dutching
 n.— «Another is that the traditional processing methods—especially the fermentation, roasting and what’s known as “dutching,” which is the addition of alkali to mellow flavor—strip the nutrients, and especially the organic compounds known as flavanols, from the beans.» —“Eat Chocolate, Live Longer?” by Jon Gertner New York Times Oct. 10, 2004. (source: Double-Tongued Dictionary)

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