Chocolate Dutching process

A process of solubilizing the coca powder was developed by Conrad J Van Houten in 1828. He discovered that processing chocolate liquor with alkali neutralizes various acids and so tends to increase the chocolate flavor, reduce bitterness and darken the chocolate.

The process was called the Dutching process, and the resultant cocoa is called Dutched cocoa.

The addition of alkali produces a pH of 6.0 to 8.8 in Dutch process chocolates. In contrast, the pH range without the Dutching process is about 5.2 to 6.9.

One of the benefits of Dutch cocoa or chocolate is its reduced tendency to settle out when combined with liquids. The Dutching process develops a more bitter, darker chocolate.

Today, most chocolates are prepared with alkali, a procedure still called ‘Dutching’, and this process made possible a solid eating chocolate.

The invention of milk chocolate powder by Henry Nestle in 1867 made chocolates much more palatable to people taste.
Chocolate Dutching process