In the early 19th century, the Dutchman Coenraad Johannes van Houten discovered that

the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they

were roasted. Ever since the end of the 19th century, all industrial chocolate makers have

practiced this alkalization process to modify the flavor and the color of the final product.

Another technical term for alkalization still used today is the ‘Dutch process’ or ‘Dutching’.

Joy is the author of this solution article.

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