I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and how to perform such process on chocolate* or just simply add a small portion of a alkalizing agent to chocolate during pressing stage? And will dutching chocolate powder taste better as instant hot chocolate drink vs natural chocolate powder?
Thank you in advance!
The details of how to perform alkalization, my friend, i'm afraid are going to be closely guarded trade secrets. Essentially it involves soluabilizing an alkalization agent in the presence of cocoa solids, variables include the alkali, concentration, time, temperature, state of the cocoa at the time of alkalization, pressure, moisture content, atmosphere, etc.
Be careful should you attempt this, as alkali can cause severe chemical burns if not handled properly or not effectively neutralized.
Most people prefer alkalized powder in their beverages over natural powder.
Thank you for your reply SeBastian,
I think if I want to make my own natural chocolate to dutched chocolate. I will just need to add 3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa. Am I correct?
I think that'd result in something very different than conventional alkalized cocoa powder as you know it today.