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Dutch process chocolate is created by adding alkali to natural cocoa powder, resulting in a smoother, darker cocoa. It was invented by Dutch chocolatier Coenraad Johannes van Houten. Natural cocoa powder is created using the Broma process, which produces a slightly bitter, reddish powder. When baking, it is important to note whether a recipe calls for natural or Dutch process cocoa. If Dutch process is not available, a small amount of baking soda can be added to natural cocoa powder as a substitute.
Dutch process chocolate, also known as Dutch chocolate, is created by adding alkali to natural cocoa powder. The alkalis in chocolate smooth out the flavour, resulting in a more delicate and dark cocoa. Some people believe that baking Dutch process chocolate versus natural cocoa produces a different end result, as the alkalinity might affect the yeast in the recipe.
The Dutch process was created by Coenraad Johannes van Houten, a Dutch chocolatier. Van Houten’s father is believed to have invented the original process of removing the cocoa fat from ground cocoa beans using a hydraulic press. Many people believe that the advances these two made transformed the way chocolate was used.
Natural cocoa powder is typically created using the Broma process. This method removes the cocoa butter from cocoa beans that have been ground, leaving a substance that can be made into cocoa powder. The Broma process generates a natural cocoa powder, which is slightly bitter, reddish in color and strong in chocolate flavour.
Dutch process chocolate has been mixed with alkali, which changes its properties to some extent. After the cocoa has been oiled, much of the bitterness has dissipated, the flavor is milder, and the color is darker than that of its natural counterpart. Many people believe that this chocolate produces a better tasting baked product that has a more attractive, deep dark chocolate color. It also contains less cocoa butter, which means it is more soluble in various liquids.
Someone who is baking should note whether a recipe calls for natural cocoa powder or Dutch processed chocolate. Some recipes could be tweaked a bit by using the wrong cocoa. Many cocoas are labeled Dutch process but are actually a blend of natural and Dutch process chocolate, so they are not true Dutch process chocolate. It is wise for an individual to check the ingredients list on Dutch Process Cocoa to ensure that an alkaline substance is listed.
Sometimes, finding real Dutch chocolate might be difficult. If Dutch process chocolate is needed but not available, a suitable substitute can be made by adding a small amount of baking soda to natural cocoa powder. Similarly, when Dutch processed cocoa is the only type available but natural cocoa is needed, a cream of tartar can be added to produce a Dutch processed substitute. Many people believe that there is no need to take these measures, because generally the two cocoas can be used interchangeably.
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