Dutch cocoa

Dutch cocoa refers to cocoa powder that has been processed through a Dutching (alkalization) process, where potassium carbonate is added to neutralize acidity. This treatment results in a darker, milder, and smoother-tasting cocoa powder with a richer color. Dutch cocoa is less bitter and more soluble than natural cocoa, making it ideal for baked goods like cakes and cookies, as it produces a uniform color and flavor. The process also enhances shelf life and neutralizes sharp acidity, offering a consistent, high-quality cocoa ingredient for various culinary applications.