Alkalized cocoa is made in the same manner as natural process cocoa except that the nibs are treated with alkali at the time of roasting. During cocoa processing: the process cake is separated from the fat (cocoa butter), and ground. The percent fat left in the ground powder is from 10 to 25%.
This cocoa powder is not very soluble in water. A process of solubilizing the cocoa powder was developed by C.J Van Houten. The process was novel in that it used alkali.
The addition of alkali produces a pH of 6.0 to 8.8 in Dutch process chocolates. In contrast, the pH range without the Dutching process is about 5.2 to 6.9.
Chocolate products without added alkali are referred to as natural chocolate.
One of the benefits of Dutch cocoa or chocolate is its reduced tendency to settle out when combined with liquids. The Dutching process develops a more soluble and darker in color.
It also brings out a full fine chocolate flavor, reduces the potential for bitterness and counteracts the acid flavor found in a natural process cocoa.
Chocolate Dutching process