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Alkalization
A process of neutralising the acidity of cocoa with potassium carbonate. This also brings out more chocolate color, resulting in a darker cocoa. Also known as Dutch process or Dutching. Since the end of the 19th century, all commercial chocolate manufacturers have used this technique, which modifies the flavour and colour of the cocoa. Cocoas and chocolates that are 100% natural will not be alkalized.
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- Part of Speech: noun
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- Industry/Domain: Candy & confectionary
- Category: Chocolate
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