When it comes to cocoa powder, you have two options: natural and Dutch– processed. Natural cocoa is red-brown in color and usually labeled unsweetened cocoa powder. Dutch-processed, on the other hand, is much darker and less acidic.
You can typically use whatever kind of cocoa you’d like interchangeably, but using very dark Dutch–processed cocoa in recipes that include baking soda may result in a “soapy” flavor as a result of the Dutch–processed cocoa’s high alkalinity.
This Cooking Tip was published in 'Everyday chocolate 120 Tasty Recipes - p78'.
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