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!

According to the Cheerios website, Chocolate Cheerios is “a perfect balance of whole grain goodness and a delicious touch of chocolate taste in every bite.” 

I am a fan of whole grain goodness, but I am even more a fan of chocolate! 

Chocolate cheerios is delicious.  I prefer it in milk as the chocolate flavor is more pronounced, but a handful of the dry cereal makes a great snack at the office.  In addition to the chocolaty flavor, there are only 9 grams of sugar per serving. 

The cheerios are coated in cocoa processed with alkali.  What does that mean? 

Cocoa powder is made when chocolate liquor (made from ground up cocoa beans) is pressed to remove most of the cocoa butter.  The cocoa solids that remain are processed to make a fine unsweetened powder.   There are two types of cocoa powder:  natural and processed with alkali, also called Dutched cocoa.

Dutch-Processed or Alkalized Processed Cocoa Powder is treated with an alkali to neutralize its acids.  The result of this process turns the cocoa powder a deeper, darker color and provides a more well- rounded, less bitter chocolate flavor.

Dutched cocoa has many applications.  And, now with Chocolate Cheerios, there’s another.