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Differences Between Natural Cocoa And Dutch Process Cocoa Powder

By Author: Russ Murray
Total Articles: 371

We will discuss in this article about the differences between natural cocoa powder and Dutch process cocoa powder, how both these powders work on a chemical level, why is one better than other for different needs, and how to substitute both of them.
If a person is a chocoholic, he or she may probably find cocoa powder as an ingredient in the kitchen. There are some people who might have wondered that in what mannerist natural unsweetened cocoa powder different from Dutch process cocoa powder. People also wonder on the probability of substituting one for the other.
Natural Cocoa Powder
Natural cocoa powder is medium brown in color, bitter in flavor, and this ingredient is popular for being used in American brownie and cake recipes, like the Devil’s Food Cake. There are different brands that manufacture natural cocoa powders. Natural cocoa powder is basically made from cocoa beans which are roasted, and then finely ground into the powder form.
Because of the fact that natural cocoa powder is highly acidic with pH value ranging between 5 and 6 typically, it often gets paired with baking soda as a leavened, which acts as a natural alkaline ingredient. Basically, this implies that baking soda assists in neutralizing that acidity.
Dutch Process Cocoa Powder
Dutch process cocoa powder is a more commonly found ingredient in Europe with a few properties that set this ingredient apart from natural cocoa powder. Dutch process cocoa powders made from cacao beans which have already been washed with a potassium solution for neutralizing their acidity to a pH of around 7. This implies that Dutch process cocoa powder is much slightly acidic due to the Ditching process. This process also aids towards softening the flavor.
For figuring out that whether a cocoa powder is Dutch processed or natural, people need to look out for the words: “Ditched,” “cocoa processed with alkali,” “alkalized,’ or “European style” on the packaging, which would imply that it’s Dutch processed.
The fact that is perhaps most immediately noticeable is the rich, deep, and sometimes reddish color, which is aby-product of Dutching. You should keep in mind that color is not always an indicator of quality or chocolate flavor. As a matter of fact, many popular cookiesare made with highly Dutched cocoa powder, alsoknown as black cocoa.
In contrast to natural cocoa, Dutch-process cocoa is usually paired with baking powder as a leavener as the acidity has already been neutralized. Dutch-process cocoa powder not reacts with baking soda. Many forms of Swiss chocolate is made from this ingredient.

Russ Murray is the owner of this website and writes articles for his own website.For further details about Swiss chocolate and Dutch process cocoa powder please visit the website.

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