Posted on May 14, 2019 by Chocolate Covered Weekly Dutch Processing 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. Post navigationPrevious post: How to work with chocolate, and not have a meltdown doing itNext post: Who invented hot chocolate?
