Dutch-processed cocoa
- noun
- /dʌtʃ ˈprɑːsɛst ˈkoʊkoʊ/
- Specialized
:
cacao procesado al estilo holandés
- You should not substitute Dutch-processed cocoa for natural cocoa powder without adjusting the recipe.
Examples
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I prefer using Dutch-processed cocoa for my chocolate cake.
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The Dutch-processed cocoa gave the brownies a smooth, mellow taste.
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Many chocolate cake recipes call for Dutch-processed cocoa for its subtle flavor and rich color.
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Have you tried Dutch-processed cocoas in your recipes?
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I prefer using Dutch-processed cocoa for my chocolate cake because it gives a rich flavor.
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To make the brownies darker and less acidic, I used Dutch-processed cocoa instead of regular cocoa powder.
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The recipe called for Dutch-processed cocoa, which added a deeper color to the hot chocolate.
Synonyms
54
1.0
Powder made from roasted cacao beans used to make chocolate and drinks
3
1.5
A fine dry powder used in baking and drinks to give a chocolate flavor
Surface Forms
Morphology
Dutch-processed + cocoa
A B1 learner who knows 'Dutch' and 'processed' can reasonably infer this refers to cocoa that has been treated in a particular (Dutch) way, so the basic idea 'cocoa that has been processed' is transparent. However, the technical specifics (alkalization, reduced acidity, darker colour and milder flavour) are conventionalised and not predictable from the parts alone, making the overall meaning only partially transparent without prior exposure.
Etymology
Dutch-processed cocoa comes from a method made long ago in the Netherlands where a maker used a mild chemical to change cocoa so it was less sour and darker. So Dutch-processed cocoa literally means cocoa that was Dutch 'processed', that is, 'treated' in that special way, and that is why it tastes milder and looks richer.