How the Dutch "Dutched" cocoa
"Dutched" cocoa takes its name from Holland, the country of its origin. In 1828 Coenraad Van Houten developed the "Dutching" process to reduce the acidity that develops during the fermentation stage of chocolate production. His "Dutched" cocoa (also called "alkalized" cocoa) was smoother, richer, and darker in color than the unprocessed "natural" cocoa, and quickly became the standard of fine European cocoas.

The Dutching process involves soaking the cocoa in a weak solution of calcium carbonate, or other alkali, to decrease the cocoa's acidity, smooth the flavors and enhance the color of the cocoa. It is interesting to note that calcium carbonate is the naturally occurring mineral that gives drinking water its "hardness". If you've ever seen the white mineral residue that remains after boiling water, this is calcium carbonate. Calcium carbonate is also the calcium source in many calcium dietary supplements, and in its crystalline form it becomes granite, limestone, or chalk.

Although "European-style" Dutched cocoa is an excellent cocoa, its pH balance is high, making it unsuitable for many American recipes that have been formulated with the more acidic natural cocoa as an ingredient. This difference in pH affects how leavening agents, such as baking soda or baking powder, react in the recipe. SACO Premium Cocoa, however, is a special blend of Dutched cocoa, to enhance flavor, color & texture, and natural cocoa, to give the cocoa the proper pH to work well in American recipes. You can use SACO's specially blended cocoa when a recipe calls for the richer "European" or "Dutched" cocoa, as well as with all your traditional recipes.