Skip to navigation Skip to content
Chocolate Covered Weekly
  • Home
  • Delectables
  • Recipes
  • Events
  • News
  • Market Watch
  • Fun
  • Shopping
  • Contact Us
  • Home
  • Delectables
  • Recipes
  • Events
  • News
  • Market Watch
  • Fun
  • Shopping
  • Contact Us
Posted on September 28, 2021February 20, 2023 by Chocolate Covered Weekly

Dutch Chocolate

A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C.J. Van Houten.

Category: Fun
Tag: Chocabulary

Post navigation

Previous post: Chocolate Liquor
Next post: Couverture
© Copyright 2020 | Chocolate Covered Weekly