Which Chocolate Is the Least Acidic? Understanding the Dutching Process and pH
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4 min read
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.
