Cocoa powder is produced by removing fat from cocoa liquor, the liquid product after grounding cocoa nibs from the beans of the cocoa tree. This is done by pressing the cocoa liquor using a mechanical or hydraulic press. Cocoa liquor is naturally acidic mainly because it contains acetic and lactic acid. For this reason, the resulting cocoa powder is quite acidic. Its pH level ranges between 5.3 to 5.8.
The hydrogen potential or pH measures how acidic or basic a substance is. A pH of 7 is neutral; a pH lower than 7 is acidic; and a pH higher than 7 is basic or alkaline.
To counter the acidity of natural cocoa powder, an alkaline substance or alkalizing agent can be added before or after roasting of cocoa beans, producing Dutch-processed cocoa powder or alkalized cocoa powder. This process is called the Dutch process (or “Dutching”). Dutch chocolate maker Coenraad Johannes van Houten invented Dutching during the early 19th century.
Aside from decreasing the acidity, the Dutch process also makes cocoa powder darker brown than natural cocoa powder. This is the result of the neutralization of the acid in the cocoa powder. The more alkalizing agent used, the darker the color. Alkalized cocoa powder is also milder (less bitter) and has a more complex flavor profile. Caramel-like molecules such as furaneol, pyrones, pyrazines, and thiazoles are increased with Dutching. Natural cocoa powder, on the contrary, can be astringent and harsh, overwhelming the presence of other flavors.
Many consumers prefer alkalized cocoa powder than natural because it produces better looking and better tasting baked products. Today, alkalized cocoa powder is the main component in modern chocolate and a key ingredient in popular food items such as ice cream.
HOW IT IS MADE
All cocoa, beans, nibs, and liquor that has been treated with an alkali agent are referred to as “alkalized” or “Dutched.” The process entails soaking the cocoa nibs in an alkaline solution. The alkali is used to raise the pH of the beans or nibs from 5.3 to 5.8 to near neutrality at 6.8 to 7.5. This depends on the alkali used and the purpose of Dutching. Numerous alkalizing agents can be used to produce alkalized cocoa. Commonly used include potassium carbonate, sodium carbonate, and sodium hydroxide.
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The process usually aims to change the color and flavor of cocoa powder or cocoa liquor. And to enhance the dispersibility or suspension of the cocoa solids in water.
During the process, the alkali solution is sprayed into a drum after it has been charged with the nibs, and the drum is subsequently slowly dried at a temperature below 212°F (100°C).
USING ALKALIZED COCOA POWDER
Cocoa powder is a frequent ingredient for baking and for drinking with added milk and sugar. However, it is worth noting that the main change with Dutch-processed cocoa powder is that its acidity has been washed and neutralized. With a neutral pH, it does not react with baking soda.
Why?
Baking soda is simply alkaline and needs an acid to completely activate, whereas baking powder contains both an acid and a base. Hence, recipes that include baking soda (sodium bicarbonate) must also include an acid, such as cream of tartar. Hence, baking soda is often paired with natural cocoa powder to activate it.
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Recipes that use alkalized cocoa powder, often calls for baking powder, which, too, has a neutral pH.
Many chocolate recipes that do not call for a leavening agent can use both cocoa powder options. Either type of cocoa powder can be used in foods such as ice cream and sauces. Although there will still be changes in color and flavor when using natural versus alkalized cocoa powder.
