Knowing the intricacies of how each type interacts with different ingredients will level you up in the kitchen so you can go forth and set your cocoa creativity free. Chocolate Knowledge Tags:. Locations Stores. The London Restaurant.
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Please upgrade your browser to a newer version to continue a secure shopping experience. Oh no! Dutch or Natural cocoa powder? Remember that baking soda always needs an acidic partner in order to make baking rise. Or choose a recipe that uses baking powder as the leavening agent.
Cocoa is a pure unsweetened powder made by extracting much of the cocoa butter from the chocolate mass. This leaves a dry solid cake, which is then sifted to a fine powder.
There are two major types of cocoa powders. Some beans are treated with alkaline solution to make them darker in color, and milder in flavor. The intense cocoa flavour of Natural cocoa powder makes it well suited for use in brownies, cookies, and some chocolate cakes. When Natural cocoa an acid is used in recipes calling for baking soda an alkali , it creates a leavening action that causes the batter to rise in the oven. If you must substitute, we recommend the following formulas.
As a general rule, when the recipes uses baking powder, you want to use Dutch-process cocoa powder. If the recipe calls for baking soda, then you want to use Natural cocoa powder. This will ensure your recipe comes out as planned! Natural Cocoa Powder. Dutch-process Cocoa Powder. Photo credit: Meg Kibyuk, Cut Cooking www. Chocolate Gift Boxes. Shop All.
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