Difference Between Natural and Dutch Cocoa Powder and When to Use Each
During your many baking adventures, you may have noticed that some chocolate recipes require “Dutch-made cocoa powder”. It may seem to outsiders to have two types of cocoa powder in the pantry, but there is a difference between the Dutch process and the “usual” things.
Not only do they taste differently, they also react differently on a chemical level. When baking, natural cocoa and cocoa obtained using Dutch technology can be substituted in small quantities for each other, but if you do it as a whole, then you will have problems. Here’s what you need to know about each of them:
- Natural Cocoa Powder: Cocoa beans have a natural acidity, just like natural cocoa powder. This cocoa is best for recipes that use baking soda as a starter, or for unbaked treats where you want a spicier, slightly sour chocolate flavor.
- Dutch-made cocoa : This cocoa powder has been treated with an alkaline (base) solution that neutralizes acidity and softens the harsh taste (and gives it a deeper color). Because of this, it cannot be used in recipes that use baking soda as a leavening agent; sodium bicarbonate will have nothing to react with. If, however, a recipe uses a leavening agent (a leavening agent that has its own acid built into it), the Dutch process will work just fine.
Have a recipe that uses baking powder and baking soda? Either cocoa will do. Just keep in mind that Dutch-made cocoa has a softer taste and a deeper color.