The Right Kind Of Cocoa Powder To Use For All Of Your Chocolate Recipes
When taking a jaunt down the baking aisle, you may notice two types of cocoa powder overwhelming the shelves: Natural (non-alkalized) cocoa powder (a.k.a. regular unsweetened cocoa powder) and Dutch process (alkalized) cocoa powder. The differences are slight, but they matter in certain recipes.
The powders are interchangeable for some things: When the recipe does not call for a leavener like baking powder or baking soda, feel free to go wild with either one (things like hot chocolate, chocolate sauce and chocolate frosting will taste great no matter what).
But you’ve got to be more discerning with baked goods that do include a leavener in the recipe. Typically, natural cocoa powder, which tastes intensely bittersweet, is used in recipes like these (unless the recipe states otherwise). The acidic (non-alkaline) properties of natural cocoa powder will counterbalance the alkaline of the baking soda. Dutch-process cocoa, on the other hand, is treated with alkaline, which makes it taste less bitter and powerful. In this sense, its more palatable when used as a coating —> Read More Here