Dutch Process

Also known as Alkalisation or Alkalized Cocoa.

The process of neutralising the acidity of cocoa with potassium carbonate, which brings out more chocolate colour, resulting in a darker, milder chocolate.

The treatment was invented in 1828 by the Dutch chemist, Coenrad Johannes Van Houten. He treated the nibs with alkaline salts before they were roasted to neutralise the natural acidity and bitterness of the typical cacao bean. Dutched cocoa is also more soluble, which was the original intent of the process.