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 ...

Can I substitute regular unsweetened cocoa powder for Dutch cocoa without any changes to the recipe? This is actually a very common question that we hear people ask all the time. The simple answer ...

Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder.

It may seem extraneous to have two types of cocoa powder in your pantry, but there is a difference between the Dutch-process and “regular” stuff. Not only do they taste differently, but they ...

Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural cocoa powder.

Question: Can you please send me some recipes using cocoa powder? A friend of mine made some unbelievable brownies and said the secret was cocoa powder.

Dutch-processed hot chocolate drink. ½ c sugar. ½ c Dutch-processed (or Dutched or alkalized) cocoa powder. 2¾ c fresh milk (may use low-fat milk) ...

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 ...