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.; Dutch-process powder is natural cocoa powder that has ...

The cocoa beans used to make Dutch-process cocoa powder are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and ...

This is a type of Dutch-processed cocoa powder. It’s more processed (less acidic) than regular Dutch-processed powder, but not as much as black cocoa powder. Cocoa Powder Nutrition ...

Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat in this cocoa is what truly satisfies.

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Cocoa powder, the ground cacao powder that ...

Dutch Process Cocoa Powder . Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. “Potassium carbonate is added to change the pH,” Wressell said.

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types ...