dutching
n.— «Another is that the traditional processing methods—especially the fermentation, roasting and what’s known as “dutching,” which is the addition of alkali to mellow flavor—strip the nutrients, and especially the organic compounds known as flavanols, from the beans.» —“Eat Chocolate, Live Longer?” by Jon Gertner New York Times Oct. 10, 2004. (source: Double-Tongued Dictionary)
Further reading
It was a dark and stormy night. So begins the long and increasingly convoluted prose of Edwards Bulwer-Lytton’s best-known novel. Today the annual Bulwer-Lytton Contest asks contestants for fanciful first sentences that are similarly...
Enthusiastic book recommendations! Martha’s savoring the biography of Alexander von Humboldt, the 19th-century explorer, polymath, and naturalist who revolutionized our understanding of nature and predicted the effects of human activity on...