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Dutch Chocolate?
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A Dutch chocolate is a kind of chocolate that has been alkalized to modify its color and give it a taste similar to that of natural cocoa extracted with the Broma process. The chocolate was developed during the early 19th century by Coenraad Johannes van Houten. It has a neutral pH and not acidic like natural cocoa, therefore it cannot be used as a leavening agent where baking soda is used.
Ask.com Answer for: dutch chocolate
Dutch process chocolate
Dutch process chocolate or Dutched chocolate, is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared ... More »
Q&A Related to "Dutch Chocolate?"
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Dutched cocoa is often regarded as one of the finest of European chocolates. It is unique from other kinds of cocoa in that Van Houten invented the cocoa press and created a process
http://www.ehow.com/info_8320389_dutch-chocolate.h...
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1. Mix 2 1/4 c. flour, 1 1/4 tsp. baking soda and 1 tsp. of salt in a medium-size mixing bowl. Set the bowl aside for a few minutes. 2. Heat 1 c. of unsalted butter, 2 1/4 c. of firmly
http://www.ehow.com/how_8727048_bake-double-dutch-...
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Conrad Van Houten invented Dutch chocolate in 1828. Van Houten, a Dutch chemist and chocolate manufacturer, developed the "dutching" process. His methods involved squeezing
http://www.answerbag.com/q_view/2046935
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A process of neutralizing the acidity of cocoa with potassium carbo...
http://www.chacha.com/question/what-is-dutch-choco...
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