n.— «Dutch cocoa is subjected to a special process that was first developed in Holland. During the procedure, sometimes referred to as “Dutching,” the cocoa is treated with an alkali. The result is a cocoa powder that is darker in color and easier to dissolve in liquid.» —“Microwave heats differently” by Judy Gorman Baton Rouge State Times (La.) July 11, 1985. (source: Double-Tongued Dictionary)

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