Share NoshOnIt

THE TIP

Chocolate 101: Dutch-Processed Cocoa Powder

If you’ve ever cooked or baked with a recipe that calls for unsweetened cocoa powder, you might have seen that sometimes it’s labeled as “Dutch-processed.” Have you ever wondered what that actually means and how it differs from regular unsweetened cocoa powder? Here’s the answer:

In Dutch-processed cocoa powder, the cocoa beans are soaked in a low acidity alkaline solution before being dried and ground giving them a deeper chocolate flavor and making them more mellow.

It is a bit more expensive than regular unsweetened cocoa powder but Dutch-processed cocoa powder will give your dishes a deep, complex chocolate flavor that you just can get from anything else. Give it a shot in your next dessert and be sure to please all of the chocoholics around you.


  • Michael Bennett

    Thanks for the information!

    One somewhat pedantic note: “low acidity” and “alkaline” mean the same thing, as acidic means on the low end of the pH scale (7).