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  2. Dutch process cocoa - Wikipedia

    en.wikipedia.org/wiki/Dutch_process_cocoa

    Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.

  3. Cocoa solids - Wikipedia

    en.wikipedia.org/wiki/Cocoa_solids

    Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.

  4. Coenraad Johannes van Houten - Wikipedia

    en.wikipedia.org/wiki/Coenraad_Johannes_van_Houten

    Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".

  5. Unsweetened vs. Dutch Cocoa Powder - AOL

    www.aol.com/lifestyle/food-unsweetened-vs-dutch...

    Dutch-process cocoa is more commonly used in European-style cakes and confections, where its subtle chocolate flavor is preferred to the strong taste of regular cocoa. But for chocolate cakes and ...

  6. Outline of chocolate - Wikipedia

    en.wikipedia.org/wiki/Outline_of_chocolate

    Cocoa (processed cacao) Cacao bean – Fatty seed of Theobroma cacao Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean; Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans

  7. Chocolate liquor - Wikipedia

    en.wikipedia.org/wiki/Chocolate_liquor

    The nibs are ground to the point cocoa butter is released from the cells of the bean and melted, which turns cocoa into a paste and then into a free-flowing liquid. [2] The liquor is either separated into (non-fat) cocoa solids and cocoa butter, or cooled and molded into blocks, which can be used as unsweetened baking chocolate.

  8. File:Dutch process and natural cocoa.jpg - Wikipedia

    en.wikipedia.org/wiki/File:Dutch_process_and...

    What links here; Upload file; Special pages; Printable version; Page information; Get shortened URL; Download QR code

  9. Dutch process - Wikipedia

    en.wikipedia.org/wiki/Dutch_Process

    Dutch process may refer to: Dutch process cocoa; Dutch process paint This page was last edited on 15 ...

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