Unsweetened Cocoa Powder Vs Dutch Process??? Difference???
Decorating By tobycat Updated 1 Jul 2006 , 11:42am by springlakecake
Check it out here:
http://whatscookingamerica.net/Q-A/CocoaTypes.htm
HTH
~Nicole
There are two styles of cocoa - natural and "dutched." The difference is an additional processing step. Natural cocoa is mildly acidic. Dutched cocoa has been alkalized (so its supposed to be smoother, less bitter and more soluble).
Rule of Thumb:
Dutch process is alkalized and cocoa such as Hershey's cocoa is non-alkalized. If your recipe calls for Dutch process cocoa and you don't have any and you want to use Hershey cocoa, add a smidge of baking soda to even out the alkalinity and keep the cake from being coarse and dry. And vice versa - if you are baking a cake and it calls for regular cocoa and all you have is Dutch-processed cocoa, just leave out any baking soda in the recipe.
I am not sure if this is true about all dutch processed cocoa but the one that I have is a dark cocoa. (it tastes a lot better to me anyway)
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