Dutch process cocoa
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0Dutch process cocoa or Dutched cocoa is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
Alkalizing agents employed vary, but include potassium carbonate or sodium carbonate.
Dutching greatly reduces the levels of flavonoids in cocoa. However since cocoa has very high levels, even Dutched cocoa still has high levels.
Source: https://en.wikipedia.org/wiki/Dutch_process_cocoa
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