Use of the cocoa bean dates back to ancient civilizations and has come a long way since it was first discovered.  Would you believe that cocoa powder is only about two hundred years old?  Cocoa powder is used in everything from cakes to ice cream to candies to chocolate syrup! 

 There are two types of commonly used cocoa powder.  Natural cocoa powder and alkalized or Dutch process cocoa powder.  Today we’re going to focus on alkalized cocoa powder by giving you a bit on its history and the process of how it is made.

In 1828, a Dutch chemist by the name of C.J. Van Houten created a process that refined cocoa beans and led to the invention of cocoa powder.  This is why alkalized cocoa powder is also known as Dutch process cocoa powder.  Cocoa nibs come from the center of the cocoa bean and have a high percentage of cocoa butter which is a natural fat.  The press that Van Houten invented was able to extract a large portion of the cocoa butter that left a cocoa mass that could then be ground into cocoa powder.  Once cocoa powder was brought to the masses, it’s uses and applications grew exponentially.

The process for alkalizing cocoa most commonly begins with cocoa nibs prior to roasting and grinding.  The nibs are mixed with an alkaline solution of water and a range of alkaline agents.  Some that are regularly used are sodium bicarbonate, ammonium bicarbonate and potassium bicarbonate.  They are then heated, allowing enough time for the nibs to develop a deep rich color.  This will differ depending on the type of cocoa nibs used, the concertation of the alkaline solution and other variables.  The nibs are then dried at a temperature typically below 212 degrees and then roasted, at which point they will then be further processed to cocoa powder.

Natural cocoa powder tends to be more acidic and sits on the pH scale at around 5.  Alkalized cocoa powder is more neutral between 7 and 8 on the pH scale.  Alkalized cocoa has a more mellow flavor and a deeper, richer color than natural cocoa.  Since alkalized cocoa is more neutral, the need to use a leavening agent like baking soda is not needed.  Alkalized cocoa instead is usually paired with baking powder when used in baking.

Many professional cooks and bakers prefer to use alkalized cocoa because of its depth of flavor and unique color in comparison to natural cocoa.  We have some great options for medium brown and dark brown Dutch process cocoa.  Check them out if you want to stock up on products that can take a chocolate recipe to the next level! 

As always, Weaver Nut Company Inc. strives to bring the very best products to our customers.  Make sure to visit us online to see what else we have in our inventory.