Dutch process chocolate or Dutched chocolate is chocolate that has been mixed with an alkalizing agent to give it a tamer taste than “natural cocoa”. Natural cocoa is yellowish-brown in appearance compared to the darker brown color of Dutched cocoa. Coenrad Johannes Van Houten invented Dutched chocolate in 1828 in Amsterdam by treating the cocoa powder with alkaline salts to make the cocoa have a darker appearance and also a milder flavor. Before you substitute one type of cocoa or chocolate for the other, make sure you compensate for the pH difference in the chocolate. After the Dutching process the pH may rise from 5.5 to 7 or 8. If you’re eating chocolate for the antioxidants (flavanols) then don’t rely on Dutched chocolate, because the Dutching process destroys phytochemicals.
Dutch process cocoa should not be used in recipes that call for baking soda because it is neutral so it won’t react (only use it in recipes that call for baking powder) but, natural cocoa can be used in recipes that have either baking soda or baking powder. Dutched cocoa or chocolate is also good for use in cakes that you want to be able to taste the other ingredients as well (such as European cakes). Natural cocoa or chocolate is good for use in brownies, cookies and some chocolate cakes (but it’s up to you to decide what you want to use it in). Well known natural chocolate brands are: Ghirardelli, Scharffen Berger and Hershey’s. Some well known Dutched chocolate brands are: Droste, Lindt, Valrhona, Poulain, and Pernigotti. Dutch process cocoa (1 cup = 92 grams) weighs more than natural cocoa (1 cup = 82 grams). Here at Intrigue Chocolates we use a premium blend of lightly Dutched cocoa, just dutched enough to be less bitter, but not over-dutched to the point of tastelessness.

