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14-September-2008 18:38:49 - Dutch process chocolate Dutch process chocolate, or Dutched chocolate,1 is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor, among other things, compared to natural cocoa extracted with the Broma process.12 It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking. The Dutch process was developed by Dutch chocolate maker Coenraad Johannes van Houten, who is also responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder and simplified chocolate culture. The Dutch process accomplishes several things:1 Lowers acidity; Increases solubility; Enhances color; Lowers flavor. The Dutch process destroys flavonols antioxidants, which are beneficial from a health point of view. Therefore, if one is seeking to consume chocolate for the sake of the antioxidants, cocoa or hot chocolate that is processed via a different method is more suitable.3 References ^ a b c Art of Darkness II: Cocoa, Good Eats Episode EA1E08, Alton Brown ^ Marble Cake, Food Network ^ Chocolate Glossary - Chocolate Dictionary, Terms and Definitions See also Broma process Pier Gerlofs Donia This food ingredient-related article is a stub. Retrieved from http://en..org/wiki/Dutch_process_chocolate Categories: Chocolate | Dutch cuisine | Food ingredient stubs Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page This page was last modified on 11 July 2008, at 12:59
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