History

According to DutchCocoa.com, the Aztec civilization in Central America was the first community to value cocoa as an item for trade. Hundreds of years later, Dutch merchants essentially controlled the cocoa trade in the 1800s, and Amsterdam was the world's premier port for the product. In addition to inventing the Dutch alkalization process, the Dutch supplied the foundation of the methods that are used to process cocoa today.

Brands

Name brands of Dutch cocoa include Droste, Valrhona and Pernigotti. Droste, which comes from Holland, can be purchased in a collector's tin. Valrhona cocoa traces its genesis to France's Rhone Valley and is recommended for chocolate croissants. Italian chocolatier Pernigotti, which removes less fat from the cocoa during processing, creates a powder with an intense flavor. American chocolate producer Hershey's launched a Dutch cocoa brand in 1989.

Process

When chocolate is in the fermenting stage of production, it becomes more acidic. The Dutch processing method involves soaking the cocoa in a weak alkaline solution made of calcium carbonate or another alkali element to reduce the acidity. This also brings out the cocoa's color, making it look redder, and gives it a smooth taste.

Interaction

Because of its high pH, Dutch cocoa affects how ingredients like baking powder or soda react when the dish is cooking. This cocoa often isn't the right choice for American recipes, since these instructions were created based on using a natural cocoa, which is more acidic. If you attempt to substitute one cocoa for another in a recipe, you have to adjust the amount of leavening agents to use, which can be difficult.

Recipes

Dutch cocoa is used in a variety of chocolate recipes. Cakes, cookies, souffles, pies, muffins and brownies can all be made with it, as well as candies. It is also good for beverages, such as chocolate milk and hot cocoa because it dissolves easily.

Black Onyx

There is a type of Dutch cocoa called black onyx, also called ultra-Dutch. As the name implies, its color is black and purple, and it's a drier product because it contains less fat. It is an extremely alkalized form of cocoa that should be used when, for example, you're baking a devil's food cake and want to emphasize the dark color.

Antioxidants

People who eat cocoa for its antioxidant qualities should choose the natural variety instead of Dutch. According to a study by the U.S. Department of Agriculture's ARS research unit, the Dutch process eliminates much of the antioxidant procyanidin found in cocoa.