is dutch processed cocoa bad for you

To make certain you have the right product, check the label when buying cocoa powder. Fry’s Cocoa) usually contains sodium carbonate, which may alter the flavor of your final product. Dutch-Processed Cocoa Dutch-processed cocoa, also called alkalized, unsweetened cocoa powder, appears a shade or two darker than natural cocoa and has its natural acids neutralized with an alkali. We’d be missing those precious acids! Dutched cocoa can have as few as half the phytonutrients, but that just means you have to use twice as much! In cakes and brownies, the Dutch-processed cocoas tend to produce moister and deeper colored baked goods—an advantage that makes it a favorite of many pastry chefs. Dutch-processed cocoa also dissolves more readily than natural cocoa. SHort Answer: So no it is not healthy Most research shows that eating dark chocolate or cocoa products for 2-8 weeks can lower the top number in a blood pressure reading (systolic blood pressure) by 4 … According to Fine Cooking, you can replace up to 3/4 cup of natural, unsweetened cocoa powder with Dutch-processed in most recipes, but not the other way around. Obviously, this automatically excludes the cocoa in cookies and cakes and some of the cocoa powder you may find in your store. In recipes, pairing natural, unsweetened cocoa with an alkaline ingredient in the form of baking soda, helps neutralize the acidity. Dutch process means it has been chemically manipulated to reduce acidity! Polyphenols are … But your Dutch-processed Cocoa Powder is like… super dark. “The process darkens the cocoa ingredients, changes the taste by reducing bitterness, and increases the dispersability of cocoa powder for various applications such as beverages.”1 In the U.S., food labeling regulations require that alkalized cocoa powder or liquor must be declared as “cocoa (liquor) treated with alkali.” Labeling requirement in other parts of the world differ, making it difficult for consumers to ascertain whether imported cocoa powder or cocoa liquor has been treated in this way.Dutching makes a difference in the health value of cocoa. Thanks, Eduardo. This reduces bitterness and gives it a milder, more mellow flavor. Cocoa is heated with high heat and processed for a smoother, sweeter taste, but the heat processing kills much of its amazing nutrients and powerful antioxidants.   This is because you are getting more of the healthy cocoa, with less of the unhealthy sugar and fat. While it’s highly unlikely to occur, cocoa powder can also eventually go rancid. According to Hershey’s, heavily alkalized cocoa has less than half the ORAC score (a measure of antioxidant activity) of natural cocoa. This is an important process that does a few things. Do not use the type of cocoa intended as a drink mix for baking by mistake; it has some cocoa powder in it, along with sweetener and powdered milk. In doing so, alkalizing alters the flavor of the cocoa and darkens the color, making it appear to be more chocolatey. Longer version: Dutch cocoa is cocoa that has been processed with alkalai. You can use chemically neutral, Dutch-processed cocoa in conjunction with baking powder or the presence of other acids in recipes. The type of cocoa powder you use in a recipe can have a big effect on how it turns out, especially if you use the wrong kind. The process was created in 1825, and it enabled commercial confectioners to produce better products on a larger scale. Ultra dark cocoa has a very mild chocolate flavor that is counter intuitive to its dark color. Cocoa powder comes in two distinct unsweetened varieties, normally referred to as natural and Dutch-processed. But your Dutch-processed Cocoa Powder is like… super dark. Dutch-processed cocoa powder is made from cocoa beans that have been washed with an alkaline solution before they are ground into cocoa powder. It is slightly more bitter than Dutch-process cocoa, and it has notes of fruitiness that are less noticeable or altogether missing in Dutch-process cocoa. Cocoa processed with alkali, commonly called "dutched" cocoa, is not unsafe, but may offer less health benefit due to a reduction in flavanols. The chemistry thought to be responsible for its cardiovascular health benefits is the flavanol (flavan-3-ol) antioxidants. Miller et al. This reduces bitterness and gives it a milder, more mellow flavor. The difference between a chocolatey chocolate dessert and a kind-of-chocolatey-but-not-really-hitting-the-spot chocolate dessert is in the cocoa … The chemistry thought to be responsible for its cardiovascular health benefits is the flavanol (flavan-3-ol) antioxidants. Chocolate Cake. For example, Dutch-processed cocoa (e.g. Popular Videos. Use the type of cocoa powder called for in the recipe if possible; substitutions aren't recommended because they can affect the way baked goods look, taste and rise. You’re right! Replace 3 tablespoons of Dutch-processed cocoa powder with 1 ounce of unsweetened baking chocolate, plus 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder called for. