During the Dutch process, chocolate-makers wash the cocoa powder with a potassium carbonate solution. The solution neutralises the powder's acidity to a pH of 7 and gives it a rich dark brown colour. The name comes from the fact that the process' s inventor, Coenraad J. Van Houten, was from the Netherlands. Dutched cocoa tends to have a milder, more earthy flavour than natural cocoa powder. Dutched cocoa powder is also more soluble and less bitter than natural cocoa powder.
This Dutch Process 10/12 Cocoa Powder a great powder additives and exfoliants for natrual soap making. It is also a great skin cleanser and a powerful antioxidant, it protects and removes free radicals from skin cells, help repair damage caused by the effects of UV ray damage. Used in a face mask along with Green Clay Powder, Cocoa Powder is an excellent moisturizer and has a smooth cleaning action that lasts.