It’s naturally unsweetened, so recipes that use cocoa powder will also call for sugar to get the taste you’re looking for. Though both types of cocoa powder are acidic, Dutch cocoa powder has been washed in a potassium solution to neutralize its acidity, which produces its dark, rich color. If the recipe calls for: Dutch cocoa: Substitute 3Tbsp natural cocoa + 1/8tsp baking soda These blends are versatile and give you the smoothness of a European cocoa with the acidity that many recipes require. Web page addresses and email addresses turn into links automatically. Natural cocoa is the kind most often found on your average grocery store shelf. Use it in combination with another Dutch-process cocoa for the most assertively dark chocolate cookies and cakes ever. See our complete collection of Tips and Techniques posts. But do not use dutch-process for natural! I'm so sorry that you had this experience, but I'm glad that you enjoyed the flavor of this bread. I don't want to open this perfectly good bag of carob powder until or unless I actually know what to do with it. How to Make the Best Rugelach Cookies for the Holidays, Breaking Down Baking Chocolate: Find Out Which Type to Use, How to Make the Perfect Chocolate Chip Cookie, Do Not Sell My Personal Information – CA Residents. Typically, most (but not all) of the chocolate’s cocoa butter is removed in order to keep the resulting cocoa free-flowing. Happy baking!Â. Since Dutch-process cocoa wasn’t widely available to the typical American baker for much of the 20th century, most recipes of the era called simply for “cocoa” — which meant natural cocoa. Cacao powder tends to have more bitter notes to it but it can be used interchangeably with natural cocoa. I won't use it without giving careful consideration to the other ingredients in my chocolate recipes! Thank you! I was wondering if there are any major supermarkets that sell Dutch(ed) cocoa powder in the UK. Dutch processed (or alkalized) powder is treated with an alkaline to reduce the acidity of the cocoa, giving it a milder and smoother flavour and a darker colour. And black cocoa is just one of the six types of cocoa we use in our King Arthur test kitchen; read all about them here: The A-B-C's of cocoa. Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dark Chocolate Fudge Sauce. At home, you'll find her working on embroidery and other crafts. Want to broaden your pantry's cocoa selection? I was no different, but when I made the frosting with Dutch-process it was more gray than dark brown, and it just plain didn’t taste as good. She loves to experiment in the kitchen and writes about her hits (and misses) on her blog, A Southern Grace. Baking powder is also “neutral” — it includes both baking soda (a base) and an acid, and creates its own chemical reaction once liquid is added. Dutch-process cocoa can come in many guises — including "European-style," black cocoa (the darkest/most bitter of all the cocoas), and rouge — but all are Dutch-process and will act accordingly.Â. Laura: That recipe is from my book, Ready for Dessert (pg 220), with detailed instructions for dipping and rolling…in either kind of cocoa powder. It is unsweetened cocoa that has been treated with an alkali to make it pH neutral. Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. There is a third option in cocoa powders as well: a combination of natural and Dutch cocoa. If your recipe calls for baking powder or includes an acidic ingredient like yogurt, sour cream or buttermilk, feel free to sub in Dutch-processed cocoa for a smoother flavor. It could be find in recipes that requires baking soda because soda alkalizes natural cocoa powder. Recipes calling for More baking POWDER than soda use DUTCHED (alkali process) cocoa, Now it does not matter what the recipe calls for for leavening, I can use whatever cocoa I prefer or have on hand at the time. Home Recipes Ingredients Chocolate & Cocoa Cocoa. I started using raw cacao powder. Nu Naturals. This is so helpful, everything we needed to know to use cocoa correctly. Thus, Dutch-process cocoa isn’t a necessary part of the recipe’s leavening process, and it's there mainly for flavor and color. It’s made from cacao beans that have been washed with a potassium solution to neutralize their acidity to a pH of 7. But for better results, you can also adjust the baking soda or baking powder in the recipe to better match the cocoa you’ve chosen. Actually I’m pretty sure that in the UK it’s almost always dutch processed, even if there isn’t an alkalizing agent listed in the ingredients (e.g. At first glance, Dutch-processed cocoa is darker in color than natural cocoa powder. Does dutch process cocoa powder inhibit the action of yeast? The bread tasted good, but was a bit stodgy. King Arthur Baking Company, Inc. All rights reserved. But can you substitute natural cocoa for Dutch-process (or vice-versa) in a pinch? Excellent!. If you answered, “Um, the kind that comes in a brown can?”