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. The unsweetened Dutch processed cocoa is one that hasn’t been further processed with more additives like sugar and milk. But do not use dutch-process for natural! It only contains 6 grams of sugar and four ingredients: cacao beans, cocoa butter, raw … Wild’s cocoa powder is non-Dutch processed, created instead using the natural method of a hydraulic press to preserve more of the antioxidants and minerals. Cacao is full of health benefits and is a healthy option when it comes to indulgence, but it is possible to have too much of a good thing. Benefits of Unsweetened Cocoa Powder. Since Dutch processed cocoa isn’t acidic, it doesn’t react with alkaline leavening agents like baking soda. Intensely chocolate, bitter and slightly acidic, the complex quality of natural, unsweetened cocoa powder provides the rich, deep flavor in products such as brownies or devils-food cake. First, it will make the cocoa darker, and second it gives it a more rich flavor. Next, find out the difference between Dutch process and regular cocoa powder. )The data in paper #1 show that the treatment of cocoa with alkali does have a detrimental impact on what you get from eating natural cocoa by reducing flavanols; about 40% of the natural level of flavanols is retained on average for lightly Dutched powders and an average of about 22% is retained in medium alkali treated powders.1Since natural cocoa has a very high content of flavanols, even the losses seen in the light and medium alkali processing still leave the flavanol content in the top 10% of measured foods with detectable flavanols in the USDA database.1 Nevertheless, as the authors note, compared to natural cocoa powder, alkali treatment or Dutching does substantially reduce the level of flavanols in cocoa powders and represents an important processing step during which losses can occur.”1. This fair-trade Dutch cocoa falls into the range of 22 to 24% cocoa butter, which … The process of making cocoa powder removes most of the fat (cocoa butter) from the chocolate, but … (Check out the photos -- it's the one on the left.) Possibly it would be relatively expensive as compared to ordinary natural cocoa and Mars, Inc. is not prepared (yet) to invest in a costly promotional campaign. Although, it’s not a good idea to substitute Dutch-processed cocoa when you’re out of natural cocoa powder. In the form of cocoa powder. Dutch Process Cocoa Powder. Evidence from the literature indicates that natural cocoas are high in flavanols, but when the cocoa is processed with alkali, also known as Dutch processing or Dutching, the flavanols are substantially reduced. When selecting a cocoa powder, other than the choice between natural and Dutch-processed, you also need to look at the label in order to pick the one that is most suitable to your cooking pursuit. As you can see, cacao has almost four times the antioxidant power as processed cocoa. = 3/4 cup. Nu Naturals. About natural cocoa vs dutch processed cocoa, you suggested using some baking soda to reduce the acidity of the natural cacao. It's great in desserts from cakes and cupcakes to cookies and candy, and a tablespoon can transform a pot of chili or … Regular cocoa has a pH of 5-5.9. The difference in the pH is the reason why you usually find dutch processed cocoa in recipes that are less acidic and that usually contain baking powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed. Cocoa processed with alkali, commonly called "dutched" cocoa, is not unsafe, but may offer less health benefit due to a reduction in flavanols. Many cake mixes and other off-the-shelf chocolate products contain cocoa powder processed with alkali. Dutch process cocoa powder (also sometimes called "alkalized," "European style," or "Dutched") is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7. By adding baking soda to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn't interact unfavorably with the other ingredients in the recipe. In the U.S., food labeling regulations require that alkalized cocoa powder or liquor must be declared as “cocoa (liquor) treated with alkali.” Labeling requirement in other parts of the world differ, making it difficult for consumers to ascertain whether imported cocoa powder or cocoa liquor has been treated in this way. With that small tweak, unsweetened cocoa powder should perform much like Dutch-processed cocoa powder in the recipe, though the finished recipe may be a bit lighter in color. Please do not wait to experience the negative affects and get off this drug as soon as you