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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. Potassium carbonate - Wikipedia

    en.wikipedia.org/wiki/Potassium_carbonate

    in the alkalization of cocoa powder to produce Dutch process chocolate by balancing the pH (i.e., reduce the acidity) of natural cocoa beans; it also enhances aroma—the process of adding potassium carbonate to cocoa powder is usually called "Dutching" (and the products referred to as Dutch-processed cocoa powder), as the process was first ...

  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. Here's What You Need to Know About Different Types of ... - AOL

    www.aol.com/lifestyle/12-types-chocolate-every...

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  7. 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".

  8. Cocoa bean fermentation - Wikipedia

    en.wikipedia.org/wiki/Cocoa_bean_fermentation

    In Ghana and India, there is a gendered division of labor in cocoa farming processes, with women performing more post-harvest work, including fermentation. [40] Single-origin craft chocolate makers in the US have a strong preference for cocoa that has been centrally processed so that variability in product is minimized. As a result of this ...

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