Why Is Cocoa Powder Alkalized?

Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the colour, ranging from a deep reddish brown to nearly black. The level of acidity and colour will vary depending on the level of alkalization.

Is alkalized cocoa powder better?

Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue. Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes.

What is the difference between alkalized and non alkalized cocoa?

Cocoa is a pure unsweetened powder made by extracting much of the cocoa butter from the chocolate mass. This leaves a dry solid cake, which is then sifted to a fine powder. ... Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor.