf life, lasting for several years when stored properly, which is largely due to its natural properties. While pure varieties are typically free of added chemicals, some commercial products may contain additives. This guide explores whether preservatives are necessary and what to look for when shopping.

According to the USDA, 100 grams of Dutch-processed cocoa powder contains approximately 78 mg of caffeine, confirming that yes, Dutch cocoa has caffeine in it. This differs significantly from natural cocoa, as the alkalization process impacts the final caffeine concentration.

According to baking experts, swapping cocoa powders can cause a baked good to fall flat or taste soapy, meaning yes, it definitely matters what cocoa powder you use. The seemingly simple choice between natural and Dutch-processed varieties hinges on chemistry and profoundly impacts the flavor, color, and texture of your chocolate creations.