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 ...

like in this Double Chocolate Pudding. 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 ...

Today, Dutch-process cocoa powder is often favored for baking chocolate cakes, because it provides a less bitter, more intense chocolate flavor that isn’t tempered by acidity. It’s also much ...

Marbling works best when there is a lot of contrast between the colors; a vanilla-and-chocolate swirl cake is always a hit. What is Dutch process cocoa powder? The kind of cocoa powder you use in ...

Any type of bittersweet chocolate will work, but for best results use one that’s tasty enough to eat out of hand and contains about 70% cocoa solids. Don’t use natural cocoa. Dutch-processed ...

Dutch process cocoa powder is different from its ... but because it’s been stripped of so much acidity, it lacks a strong chocolate flavor. “If you think about eating an Oreo cookie, it ...

Dutch process cocoa powder is different from its natural counterpart ... It has a stunning black hue, but because it’s been stripped of so much acidity, it lacks a strong chocolate flavor. “If you ...