Chocolate Processed With Alkali?

Looking at labels, it is easy to come by the phrases “chocolate processed with alkali” or “dutched cocoa”, but what, exactly, do those mean? Alkalization is a process in which cocoa nibs/chocolate liquor are processed with a basic compound to increase pH which results in less bitter taste, more soluble cocoa product, and chocolate’s dark-brown hue. This process may be very beneficial for selling the product; however, it removes some of the heart-protective flavanol antioxidants that are naturally in cocoa. In terms of receiving health benefits, when shopping for chocolate and/or cocoa try to aim for products that are at least 70% cocoa and do not have “dutched” or “cocoa processed with alkali” on the labels.

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