— then this article is for you. This reduces bitterness and gives it a milder, more mellow flavor. Our Test Kitchen uses Hershey’s. Love this article! This is due to natural cocoa’s acidity, which may not be fully neutralized by the remaining ingredients in the recipe. Should I treat it like natural cocoa? Dutch-processed cocoa powder (also referred to as Dutched chocolate, European-style or alkalized) is made from beans that have been washed with an alkaline solution that neutralizes that natural acidity and raises their pH to closer to seven. Dutch-processed cocoa, also called alkalized, unsweetened cocoa powder, appears a shade or two darker than natural cocoa and has its natural acids neutralized with an alkali. Have had this taped up in my cupboard and used it as a guide for several years. Black Cocoa Powder for Baking- All Natural Alkalized Unsweetened Cocoa for Coloring Agent in Baked Goods - Dutch Processed With Smooth Mellow Flavor - 1 LB, The Cocoa Trader 4.7 out of 5 stars 1,706 Otherwise, I'm thinking of taking it to a food pantry for some brilliant cook can use it. The recipe likely needs that acid. This change will help your baked goods rise, since without the acid in natural cocoa you need a leavener that provides the necessary rise all on its own, i.e., baking powder. Note: If the recipe calls for baking powder as well as baking soda, or if it calls for vinegar or another acidic ingredient, there’s no need to make any change save substituting the cocoa. The good news is, most recipes from a reliable source will call for “unsweetened cocoa, Dutch-process, or natural.” So whichever cocoa you have, you’re good to go: all cocoas are either natural or Dutch-process, so either one will work. This is an unsweetened Dutch processed cocoa powder that gives a deep chocolate flavor to drinks and baked goods. Natural cocoa powder: It is more acidic and bitter in comparison to Dutch processed powder. I tested this tweak using Dorie Greenspan's totally delicious World Peace Cookies recipe, which calls simply for "cocoa" without specifying what type. There is a third option in cocoa powders as well: a combination of natural and Dutch cocoa. This means that Dutch process cocoa powder is only slightly acidic because of that Dutching process. If you’re in a bind, you can use natural cocoa powder for dutch-process. I want to say oil) that the cocoa powder does have. Flavor: You may notice a subtle tanginess or a slightly bitter edge to the flavor. But interestingly, our test kitchen bakers prefer natural cocoa to Dutch-process in most frostings. What kind of cocoa powder do you have in your pantry? Natural cocoa powder is made from the solids of a roasted, dried cocoa bean, which are very finely ground into a powder for packaging. In reply to I just read your great… by lynette ritvalsky (not verified), Hi Lynette, we haven't experimented in using carob powder in place of cocoa powder but you are welcome to give it a try! Tips and recipes for everyone to bake and celebrate, Tips and techniques for every skill level. Therefore a guy named Coenraad Johannes van Houten invented the dutch processing to remove this unpleasant flavor. Good luck!Â. Dutch-process cocoa, which was considered fairly exotic a generation ago, is natural cocoa treated with an alkalizing agent to lessen its acidity. And no need to rush to use them up—cocoa powder has a long shelf life. However, if you substitute in Dutch cocoa, you might not get the bubbling and lift you need. Natural cocoa powder has not been treated and tends to be more bitter. Also used in cakes, cookies, lattes, and hot chocolate. My guide goes on to suggest: Recipes calling for MORE baking SODA than powder, use NATURAL cocoa Divine Cocoa Powder. For instance, our Classic Birthday Cake recipe calls for frosting made with natural cocoa, as does our popular Super-Simple Chocolate Frosting. A cup of hot cocoa, fudge frosting, certain cookies or cakes (e.g., Flourless Fudge Cookies, above): recipes that don’t use baking soda or baking powder can be made with whatever cocoa you like, since the cocoa is there solely for its flavor and color. My concern in using it is that I read the carob powder doesn't have something in it (sorry, I've forgotten what. The process gives the powder a darker color and a smoother, softer flavor. And if the recipe you’re using doesn’t use any leavening agents at all (frosting or fudge sauce or even these chocolate biscotti for example), Dutch-process cocoa powder and natural cocoa powder are interchangeable. Then, neutralize the acidity of the natural cocoa by adding 1/8 teaspoon of baking soda (a base) for every three Tablespoons of cocoa used. Natural cocoa is acidic; baking soda is acid’s opposite, a “base.” Combine the two and the cocoa’s acidity is tamed, allowing its pure chocolate flavor to shine through. Flavor: You may notice a slight soapy flavor; this is the baking soda, which hasn’t been fully neutralized due to the lack of acid in Dutch-process cocoa. (No worries, it sounds scarier than it is.) 80% Upvoted. Cocao is traditionally fermented to remove some of the bitterness from the cocoa beans. