When referring to cocoa, what does Dutch Process mean?!
The Dutch process was developed by the same Dutch chocolate maker Coenraad Johannes van Houten whose development of the method of removing fat from cacao beans by hydraulic press around 1828 formed the basis for cocoa powder and simplified chocolate culture.
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Answers: Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor, among other things. It forms the basis for much of modern chocolate candy. It is also used in ice cream, hot cocoa, and baking.
The Dutch process was developed by the same Dutch chocolate maker Coenraad Johannes van Houten whose development of the method of removing fat from cacao beans by hydraulic press around 1828 formed the basis for cocoa powder and simplified chocolate culture.
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Dutch-Processed is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes.