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Chocolate Terminology
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ALKALIZATION
A process of neutralizing the acidity of cocoa with potassium carbonate. This also brings out more chocolate color, resulting in a darker cocoa. Also known as Dutch process or Dutching. Since the end of the 19th century, all commercial chocolate manufacturers have used this technique, which modifies the flavor and color of the cocoa. Cocoas and chocolates that are 100% natural will not be alkalized.
Tags: process neutralizing acidity cocoa potassium carbonate chocolate color