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. During this fermentation process, the bacteria involved produce acetic acid which gives a somewhat unpleasant sour taste to natural cacao powder. If you’re sampling one of these older recipes, use Dutch-process if you must, though natural is a better choice. Who knew?! We hope this helps with your next loaf. Why is this? If you're making natural cocoa powder, that's the end of the line. Natural cocoa powder is light brown with an extractable pH of 5.3 to 5.8. Dutch cocoa powder is made by treating cocoa beans with alkali during the production process to help neutralize its natural acidity. If you ran out of Dutch-processed cocoa powder and didn’t realize it or your local grocery store doesn’t carry it, you will need an alternative. Dutch-process sounds fancy, but is it really what you need? Note: If the recipe already calls for baking soda as well as baking powder, there’s no need to make any change save substituting the cocoa. You’re at the store or scrolling through your favorite grocery app looking for ingredients for your favorite chocolate dessert and you see cocoa powder and Dutch-processed cocoa powder. Mixing an acid and a base also creates a chemical reaction — in this case, bubbles. But guess what? June 16, 2013. We love to use this cocoa in our brownie recipes, and to make mocha lattes at home. How to tweak the recipe to minimize changes: If your recipe includes 3 tablespoons cocoa or less, there's no need to make any adjustments. I just read your great article about cocoa powder. Check out how long other baking staples last and invest in the best containers for storing them. January 6, 2009. The powder is slightly acidic and has a very sharp taste to it, though it usually contains fruity or smokey notes just like dark roasted coffee beans do. ) This process makes “Dutched” cocoa smoother tasting and darker in color. Cocoa powder, the ground cacao powder that comes after you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. This darkens the cocoa and gives it a milder chocolate flavor, since some flavors are stripped away, but also leaves it with less bitterness and astringency. But back to your original cocoa conundrum: What if the recipe calls specifically for Dutch-process or natural cocoa, and you don’t have the one you need — can you substitute what you have? If there’s no acid in the recipe, the baking soda won’t work. My thinking is the higher acidity of the natural cocoa works as a balance to the sugar in the frosting, and the fruitier notes of the cocoa really sing out in the mixture.”. Chocolate Cream Pie with Foolproof All-Butter Dough. Dutch-processed cocoa powder is. Dutch-processed cocoa powder, usually darker in color compared to natural cocoa powder, is cocoa powder that has undergone the process of Dutching, or alkalizing. My husband brought home a huge bag of carob powder and I read the question another lady asked. Using the right chocolate in baking is key! Chocolate … Clear information with examples. 4 oz. If more than 3 tablespoons, replace the baking powder with half the amount of baking soda, leaving the remaining ingredients the same. Because baking soda is a base, this switch will neutralize the acidity in the natural cocoa, improving your baked good's flavor. Rise: Since baking powder does the leavening on its own, without the aid of cocoa, your baked goods should rise just fine. Because your recipes call for more than just cocoa, and you want to choose a cocoa that complements (rather than inhibits) the ingredients around it — specifically, the recipe’s chemical leavener: baking soda or baking powder. Natural cocoa, the classic type your mom or grandma probably used in her chocolate pound cake, brownies, and hot fudge sauce, is simply unsweetened chocolate ground into powdered form. This fair-trade Dutch cocoa falls into the range of 22 to 24% cocoa butter, which is … We wanted a pourable, easily reheated sauce with a dark chocolate soul. Â. Here’s what to expect if you simply make a 1-to-1 substitution, without further changes: Color: Your baked goods will be lighter in color; let’s call them tawny rather than dark. The content of this field is kept private and will not be shown publicly. Our Test Kitchen uses Hershey’s. For Dutch-process cocoa, look for Dutch, Dutch-processed, European or alkalized. Why is this? So natural cocoa powder plus baking soda for things like cakes, cupcakes, brownies , or muffins. Lines and paragraphs break automatically. (More science: potassium carbonate is a type of salt commonly known as potash. I've got a big bag of dutch processed cocoa. (No worries, it sounds scarier than it is. If you’re looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. Using the wrong cocoa can result in a flat cake, bitter soapy flavor, sunken cupcakes, etc. Natural Unsweetened Cocoa Powder. Dutch-process powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. You may want to do a Google search to look for recipes that use carob powder and experiment on your own. A finely balanced mix of both natural and Dutch-process cocoas, use it in any recipe calling for either type of cocoa — and never worry about having the “wrong” cocoa again. Is that really the most important factor? At first glance, Dutch-processed cocoa is darker in color than natural cocoa powder. This article is for you, too. share. save hide report. Then you should expect it’s been developed to work with either natural or Dutch-process cocoa and feel free to use either one.