Going organic

摘要

The region around Zaandam in Holland, situated only a few kilometres north of Amsterdam's port, is often thought of as a global centre for cocoa processing. Van Houten invented the most common form of processing cocoa - treating cocoa with an alkalising agent to modify its colour and flavour profile - which is also known as Dutching. Generally speaking, during cocoa roasting, a number of synthetic modifications take place, which determine the flavour of the final cocoa products.