Dutch process chocolate
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225008719
2008-07-11T12:59:31Z
Ronaldomundo
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'''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]]
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