Cocoa Powder | Dutched

CANADIAN DUTCH COCOA
Dutched cocoa is darker, milder in flavor, and more dispersible than Natural Cocoa. Alkalized or “Dutch Cocoa” is produced by adding an alkali to neutralize the natural acids – this process is called “Dutching” – developed in 1828 by Coenraad Johanness van Houten, the same man who developed a hydraulic press for separating cocoa solids and cocoa butter which revolutionized the chocolate production industry. Available in Fair Trade, and from an allergen-free facility.