What's up with "Dutch process"? It sounds so exotic - cocoa, in the manner of the Nederlanders. Well, not so much. As Sam from Becks & Posh learned during her cooking class with David Lebovitz, Dutch process cocoa should be used when you're cooking with baking powder, while non-Dutch should be used with baking soda. If there's no leavening, either can be used.
What is "Dutch process," anyway? It is an alkanization process meant to reduce the acidity and darken the color. It's called "Dutch" because its inventor, Conrad J. van Houten, was a Dutch chocolate maker. His invention, which allowed chocolate to be mixed with sugar and then added back to butter, is the reason we have chocolate bars today. So yay for him.
There is one theory, though, that cocoa that's been treated to reduce its bitterness was of inferior quality to begin with - and by virtue of being non-alkanized, must be better tasting. There's nothing to mask any natural bitterness.

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