can. It is hard to find Dutch-processed cocoa, in my personal experience. Although, it’s not a good idea to substitute Dutch-processed cocoa when you’re out of natural cocoa powder. Dutch processed cocoa has a pH of around 7. The dutch processing removes some of cocoa's natural bitterness, so that the pure chocolate flavor can come through. Dutch Processed (alkalized): Made from cocoa beans that have been washed in a potassium solution that neutralizes their acidity. Two Types of Unsweetened Cocoa Powder. But even then you can’t be certain that you’re getting much in the way of the beneficial flavanols. The authors also point out that there can be a 20-fold difference between the lightest alkalized powder (24.56 mg/g) and the most heavily alkalized powder (1.33 mg/g), making the ingredient statement that tells you that the cocoa has been treated with alkali “almost meaningless as a tool to predict the total level of flavanols in the final product.”1 We avoid alkalized cocoa entirely, purchasing natural cocoa in bulk and using it for any foods we want to contain cocoa, such as smoothies and baked goods. The richest chocolate you can get from them is their Dark Blackout bar, which is 85% cocoa. 1. If you want to continue using cocoa in your coffee, I suggest looking for products that haven’t undergone Dutch processing – that is, they haven’t been treated with an alkali to neutralize cocoa’s natural acidity. And according to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Chocolate production starts by grinding roasted cacao beans into a thick paste called chocolate liquor. Natural cocoa is slightly less processed, though it is slightly more acidic. Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue. Natural cocoa powder, on the other hand, is not treated with alkali. Hershey's Cocoa Powder gives you a healthy way to flavor beverages and sweets. Here is what you need to know: the higher the percentage of cocoa in a chocolate product, generally the healthier it is for you. We hear about health benefits of chocolate all the time, but the bottom line is that most of these health benefits relate to ‘cacao’ and not nearly as much to ‘cocoa’. You are absolutely right that alkali-processed “ dutched ” cocoa is not as healthy (See Update on Chocolate for the graph and Healthiest Chocolate Fix for some other chocolate comparisons). Next, find out the difference between Dutch process and regular cocoa powder. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Pressing produces two end products, cocoa butter and cocoa powder. Is cacao good or bad for you? For example, Dutch processed cocoa is further processed to remove some of the acidity from the product. If you must replace Dutch-processed, try adding a pinch of baking soda for every ounce of natural cocoa. There really isn't another name for Dutch processed cocoa. *These statements have not been evaluated by the Food and Drug Administration. Dutch process cocoa powder is more commonly found in Europe and has a few properties that set it apart from natural cocoa powder. The researchers sent three types of cocoa powder down the lab-rigged digestive path: lightly processed, moderately processed and Dutch-processed. These products are not intended to diagnose, treat, cure, or prevent any disease. If you can’t taste chocolate, you might want to make a trip to the grocery store! Aroma The variety of scents given off by individual chocolate. Alkalized or Dutch Processed Cocoa Powder Cocoa powder that has been chemically treated (usually with potassium carbonate) to reduce acidity. It has abundant nutrients that can help you prevent disease and slow aging. Dutch-processed cocoa, also called alkalized, unsweetened cocoa powder, appears a shade or two darker than natural cocoa and has its natural acids neutralized with an alkali. His credits include novels under the Dell imprint and for Harlequin Worldwide. The majority of health care professionals advise against the intake of any caffeine in a pregnancy diet. If you’re in a bind, you can use natural cocoa powder for dutch-process. kitchen math: 2-1/4 oz. Benefits of Natural and Dutch Processed Cocoa Powder * There are basically two types of coca powder which includes the natural powder and the Dutch processed powder. Steve Hamilton has been writing professionally since 1983. The grating process grinds the cocoa into the fine powder used to make unsweetened cocoa powder. We’d be missing those precious acids! Natural cocoa does not state Dutch-processed cocoa or cocoa processed with alkali on the label. Sugar isn’t good for us either. Dutch-processed cocoa powder is. Cocoa is the non-fat component of cocoa liquor, made by grinding cocoa beans. Cocoa presents both risks and advantages for pregnant women. For Dutch-process cocoa, look for Dutch, Dutch-processed, European