Tag: Dutch cocoa

In a study comparing cocoa powders, heavily alkalized cocoa was found to contain up to 90% fewer antioxidants than natural cocoa. So, is alkalized cocoa better for you, or is its natural counterpart the healthier choice? The answer depends on what you value most in your cocoa powder—flavor and solubility or potent health-promoting compounds.

According to food science, alkalization was originally invented to improve cocoa powder's solubility in liquids, making it ideal for beverages like hot chocolate. This process is why you can drink alkalized cocoa powder, and many prefer its smooth, mellow flavor over the sharper taste of natural cocoa.

Dutch processed cocoa, developed by Coenraad Johannes van Houten in the 19th century, is known for its smooth flavor and dark color. But is dutch processed cocoa better for you than its natural counterpart? The answer lies in the processing method, which significantly impacts its nutritional profile, particularly its antioxidants.

According to food science, natural cocoa powder typically has a pH of 5 to 6, classifying it as acidic. So, which chocolate is the least acidic? The answer is often found in the processing method and the cocoa content, with Dutch-processed cocoa and white chocolate being key players in the low-acid game.

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.

Unsweetened Dutch-processed cocoa powder contains approximately 58.3 grams of carbohydrates per 100 grams, but nearly half of that is dietary fiber. This means the number of net carbs in Dutch chocolate products can differ dramatically depending on what other ingredients, such as sugar and milk, are added.

According to USDA nutrition data, a single tablespoon of unsweetened cocoa powder contains less than 0.1 grams of sugar, confirming it is essentially sugar-free. This minimal, naturally occurring sugar is not added during processing.