Treated with a special alkali process; specifically referring to cocoa that has been processed with alkaline to darken its color and reduce acidity.
From 'Dutching' or 'Dutch process', named after Dutch chemist Coenraad Van Houten who developed the alkaline treatment method for cocoa in the 1820s.
Dutched cocoa is a hidden example of how language memorializes inventors—Van Houten's 19th-century innovation still bears his nationality's name, even if most chocolate lovers never learn where it came from.
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