or alkalized. The alkaline solution neutralizes the natural acidity of the cocoa beans, and it gives the cocoa powder a darker color and a milder, smoother chocolate flavor. Cocoa is frequently dutched—treated with alkali in a 180 year old process — for several reasons. Purdue University: Chocolate, It’s ok, Really! Cocoa powder processed with alkali is also known as dutch process. * The natural powder is made from cocoa beans solids which are roasted, dried and ground into fine powder. Since cocoa powder can be acidic (natural) or neutral (dutched), always stick with the type of cocoa called for in that recipe. Popular Videos. The difference is that Dutched cocoa has an extra step in the manufacturing process. If you drink cocoa in the form of hot chocolate, the beverage typically contains a small amount of caffeine. This means raw or minimally-processed cacao is a superfood. However, ConsumerLab has identified at least one product with alkalized cocoa that is high in flavanols. However, chocolate offers promise as a diet aid because cocoa contains components called polyphenols that have been shown to inhibit digestion. The data in paper #1 show that the treatment of cocoa with alkali does have a detrimental impact on what you get from eating natural cocoa by reducing flavanols; about 40% of the natural level of flavanols is retained on average for lightly Dutched powders and an average of about 22% is retained in medium alkali treated powders. 1 tsp per x grams of cocoa)? For many, this deepens the flavor of the cocoa powder because sugar (or other ingredients) don’t have to overcome the slightly acidic taste of the cocoa before enhancing its flavor. If you’re in a bind, you can use natural cocoa powder for dutch-process. So how do you get the benefits of the cacao bean without the bad stuff? The process of alkalizing, or Dutching, cocoa began in the mid-1800s in Holland as an effort to control the quality of cocoa production. The resulting cocoa is consistently darker in color, mellower in flavor, and less acidic than the natural (non-alkalized) powder. Meghan is an entertainment and lifestyle writer with a soft spot for nostalgic snack foods. There is a third option in cocoa powders as well: a combination of natural and Dutch cocoa. I tested two chocolate cakes; the first called for baking powder, a mix of … If you want to continue using cocoa in your coffee, I suggest looking for products that haven’t undergone Dutch processing – that is, they haven’t been treated with an alkali to neutralize cocoa’s natural acidity. Dutch processed cocoa has a pH of around 7. Copyright © 2020 Leaf Group Ltd., all rights reserved. Dutch-Processed Unsweetened Cocoa Powder . Gosh, that sounds fascinating, doesn’t it? I forget what they called it, but the container had a shiny silver label on it, and it was easily the least expensive dutch-process cocoa I could find in the supermarket here. The fat is saturated cocoa butter, and is one of the few plant fats that’s actually bad for us; it raises our cholesterol. This gives the cocoa powder a darker color and a generally smoother flavor. Meghan De Maria. It’s made from cacao beans that have been washed with a potassium solution to neutralize their acidity to a pH of 7. This is done to make the taste of the end product richer and less acidic. Still, you have to imagine that they are spending money on research in preparation for marketing it, probably to substantiate health claims they want to make for it. Meghan is an entertainment and lifestyle writer with a soft spot for nostalgic snack foods. Life Enhancement Blog with Durk and Sandy. David Lebovitz: Cocoa Powder FAQ -- Dutch-Process & Natural Cocoa Powder, Fine Cooking: Dutch-Processed Cocoa Powder, What's Cooking America: Questions & Answers -- Types of Cocoa. According to the Hershey Center for Health and Nutrition, natural, unsweetened cocoa powder can deliver up to 90 percent more antioxidants than Dutch-processed. Their flavanol-enriched cocoa, Cocoapro™ is, after several years of published research, still not widely available or possibly not available commercially at all; we don’t know where to get it and we sure can’t understand what is holding up the release of this product. Hershey's did, in fact, make a dutched cocoa at one time. Exploratorium; The Sweet Lure of Chocolate; Jim Spadaccini. It is a darker brown in color, less reddish. A fascinating manufacturing process may not be the feature you use to choose a cocoa powder though, so here’s the foodie stuff. If you’re looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. Cocoa powder, the ground cacao powder that comes after you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. A lot of the cocoa powder on the market is a mixture of the two kinds. 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