How is Dutch-process cocoa made?

Dutch-process cocoa, often called "Dutching," is a method of treating cocoa nibs, liquor, or powder with a food-grade alkali solution to modify its chemical and sensory properties.1

The process, first developed by C.J. van Houten in the Netherlands, involves the following steps and effects:

• Neutralization: An alkaline solution—most commonly potassium carbonate, though sodium carbonate is also used—is applied to partially neutralize natural cocoa acids, such as acetic acid.1
• pH Adjustment: The treatment can raise the pH of the product to as high as 8.0.1
• Sensory Changes: Beyond altering the acidity, the process darkens the color of the cocoa, mellows its flavor, and changes its overall taste characteristics.1