Â. We find that the most likely culprit for bread that doesn't rise and that's dense is too much flour in your cup. Your email address will not be published. To make your hot drink, mix two teaspoons of cocoa and the required amount of sugar with a little of hot full fat milk, then add the rest of the milk (40cl - … Yes, you can obtain decent results simply by substituting one cocoa for another without making any adjustments. In many cocoa-based recipes, cocoa powder (that’s the natural stuff), provides the acid the soda needs. Cadbury Bournville only lists cocoa powder in the ingredients but it is actually dutch processed) – which is why people in european countries struggle to make a naturally coloured red velvet cake – the pH difference between the mixture made with dutched … I keep both types of cocoa on hand. For Dutch-process cocoa, look for Dutch, Dutch-processed, European or alkalized. And what if the recipe just says “cocoa,” without specifying a type? If you’re looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. I find that I personally prefer natural cocoa for baking and ditched cocoa for hot chocolate. Natural cocoa powder is untreated, so it maintains its light brown color and is slightly acidic, with a pH between five and six. Cocoa powder—whether Dutch-processed or otherwise, is dried and pulverized cocoa solids. I made my first pumpernickel and got a chocolate covered brick which did not rise on the first proof, rose slightly in the second. These days it seems like most people’s taste tends to dark chocolate, and the darker the better. On the other hand, recipes made specifically with Dutch-process cocoa will typically call for baking powder (or predominantly baking powder, with perhaps a lesser amount of soda). Copyright © Taste of Home is America's #1 cooking magazine. Natural cocoa powder tends to have a lighter color because of the acids left intact. Cocoa powder is often treated with an alkali to make what is known as Dutch-process or alkalized cocoa. Find out what the differences between these two cocoas are and when you should be using them. Trying to figure out what I did wrong. Natural cocoa powder tends to have a lighter color because of the acids left intact. And if you answered, “Well, I have Dutch-process for my favorite chocolate cookies and natural for my mom's brownie recipe, and a blend for when I can’t make up my mind, and then there’s the black cocoa…” Then congratulations: you know your cocoas. You might notice that recipes that call specifically for natural cocoa are typically leavened with baking soda. While you might think that cocoa and Dutch cocoa might be interchangeable, we caution you not to make this substitution (at least not without doing a little homework). Natural Cocoa: Substitute 3 T Dutch cocoa +1/8 tsp cream of tartar, lemon juice or vinegar. Alkalizing sounds like a plus: why not just use Dutch-process cocoa all the time? The actual quality of the cocoa powder is more influenced by the type and quality of the beans used. In general, natural cocoa offers mild, light flavor (some call it “old-fashioned chocolate flavor”) while Dutch-process will give you a darker, more bittersweet experience. Discover our seriously good chocolate in recipes from classic chocolate mousse to creamy cheesecakes and unique takes on desserts from all flavors and baking styles. Very helpful. Dutch-processed cocoa powder (also known as Dutched chocolate, European-style cocoa, or alkalized cocoa) is an ingredient that may be called for in chocolate desserts, homemade ice cream, and hot chocolate recipes. Dutch-processed cocoa powder is made with natural cocoa that has been treated with an alkalizing agent to make it pH neutral. Required fields are marked *. Grace is a full-time mom with a Master's degree in Food Science. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Dutch processed cocoa beans though are treated with alkali during the production process. Because even if you know the difference between Dutch-process and natural and black cocoa and the various blends, and oh yeah, don’t forget cocoa rouge — there’ll come a time when you’re out of one, you want to substitute another, and you’re just not quite sure if that substitution is going to work out. Serious bakers might want to keep both Dutch and natural cocoas in their cupboard. If a recipe calls for both baking powder and baking soda, it would be best to use the cocoa listed to get the proper balance of acid and alkaline. Since cocoa powder can be acidic (natural) or neutral (dutched), always stick with the type of cocoa called for in that recipe. Here's a great blog that explains why it is so important to weigh. The big debate in cocoa powder has always been Dutch-processed versus natural. The difference between a chocolatey chocolate dessert and a kind-of-chocolatey-but-not-really-hitting-the-spot chocolate dessert is in the cocoa powder… Though both types of cocoa powder are acidic, Dutch cocoa powder has been washed in a potassium solution to neutralize its acidity, which produces its dark, rich color. