Organic Cocoa Processed With Alkali

Cocoa processed with alkali, also known as Dutch-process cocoa, is made by treating natural cocoa powder with an alkaline solution. This process reduces the acidity of the cocoa, making it less bitter and darker in color. It is derived from cocoa beans, the seeds of the cacao tree.

Manufacturers use alkalized cocoa to create a smoother, less bitter chocolate flavor and a darker color in baked goods and confectionery. It is often found in cookies, cakes, brownies, ice cream, and chocolate-flavored beverages.

Cocoa processed with alkali is generally recognized as safe (GRAS) by the FDA for use in food. The alkalization process may slightly reduce the levels of certain flavanols, which are beneficial compounds found in natural cocoa. However, the overall health effects are similar to natural cocoa when consumed in typical amounts. International bodies like JECFA have evaluated cocoa and its preparations.