Dutch process chocolate 595121 225008719 2008-07-11T12:59:31Z Ronaldomundo 4589154 '''Dutch process chocolate''', or '''Dutched chocolate''',<ref name="ab"/> is [[chocolate]] that has been treated with an [[alkali]]zing agent to modify its color and give it a milder flavor, among other things, compared to "natural cocoa" extracted with the [[Broma process]].<ref name="ab">"[http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_20218,00.html Art of Darkness II: Cocoa]", ''[[Good Eats]]'' Episode EA1E08, [[Alton Brown]]</ref><ref>"[http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6212 Marble Cake]", ''[[Food Network]]''</ref> 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 [[Netherlands|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:<ref name="ab"/> * Lowers [[acid]]ity; * 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.<ref>[http://www.thenibble.com/reviews/main/chocolate/glossary.asp#d Chocolate Glossary - Chocolate Dictionary, Terms and Definitions<!-- Bot generated title -->]</ref> == References == <references/> == See also == * [[Broma process]] * [[Pier Gerlofs Donia]] [[Category:Chocolate]] [[Category:Dutch cuisine]] {{ingredient-stub}}