"Dutch Process Cocoa: C.J. Van Houten invented the process of "Dutching" cocoa. In this process, the natural acidity in cocoa is removed. This creates smooth, rich, and slightly less strong cocoa that dissolves much easier in liquids. Dutch Process cocoa is preferred for hot chocolate and coffee drinks. " Don't know if this is available in Europe, though. I'll have to look on the stuff I have at home. Tom