Dutch Process Chocolate

Dutch Process Chocolate

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Dutch process chocolate, or Dutched chocolate, is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking. The Dutch process was developed in the early 1800s by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus is responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe up until that point.show more

Product details

  • Paperback | 68 pages
  • 152 x 229 x 4mm | 113g
  • Claud Press
  • United States
  • English
  • 6135847597
  • 9786135847598