I noticed something interested the other day while grocery shopping.  Breyers has changed its chocolate ice cream.  It says so right there on the package, “Now with 33% more real Dutch Cocoa!”

I was intrigued.  My scientific self pondered what kind of formulation adjustments had to be made to compensate for the increase in pH from the cocoa (“dutch” means processed with alkali).  Don’t laugh, my brain works differently.

I have mentioned in past blog posts why it is necessary to add a Dutch-Processed or Alkalized Processed cocoa powder to dairy products like ice cream and milk.  Dutch cocoa is treated with an alkali to neutralize its acids.  Acidity has a negative effect on diary – it causes it to curdle. 

I know you are dying to know why this happens.  When you add acid to milk, let's say lemon juice for example, the positively charged proteins are attracted to negatively charged caseins and they begin to clump together.  When the clumps become big enough to see, we call that curdling.  That’s good if you want to make cheese curds, and bad if you want a smooth chocolate ice cream!  So in dairy applications, Dutched cocoa has a clear benefit.

I was about to continue on my way down the aisle when my primal self forced me to buy the ice cream (I never argue with myself in matters of food, especially chocolate).

As usual, Breyers did a superb job.  The cocoa enhancements really did bring out extra chocolate flavor notes while remaining rich and creamy and velvety smooth.

Enjoy some!

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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