Natural Cacao vs. Alkalized Cocoa
At Powder Hound, we use 100% natural cacao in our hot chocolate mix. Natural cacao offers exquisite flavor — bright and complex, similar to a high-end single-origin chocolate bar. It's also rich in beneficial antioxidants, flavonols, and polyphenols.
Most other hot chocolate mixes use alkalized cocoa, also known as "Dutched" or "Dutch-processed" cocoa. Alkalized cocoa has a darker, milder flavor — think Oreo cookies. Unfortunately, the alkalization process also destroys many of cacao's beneficial compounds.
What is Alkalized Cocoa?
Alkalized cocoa is made by treating natural cacao with a chemical alkalizing agent, typically potassium carbonate. This process was invented in 1828 by Dutch chemist Coenraad van Houten — hence the names "Dutched" and “Dutch-processed.”
Alkalization does three things:
1. “Mellows” the Flavor
When alkalization was invented, Europeans imported large quantities of commodity-grade cacao. Alkalization helped neutralize the bitter compounds associated with lower-quality beans, producing a smoother, more palatable flavor.
Today, if you start with high-quality beans (as we do at Powder Hound), alkalization isn't necessary. In fact, alkalization destroys many of the complex flavors that make fine cacao so interesting.
2. Improves Solubility
In the early 1800s, Europeans consumed chocolate as a drink — an ancient tradition with roots in Central and South America. (The solid chocolate bar wasn't invented until 1847, in England.) Before modern processing, chocolate drinks were often oily and grainy. Alkalized cocoa made them far more pleasant to drink.
Today, modern processing can reduce cacao powder particles to 20 microns or smaller, making them much easier to mix into liquids. At Powder Hound, we also use sunflower lecithin, a natural emulsifier, to further improve mixability. Sunflower lecithin is a natural source of choline, which supports brain and liver health.
3. Darkens the Color
Alkalization significantly darkens cocoa powder, and many people associate a deep brown color with quality — as they might with a dark chocolate bar. But alkalized cocoa and dark chocolate are very different things.
Dark chocolate gets its appeal from a wide spectrum of flavors, including bright, fruity high notes. Alkalized cocoa, by contrast, skews toward flat, low-end flavor notes. The alkalization process also destroys many of the beneficial compounds found in quality dark chocolate.
Why is Alkalized Cocoa So Common in Hot Chocolate
The most common answer is solubility. While that was a meaningful advantage historically, it matters much less today. Natural cacao does require a little more stirring, but the difference is minimal — and the improvement in flavor is worth it.
Another reason may be financial. Alkalization can mask the off-flavors of cheaper, lower-quality beans, making them acceptable to consumers without requiring investment in better sourcing.
And some of it is simply inertia. For decades, consumers have grown up drinking alkalized hot chocolate, so it's the flavor they're familiar with. The same was once true of cheap chocolate bars — until a new generation of makers introduced the world to high-end dark chocolate.
At Powder Hound, we believe hot chocolate drinkers are ready for something better. Our goal is to bring this ancient beverage back to its roots: tastier, more nutritious, and all-natural. The way hot chocolate was meant to be.
