Dutching is a process invented by Coenraad Johannes van Houten (1801-1887), the son of the Dutch chocolate maker Casparus van Houten.

To further improve the taste of cocoa powder, cocoa beans are treated either before or after roasting with an alkaline substance (potassium carbonate) to increase the PH level from an acidic 5 to a neutral 7 or alkaline 8. This process reduces the astringent characteristics making Dutched cocoa powder milder in flavor in comparison to cocoa powder that has not been Dutched. Dutched is the most common form of cocoa.

Remember that when a baking recipe specifically calls for natural cocoa powder, do not substitute with Dutched. Some recipes rely solely on the acidity of natural cocoa powder to react with baking soda in order to leaven, so it’s best to follow the recipe accordingly. Because Dutched cocoa does not react with baking soda, it is often used in recipes calling for baking powder, unless there is a sufficient amount of other acidic ingredients in the recipe.

If a recipe doesn’t specify whether the cocoa is natural or Dutched, it is usually safe to assume that the recipe is calling for Dutched, since Dutched cocoa is more common.