Cocoa powder is essentially ground up roasted cocoa bean particles. It is made from the left over cakes that result after most of the cocoa butter is extracted. It is the most concentrated version of chocolate. It has pronounced astringency and bitterness. Its pH is around 5.
"Dutched" or alkalized cocoa is cocoa powder that has been treated with potassium carbonate. This alkaline substrate brings its pH to 7 or 8 and encourages astringent phenolics to form flavorless dark pigments, thus reducing the astringency, bitterness, and flavor of the cocoa. Dutched processed cocoa has a milder chocolate flavor despite its darker color.
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