26/04/2026
Industrial chocolate which is mostly made by alkalised cacao powder undergoes a Dutch process involving the treatment of cocoa nibs with an alkaline solution, typically potassium carbonate. This alkalisation process raises the pH of the nibs, reducing their natural acidity. The treatment also contributes to the development of darker colour tones, intensified flavours, and improved dispersibility and wettability of the final chocolate. Whereas, artisanal chocolate like Sou.Chocolatier is made exclusively from natural cacao beans which are not alkalised and has a slight natural acidity along with antioxidants, minerals and vitamins. The chocolate maintains the inherent characteristics of the natural cocoa beans and favours.
- Alkalised cacao powder tends to have a milder and less bitter flavour than natural cacao powder. The alkalisation process reduces the cocoa's natural acidity, resulting in a smoother taste. On the other hand, natural cacao bean boasts a rich and intense flavour, with pronounced cocoa notes that are characteristic of the pure cocoa bean.
- Regarding nutritional content, some big differences exist between alkalised and natural cacao bean. The alkalisation process lead to a potential loss of antioxidants present in the cacao beans. Because it does not undergo the alkalisation process, natural cacao powder retains a higher antioxidant content. Similarly the industrial conching process also removes the acid acetic which will be preserved in the artisanal craftsmanship of SOU.
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