|
Dutch Process Cocoa Information
This is an
excerpt from what author Dave Lieberman wrote in the
September 2008 issue (#113) of Saveur Magazine:
"We knew that
the use of cocoa was likely to produce a more concentrated
chocolate flavor, but, after making a few batches of
brownies using different kinds, we noticed that all cocoas
are not created equal. Most are labeled either "natural"
or "dutch process". What's the difference? Unlike natural
cocoa, the dutch-process variety is made from cacao beans
that have been treated with an alkaline substance, usually
potassium carbonate, which reduces their natural acidity.
The method, called dutching, was introduced in 1828 by a
Dutch chemist named Coenraad Johannes van Houten. By
reducing cacao's acidity, dutching eliminates the
sharpness that can overwhelm other aspects of the cocoa's
flavor. It also promotes a type of chemical bonding that
forms dark pigments, which, in turn, yield a
deeper-colored powder. Sure enough, the brownies made with
the dutch-process cocoa were darker and had not only a
richer, smoother chocolate taste but also a denser
texture; that's because a batter with lower acidity
doesn't set the egg and flour proteins as firmly as one
made with natural cocoa. So, if dark and fudgy is the way you like your brownies, go dutch."
--Dave Lieberman
^ Return to
Top
Return to
Chocolate & Cocoa |
