Alkalisation (Dutch process)
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German: Alkalisierung (Holländisches Verfahren) Also known as: Dutching, Holländisches Verfahren, Alkalisierter Kakao, Dutch-Process-Kakao
Treatment of cocoa with alkaline salts that makes the powder darker, milder and easier to disperse in liquid.
In alkalisation, cocoa nibs, cocoa mass or cocoa powder are treated with alkaline solutions such as potassium or sodium carbonate. The process goes back to the Dutchman Coenraad van Houten in the 19th century and is therefore also called the Dutch process.
The treatment lowers acidity, softens bitterness and, depending on intensity, colours the cocoa reddish brown to almost black. The powder also disperses better in milk or water. However, part of the natural polyphenols is lost. Non-alkalised cocoa is often called natural cocoa.
Related terms
Cocoa beanCocoa powder (high-fat and low-fat)Drinking chocolate
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