Production of Chocolate

Dutch processing
Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the
Dutch process gives the powder a noticeably darker hue. Dutch process cocoa has a smoother, more
mellow flavor that's often associated with earthy, woodsy notes.

Resource: https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute

NaOH usuage
The Dutch process, which forms the basis of modern chocolates, uses sodium hydroxide to reduce the
acidity of cocoa. This cocoa, when used in chocolates, gives it an enhanced color and milder taste when
compared to that made from natural cocoa. It also enriches the texture of the chocolate, making it
smooth and creamy. This ‘Dutched-chocolate’ enjoys its use in baking, hot chocolate, and ice creams.

Resource: https://araxchemi.com/en/sodium-hydroxide-in-food-production/

Phytochemicals
Black tea, green tea, red wine, and cocoa are high in phenolic phytochemicals.

Resource: https://pubs.acs.org/doi/10.1021/jf0344385

Cocoa is rich in procyanidins, theobromine, (-)-epicatechin, catechins, and caffeine.

Resource: https://pubmed.ncbi.nlm.nih.gov/24580540/

Caffeine
On the pH scale, coffee sites somewhere in the range of 5, which means that coffee is acidic.

Resource: https://www.purekopiluwak.com/low-acid-coffee/

In 100 g cocoapowder 230 mg caffeine.