> A close friend has some cocoa cakes left from the process of cocoa butter
> extraction and we would like to give the dutching process a try. So, we
> would like to know the exact dutching process. That's why I posted here
> asking for the literature.


Doing a quick google, there was no sign of recipes, or books that flat out
say "This is how you do it." The only book that vaguely hints there may be a
recipe/instructions is this one:
http://search.barnesandnoble.com/boo...3421301X&itm=1 A
rather expensive gamble.

However, one site had this to say, and from my hazy understanding of
processing, you can't do it with cocoa cakes. You need it at the stage of
still being nibs.

" Dutching
In the early 19th century the Dutchman Coenraad Johannes van Houten
discovered that the acid taste of cocoa was neutralized if he added
alkali-potash to the nibs before they were roasted. Ever since the end of
the 19th century all industrial chocolate makers have practiced this
alkalization process to modify the flavor and the color of the final
product. Another technical term for alkalization still used today is the
'Dutch process' or 'Dutching'."

source: http://www.chocolatesource.com/gloss...x.asp#Dutching

Ali