Alkalinised cocoa powder, often referred to as Dutch cocoa (or 'Dutched cocoa' in English), is a type of cocoa powder that has undergone an alkalinisation process. This process involves treating the cocoa beans with an alkaline solution, which affects several important aspects of the product:

Colour: Alkalisation can affect the darker colour of the cocoa powder, resulting in a darker and more intense finish in confectionery products.

Taste: The process reduces the bitterness and acidity naturally present in cocoa, leading to a smoother and more delicate taste.

Solubility: Alkalised cocoa tends to dissolve better in liquids compared to natural cocoa powder.

Chemical properties: Alkalisation affects the pH of cocoa powder, making it more alkaline. This can affect interactions with other ingredients, especially in baking. For example, baked goods that use alkalised cocoa may need to modify the amount or type of raising agent used.

Alkalised cocoa powder is often used in the confectionery industry, in the production of chocolate, desserts, ice cream and many other products. If a baking or dessert recipe calls for alkalised cocoa, it is recommended to use this particular type of cocoa, as replacing it with natural cocoa can affect the end result in terms of both taste and texture.