05 Oct What is Dutch Processing?
Dutch processing is a method that alkalize cacao beans with potassium or sodium carbonate –and that is one of the main reasons behind of the flat and slightly salty taste in processed cacao powder, as well as the chocolate made with these ingredients which is lowered to the level of candy. Dutch processing was developed in at 1828 by a Dutch chemist named Coenraad Van Houten and paved the way to mass produced chocolate. Mr. Van Houten is also responsible for another milestone processing method, which is the separation of the cacao bean into cacao butter and cacao powder (in...