"Dutch Process" Cocoa Powder

Dutch process cocoa powder has been treated with an alkalizing agent (usually potassium carbonate) to neutralize its natural acidity, raising the pH from acidic to neutral. This process, invented in the Netherlands in the 1800s, creates several key benefits: the cocoa develops a deeper, more mellow chocolate flavor with less bitterness compared to natural cocoa powder. It also produces a darker, richer color that's especially striking in baked goods. The neutralized acidity means it won't react with baking soda the same way natural cocoa does, making it ideal for recipes using baking powder as the primary leavener. The result is smoother, more sophisticated chocolate flavor.