Handle the heart with Dutch Chocolate

History of Dutch Chocolate

After years of experiments in 1828, Cienraad Van Houten a Dutch chemist found out a better way to make chocolate rather than the traditional method. He used a large hydraulic press to separate the cocoa butter from the chocolate liquor. This process reduced the fat content of cacao and to reduce the acid taste he added alkali – carbonate of potash before the roasting process is known as Dutching. It made the chocolate less bitter and easier for mixing. The alkalizing agent makes it easier to mix in milk and other drinks.

Dutch chocolate

The chocolate is treated with an alkalizing agent which changes the color of the chocolate and gives it a milder taste as compared to natural cocoa. It is also used as a basis for eatables like ice cream, hot cocoa, and baking. The Dutch process chocolate smoothes flavor, increases solubility, changes color and lowers acidity level.

Advantages and disadvantages of having chocolate

Chocolate is fully loaded with nutrients and has many positive effects on the body. The quality chocolate contains fiber, iron, magnesium, manganese, copper and much more. Research has shown eating chocolate for five days could improve blood flow to the brain. Cocoa contains substance like caffeine and theobromine which are the key reason for the improvement of brain functions in the short term. The flavonols in chocolate can protect against sun damage, increase skin density and hydration and also improves blood flow to the skin. Many studies have shown that cocoa power helped in decreasing oxidized LDL (bad cholesterol) in men. It also reduces insulin resistance which is a common risk factor for causing many diseases like heart disease and diabetes. The antioxidants present in the chocolate protects the skin from free radical damage. Having regular dark chocolate makes the skin smooth and keeps the skin moist and well nourished. Stress is bad at any age and the contents in dark chocolate help in reducing the stress and relaxes a person. Having more chocolate also has some side effects such as these dark chocolate contains high calories with high sugar and fat. Eating too much chocolate in one sitting can also lead to cavities.

How is dutch chocolate different from natural chocolate?

Dutch process cocoa cakes are slightly darker and fudgier than the naturally processed cake. The dutch has rich color and tighter crumb. The natural power is made of cocoa beans which are roasted, dried and ground into a fine powder. It is best for preparing cake and pastries as it reacts with baking soda. It also can be served with milk as a chocolate drink which gives a strong taste. On the other hand, dutch chocolate has a more neutral taste and darker color. However, the powder of Dutch and natural chocolate can be interchanged as the difference is negligible. For neutralizing the acidic effect combination of baking powder is used with Dutch cocoa powder and baking soda is used for natural cocoa powder.

Various Dutch Chocolate options

There are varieties of cakes prepared using dutch chocolate such as black forest, choco chips, Choco Marble, chocoverry, Oreo chocolate, chocolate bouquet, photo cake, special cake 14, chocolate flower, special cake 11, Dutch chocolate pastries, and Dutch chocolate cake.