Product Description
PURPOSE
WHAT IS IT?
Dutch-processing is a method of neutralizing acidity in cocoa by washing it in a potassium solution. The result is a mellower flavor, but also a much darker cocoa powder. Similar in flavor to raw cocoa, this ebony powder adds quite the visual to baked goods.
EXPERIENCE
The bitter factor is mellowed out but the flavor is extra intense and quite dark. Contains all the delicious notes you’d expect from regular cocoa, including the roasted and nutty flavor of chocolate bars.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Melted into Mexican hot chocolate
- Baked into cakes
- Added to Latin American dishes and stews
- Used in chocolate ice cream
IMPROVISATIONAL ‘RIFFS’
- Blend into chili for bitterness and depth without sweetness
- Dust over seared steak with chile and espresso rub
- Stir into mole with toasted sesame and dried chiles
THE BACKSTORY
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus is responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time.
AKA
Dark Cocoa Powder (Dutch Processed)
Dark Cocoa Powder (Dutch Processed) (English)
Cacao en polvo oscuro (procesado al estilo holandés) (Spanish)
Cacao en poudre foncé (procédé hollandais) (French)
Dunkles Kakaopulver (alkalisiert, niederländisches Verfahren) (German)
Cacao in polvere scuro (processo olandese) (Italian)
Cacau em pó escuro (processado à holandesa) (Portuguese)
Donkere cacaopoeder (Nederlands bewerkt) (Dutch)
Mørkt kakaopulver (hollandsk behandlet) (Danish)
Mörkt kakaopulver (holländskt behandlat) (Swedish)
Mørkt kakaopulver (nederlandsk behandlet) (Norwegian)
Tumma kaakaojauhe (hollantilaisprosessoitu) (Finnish)
Ciemne kakao w proszku (proces holenderski) (Polish)
Tmavé kakaové prášek (holandský proces) (Czech)
Tmavý kakaový prášok (holandský proces) (Slovak)
Sötét kakaópor (holland eljárással feldolgozott) (Hungarian)
Temen kakav v prahu (nizozemsko obdelan) (Slovenian)
Tamni kakao prah (holandski proces) (Croatian)
Tamni kakao prah (holandski proces) (Serbian Latin)
Тамни какао прах (холандски процес) (Serbian Cyrillic)
Cacao pudră închisă (proces olandez) (Romanian)
Тъмен какао на прах (холандски процес) (Bulgarian)
Σκούρο κακάο σε σκόνη (ολλανδική επεξεργασία) (Greek)
Koyu kakao tozu (Hollanda işlemi) (Turkish)
Тёмный какао-порошок (голландская обработка) (Russian)
Темний какао-порошок (голландська обробка) (Ukrainian)
Цёмны какаа-парашок (галандскі працэс) (Belarusian)
მუქი კაკაოს ფხვნილი (ჰოლანდიური პროცესი) (Georgian)
Մուգ կակաոյի փոշի (հոլանդական մշակմամբ) (Armenian)
אבקת קקאו כהה (בעיבוד הולנדי) (Hebrew)
مسحوق كاكاو داكن (معالج بالطريقة الهولندية) (Arabic)
پودر کاکائو تیره (فرآوری هلندی) (Persian)
गहरा कोको पाउडर (डच प्रोसेस्ड) (Hindi)
گہرا کوکو پاؤڈر (ڈچ پروسیسڈ) (Urdu)
গাঢ় কোকো পাউডার (ডাচ প্রক্রিয়াজাত) (Bengali)
ਗੂੜ੍ਹਾ ਕੋਕੋ ਪਾਊਡਰ (ਡੱਚ ਪ੍ਰੋਸੈਸਡ) (Punjabi)
கருப்பு கோகோ பொடி (டச்சு செயல்முறை) (Tamil)
డార్క్ కోకో పొడి (డచ్ ప్రాసెస్) (Telugu)
ಡಾರ್ಕ್ ಕೋಕೋ ಪುಡಿ (ಡಚ್ ಪ್ರೊಸೆಸ್ಡ್) (Kannada)
ഇരുണ്ട കോക്കോ പൊടി (ഡച്ച് പ്രോസസ്സ്) (Malayalam)
ผงโกโก้สีเข้ม (ผ่านกระบวนการดัตช์) (Thai)
Bột ca cao đậm (xử lý kiểu Hà Lan) (Vietnamese)
Bubuk kakao gelap (diproses Belanda) (Indonesian)
Serbuk koko gelap (diproses Belanda) (Malay)
Pulbos ng dark cocoa (Dutch processed) (Filipino/Tagalog)
深色可可粉（荷兰工艺）(Chinese Simplified)
深色可可粉（荷蘭工藝）(Chinese Traditional)
ダークココアパウダー（ダッチプロセス）(Japanese)
다크 코코아 파우더 (더치 프로세스) (Korean)
Хар какао нунтаг (Голланд аргаар боловсруулсан) (Mongolian)
Poda ya kakao nyeusi (mchakato wa Uholanzi) (Swahili)
Impuphu yekhokho emnyama (indlela yaseDashi) (Zulu)
Donker kakaopoeier (Nederlands verwerk) (Afrikaans)
የጨለማ ኮኮዋ ዱቄት (የኔዘርላንድ ሂደት) (Amharic)
Budada kookaha madow (habka Dutch) (Somali)
Pọ́ńdà koko dudu (ọna Dutch) (Yoruba)
Ntụ ntụ koko ojii (usoro Dutch) (Igbo)
Poud kakawo nwa (pwosesis Olandè) (Haitian Creole)
Pulvis cacao obscurus (processu Batavo) (Latin)
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