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.