Dutch process cocoa

Baking chocolate, unsweetened, squares
Nutritional value per 100 g (3.5 oz)
Energy	922 kJ (220 kcal)
Carbohydrates	58.3 g
Sugars	1.76
Dietary fiber	29.8 g
Fat	13.1 g
Protein	18.1 g
Other constituents	Quantity
Water	2.7 g
Caffeine	78 mg
Theobromine	2630 mg
	Link to USDA Database entry
	Units; μg = micrograms • mg = milligrams; IU = International units;
	†Percentages are roughly approximated using US recommendations for adults. ; Source: USDA FoodData Central

Dutch processed cocoa
	Dutch process cocoa (left) compared to natural cocoa (right)
Alternative names	Dutched cocoa
Type	Cocoa
Place of origin	Netherlands
Created by	Coenraad Johannes van Houten
Main ingredients	Cocoa powder, alkalizing agent

Dutch processed cocoa, Dutch cocoa, or alkalized 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 (E501), sodium carbonate (E500), and/or sodium hydroxide (E525).

Dutching greatly reduces the levels of certain phytochemicals in cocoa.

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