What is Dutch-process cocoa?

Cocoa powder treated with potassium carbonate (a mild alkali) after pressing, neutralizing its natural acidity (pH 7.0-8.5 vs natural cocoa's 5.0-6.0), deepening the color, and smoothing the flavor. Named after Coenraad van Houten, the Dutch chemist who patented the process in 1828. Produces a darker, mellower, less acidic chocolate flavor than natural cocoa. Brands: Droste, Valrhona, Cacao Barry, King Arthur Double Dark. Pairs with baking powder (which has its own acid). The default for fudge brownies in this library because the smoother flavor doesn't compete with brown sugar and chopped dark chocolate.