Why is potassium carbonate used in Dutch-process cocoa?

Potassium carbonate is used in the Dutch process to act as an alkalizing agent. By applying this food-grade alkali, manufacturers can partially neutralize the natural acids found in cocoa, such as acetic acid, or even create a strictly alkaline product with a pH as high as 8.0.1

This treatment, often called "Dutching," serves several functional purposes beyond simply adjusting the pH level:

• Color: It significantly darkens the color of the cocoa powder.1
• Flavor: It mellows the overall flavor profile.1
• Taste: It alters the specific taste characteristics of the final product.1

While potassium carbonate is the most common choice for this process, other substances like sodium carbonate may also be used to achieve similar results.1