Dutch cocoa powder does not mean cocoa powder from the Netherlands as it appears to be but cocoa powder that is processed by the ‘Dutch’ process. This process was developed by a dutch chocolate maker who also separated the cocoa powder and the fat content of the cocoa beans making the cocoa powder adaptable to the manufacture of chocolates and other delectables and desserts that can use chocolate to make them more yummy!

The dutch process removes the acidic content by using an alkalizing agent and also makes the pH of dutch cocoa powder neutral to slightly alkaline. This accounts for its complete solubility in water and slightly alkaline medium. Hence, dutch cocoa powder thus obtained from this process is more soluble h making it perfect to use as a hot chocolate beverage or in ice creams where it is dissolved in milk. This process also makes the dutch cocoa powder softer and more gentle on the palate. Its milder taste is the hallmark of some world famous Swiss and European Chocolate brands like Droste, Lindt, Valrhona, Poulain and Pernigotti that use dutch cocoa powder to make their chocolates.

The dutch process also makes the color of Chocolate a better reddish brown that is more appetizing. The taste is enhanced with the process making it full and rich. Since the process makes the cocoa powder alkaline, hence when used for baking, baking soda cannot be used, instead, baking powder should be used for best results. Also when using recipes for baking cakes or cookies etc. one cannot substitute ordinary cocoa powder for dutch cocoa powder as they are completely different chemically. After all it makes complete sense to follow recipes carefully to get the best results.

There is also a misconception that dutch cocoa powder is less healthy than conventional dark chocolate. This is because the process of ‘dutching’ reduces considerably the antioxidants present in the cocoa powder. Even minimal use of the process has a major effect on the flavonoids. But on the other hand even the reduced antioxidants are good enough to have the positive effect that one looks for in chocolates.

All said, dutch cocoa powder is a good alternative to make milder chocolates that can be smooth flavored. Since dutch cocoa powder easily blends and dissolves in various media, it can be used as an important ingredient of sophisticated recipes of gourmet desserts. Its superior color also enhances aesthetically the rich look of the dessert.