Test Kitchen tip: Natural vs. Dutch-process cocoa powder ... and a recipe (2024)

FAQs

Test Kitchen tip: Natural vs. Dutch-process cocoa powder ... and a recipe? ›

“If a recipe calls for natural cocoa and baking soda and you want to use Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder.

When a chocolate recipe calls for baking soda, using Dutch process cocoa doesn't fare well. The cake made with Dutch process cocoa, right, doesn't rise and has a soapy aftertaste.

Generally, you will have more success substituting natural cocoa powder for Dutch-processed cocoa, but less success the other way around. Stick with the recipe whenever possible. Since baking is a science, it's best to be precise and follow the recipe exactly, to eliminate the possibility of mistakes.

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Dutch process cocoa is processed in an alkali solution to lesson its acidity. This process makes it smoother, darker, and often richer than natural cocoa. All of these qualities shine through in baked goods that use this cocoa.

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

Replace the Dutch-processed cocoa powder called for in your recipe with an equal amount of unsweetened cocoa powder. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder used.

Natural and Dutch-process cocoa are generally not interchangeable in baking recipes," Jessica tells us. Why is that? Since Dutch-process cocoa is neutral, it does not react with baking soda and so it normally is found in recipes that call for baking powder instead, which will take care of the leavening on its own.

In contrast, a non alkalized cocoa, such as Hershey's, is also unsweetened, but because it has not been Dutch processed, it still contains cocoa's natural acids. Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor.

Leavening Agents

Dutch Process cocoa powder is best suited for recipes that call for baking powder as a leavening agent (and sometimes a small amount of baking soda).

Which cocoa powder is best for making chocolate? ›

In general, natural cocoa offers mild, light flavor (some call it “old-fashioned chocolate flavor”) while Dutch-process will give you a darker, more bittersweet experience. These days it seems like most people's taste tends to dark chocolate, and the darker the better.

You can use your favorite brand. Unsweetened cocoa powder: I prefer Dutch-processed cocoa powder, which is milder and not as acidic as natural cocoa powder. But if all you have on hand is natural cocoa powder, that works, too, in my experience.

You can use either type in recipes that do not call for baking soda or baking powder. Such as sauces, hot cocoa, brownies (as long as there is not BP or BS!), frostings, ice cream, pudding, etc. There is no leavening occurring, so it doesn't matter. You can go by your taste preference.

Alkali-processed cocoa, commonly known as dutched cocoa, is not as healthy as regular cocoa powder. Dutched cocoa can have as little as half the phytonutrients of regular cocoa, but that just means you have to use twice as much to get a rich, chocolatey flavor.

Natural cocoa is more bitter and astringent due to the acid content. It's has a less robust chocolate flavor when compared to dutched cocoa. This cocoa reacts with baking soda creating a reddish hue to the brown color giving pastries a light brownish color. Dutched cocoa has alkali so it is not acidic.

The short answer is yes, you can drink Dutch-processed cocoa powder. It's a versatile ingredient that can be used in a variety of ways, including as a base for hot cocoa or chocolate milk. However, there are a few things to keep in mind.

Hershey's Special Dark: This cocoa is a mix of natural and Dutched cocoas. When I say that I prefer Dutched cocoa, this is the one I generally use. Dark color, rich flavor, and it's easy to find at your local grocery store.