Most of us use unsweetened cocoa powder at home. But did you know that using a Dutch-processed cocoa powder can change the taste and color of your baked goods? Here’s a list of the differences between natural and Dutch processed Cocoa, so you can make the choice:
What’s the difference between natural and Dutch cocoa powders?
- Natural-Processed Cocoa Powder: Made from cocoa beans, roasted and ground into powder.
- Dutch-Processed Cocoa Powder: Made from cocoa beans that are then soaked in alkaline which neutralizes the acids present in the beans, then dried and ground into powder.
Do they taste differently?
- Yes, because the Dutch-processed cocoa powder no longer has acidity. It gives a darker chocolate color and depending upon the degree of alkalization, the flavor can range from being a mellow chocolate to a strong, more pronounced chocolate flavor in comparison to the natural-processed powder.
Can these powders be used interchangeably?
- For leavening purposes, Dutch-processed cocoa powder is used in recipes also containing baking powder. But because the acidity still remains in the natural-processed cocoa powder, it is usually used in recipes containing baking soda.
- Gygi recommends following the recipe. However, if you’d like to change out the cocoa powder, you may think about also substituting the baking powder for soda or vice versa.
Which kind of cocoa powder does Gygi recommend?
- Because of the rich flavor and color that the Dutch-processed cocoa powder gives, it is our favorite. However, the choice is yours. Dutch-processed powder can be more pricy than natural-processed, but the rich taste and deep color are definitely worth it.