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Semi-related topic - hot chocolate (the drink). Am I the only one who actually prefers the taste of the non-dutch (non-alkali-processed)? If it's processed, it
by Florin_Andrei 11y ago
Semi-related topic - hot chocolate (the drink). Am I the only one who actually prefers the taste of the non-dutch (non-alkali-processed)?
If it's processed, it loses all its kick. Also I suspect processing reduces whatever benefits it may provide.
- Gracana 11y agoWhere can I get some of the hot chocolate you describe? I've never had it and it sounds interesting.
- raddad 11y agoraw cacao nibs, 100% cacao https://nuts.com/nuts/cacao/organic-nibs.html https://nuts.com/nuts/cacao/organic-nibs.html
- dragonwriter 11y agoDutch process neutralizes the acidity of the chocolate, which might be what you perceive as losing the kick; in any case, there's plenty of debate as to which makes better hot cocoa -- you certainly aren't alone in preferring natural to dutch process for that use.
- mrob 11y agoI'm not sure if that's available in the UK. But I have tried many different cocoa powders, including some expensive ones, and by far my favorite is Cadbury Bournville. It's lighter colored than most and has a stronger flavor. Maybe it is non-dutched, or at least less so than usual?
- lobster_johnson 11y agoHow does one make "non-Dutch" cocoa?