Dutch process cocoa
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| Alternative names | Dutched cocoa |
|---|---|
| Type | Cocoa powder |
| Place of origin | Netherlands |
| Created by | Coenraad Johannes van Houten |
| Main ingredients | Cocoa beans, alkalizing agent |
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Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, making it less bitter and darker compared to natural cocoa extracted with the Broma process. Alkalizing agents employed vary, but include potassium carbonate, sodium carbonate, and sodium hydroxide.
Dutching greatly reduces the levels of certain phytochemicals in cocoa. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 922 kJ (220 kcal) |
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58.3 g | |
| Sugars | 1.76 |
| Dietary fiber | 29.8 g |
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13.1 g | |
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18.1 g | |
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| Other constituents | Quantity |
| Water | 2.7 g |
| Caffeine | 78 mg |
| Theobromine | 2630 mg |
| †Percentages estimated using US recommendations for adults.[1] | |
Process
Alkalization is mainly used in cocoa powder production to modify color and flavor. Sometimes, alkalized chocolate liquor or cocoa powder is also used in solid chocolate production to achieve similar flavor profiles.[2]
The process commonly involves treating cocoa nibs (shelled and broken cocoa beans) with an alkaline solution, most often potassium carbonate mixed with water. The nibs are then heated under controlled conditions to produce the desired color changes. After treatment, they are dried, roasted, and ground into chocolate liquor. Defatted cocoa powder is produced by pressing the liquor to remove much of its fat (cocoa butter).[2]
Chocolate liquor and defatted cocoa can also be alkalized, although these methods are generally considered less effective.[2]
History
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.[3]
Black cocoa
Typical Dutch process cocoa produces a dark brown cocoa. Continuing to treat cocoa with alkaline yields ultra-processed Dutch cocoa, or black cocoa. Black cocoa has a further earthier taste compared to typical Dutch process cocoa. Oreo and Hydrox cookies are defined by black cocoa.[4][5][6][7]
Reduction of phytochemicals
Caffeine
Dutched cocoa contains only about 1/3 of the caffeine of untreated cocoa:
- 100 grams unsweetened cocoa powder processed with alkali contains 78 mg.[8]
- 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg.[9]
Antioxidants and flavonols
Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants).[10] The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanidins remain in the cocoa.[11] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.[12] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.[13]
References
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- ^ Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Beckett, S. T. (2017). Beckett's Industrial Chocolate Manufacture and Use. Wiley. p. 54.
- ^ Page Module:Citation/CS1/styles.css has no content.Goldstein, D. (2015). The Oxford Companion to Sugar and Sweets. Oxford Companions. Oxford University Press. p. 762-763. ISBN 978-0-19-931339-6. Retrieved 26 May 2023.
- ^ Page Module:Citation/CS1/styles.css has no content.Miller, Jan; Worthington, Charlie (2024), "Falling for Cocoa", Better Work & Gardens, vol. 102, no. 1
- ^ Page Module:Citation/CS1/styles.css has no content.Judge, Tom (March 1997), "Dutch Specialty Cocoas", Dairy Field, vol. 180, no. 3
- ^ Page Module:Citation/CS1/styles.css has no content.Harte, Tom (6 January 2025). A Harte Appetite: Black Cocoa (Radio broadcast). KRCU Public Radio.
- ^ Page Module:Citation/CS1/styles.css has no content.Sertich Velie, Marissa (31 August 2023), What's the Difference Between Dutch Process and Natural Cocoa Powder?, Serious Eats
- ^ Page Module:Citation/CS1/styles.css has no content."FoodData Central". fdc.nal.usda.gov.
- ^ Page Module:Citation/CS1/styles.css has no content."FoodData Central". fdc.nal.usda.gov.
- ^ Page Module:Citation/CS1/styles.css has no content."Chocolate Terms". Thenibble.com. Retrieved 27 May 2013.
- ^ Page Module:Citation/CS1/styles.css has no content."Kakao und Schokolade: Die geheimen Gesundmacher". medizinauskunft.de. Archived from the original on 14 May 2016. Retrieved 1 October 2016.
- ^ Page Module:Citation/CS1/styles.css has no content."New study re-emphasizes natural cocoa powder has high antioxidant content". Eurekalert.org. 8 October 2008. Retrieved 27 May 2013.[dead link]
- ^ Page Module:Citation/CS1/styles.css has no content.Crozier, S. J.; Preston, A. G.; Hurst, J. W.; Payne, M. J.; Mann, J.; Hainly, L.; Miller, D. L. (7 February 2011). "Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products". Chemistry Central Journal. 5 (5). Chem Cent J.: 5. doi:10.1186/1752-153X-5-5. PMC 3038885. PMID 21299842.
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