So how do you know whether it's dutched, if the label doesn't specifically
say "cocoa processed with alkali"? Are these chocolatiers hiding the fact
they are doing at least a little dutching?

"Alex Rast" > wrote in message
...
> Well, you like Cuba Venchi 85% (dutched), and Galler 85% (probably at
> least
> partially dutched) so it's at most a partial avoidance.