Cocoa - Dutched

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Dutched cocoa takes its name from Holland, the country of its origin. The Dutching process provides alkalization to reduce the cocoas natural acidity and bitterness. This results in a deeper brown color and a smoother, mellower flavor that is better suited for hot cocoas, coffees, or other warm beverages.

Spice Fun Fact: The ʺDutchʺ process was invented in the early 1800s by a Dutchman and involves alkalizing the cocoa, thus reducing some of the sourness and bitterness of cocoa powder.
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