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! Dutch cocoa is also not quite as chocolaty as natural cocoa. How to tweak the recipe to minimize changes: Replace the baking soda with twice the amount of baking powder, leaving the remaining ingredients the same. Valrhona offers you this 100% cocoa sugar-free powder, with exceptional finesse and intense flavor for delicious chocolate drinks or for gourmet recipes. Color: Your baked goods will be darker in color; think of the color of dark chocolate vs. milk chocolate. I just check my cupboard notes (I have a number of them for a variety of substitutions for quick reference.). While the natural cocoa powder is slightly more acidic, the acid in dutch-processed cocoa powder has been neutralized through the process of alkalizing. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Natural cocoa is simply lighter-colored than Dutch-process, and the difference carries all the way through from the mixing bowl to the plate.Â. Happy baking!Â. Obviously, it’s best to use whichever cocoa your recipe calls for. 5 comments. If yours is a single-cocoa pantry — you don’t have either the room or the desire to stock multiple varieties of cocoa — then Triple Cocoa Blend is the answer. The deep chocolatey aroma is divine, and the flavor is delightfully intense. Natural vs. Dutch Processed Cocoa Each powder is made the same way - The cacao beans are harvested, cocoa butter and chocolate liquor are extracted, and the liquor is dried and ground into the beloved cocoa powder. In 1828, nearly 1,000 years after the Mayans concocted cocoa powder, a Dutchman—Coenraad Johannes van Houten—added potassium carbonate to cocoa powder to alkalize, or neutralize, the acidity of cocoa powder. There are two types of cocoa powder: natural and dutch processed. If you're an aficionado of super-dark chocolate (think Oreos), give black cocoa a try. I came across a simple solution to which cocoa and which leavening a few years ago. Natural Cocoa Powder. In a pinch, you can use natural cocoa powder for a recipe that uses baking powder and calls for Dutch processed but you shouldn’t use Dutch processed for a recipe that calls for natural. To replace the Dutch-process cocoa powder called for in your recipe, use the same amount of natural unsweetened cocoa. Cocoa powder, the ground cacao powder that comes after you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch process cocoa powder is more commonly found in Europe and has a few properties that set it apart from natural cocoa powder. More questions to answer! One exception: older American recipes. Dutch-process cocoa, which was considered fairly exotic a generation ago, is natural cocoa treated with an alkalizing agent to lessen its acidity. Since the recipe is leavened with baking soda, I assumed natural cocoa to be her implied choice.Â. All you need to know for your keto baking is that natural cocoa powder (not Dutch processed) is usually used in recipes with baking soda because together they react and produce rising. Longtime King Arthur baker/writer Chef Susan Reid, who developed the latter recipe, says, “Most of us reach for Dutch-process when deep chocolate is the target (not least of which because looks matter, and darker comes across as more chocolatey). Cocoa powder doesn't inhibit fermentation, but using too much flour can.  Are you weighing your ingredients or using volume measure? What is Dutch process cocoa powder? PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. These bubbles make your muffins rise and your mounds of cookie dough spread into nice round cookies.Â. Dutch-Process vs Natural Cocoa Powder. Remember, Dutch-process cocoa has had its acid neutralized. In reply to I started using raw cacao… by Angela (not verified), Hi there, Angela! The result is a cocoa powder with a mellower flavor and darker color. I was watching an Adam regusea video where he made a chocolate cake and he used Dutch Cocoa powder and wanted to implement it into my baking. Base Net Wt. 2020 I wrote it up and taped it inside my cupboard. It’s milder overall (but still tasty). Haley: Yes, Black & White cocoa powder is Dutched because a lot of people prefer Dutch-process cocoa powder, especially in Europe where the recipes don’t use baking soda. In reply to Does dutch process cocoa… by Jean (not verified), Hi Jean! Leavening agents like baking soda require acid to generate the reaction that gives bakes like cakes, cookies and quick bread their rise. Rise: Without the acidity of natural cocoa, the baking soda in the recipe won’t react as strongly and the texture of your baked goods may reflect this: cake or muffins may not rise as high, and cookies may edge toward thick and cake-like rather than thin and crunchy.