Is baking cocoa the same as Dutch cocoa?

However, the difference in color is consistent after baking. Baked goods made with natural cocoa powder are a lighter, more reddish brown, while Dutch-process ones have a dark brown, almost black hue.

How do I substitute Dutch processed cocoa for baking cocoa?

If the recipe calls for Dutch-process cocoa powder and baking powder, substitute the same amount of natural cocoa but replace the baking powder with half the amount of baking soda.” Cooking is fun — at least it should be!

Is Dutch process cocoa unhealthy?

You are absolutely right that alkali-processed “dutched” cocoa is not as healthy (See Update on Chocolate for the graph and Healthiest Chocolate Fix for some other chocolate comparisons). Dutched cocoa can have as few as half the phytonutrients, but that just means you have to use twice as much!

What’s the difference between cocoa powder and Dutch process cocoa?

If baking powder is listed as the main leavener, opt for Dutch process cocoa. If baking soda is listed, use the natural stuff. That being said, if the recipe doesn’t use any leavening agents at all ( frosting or fudge sauce, for example), Dutch process cocoa powder and natural cocoa powder are practically interchangeable.

How does Dutch process cocoa powder neutralize baking soda?

Dutch-process cocoa powder starts with cocoa beans that have been washed in alkaline solution of potassium carbonate. This wash neutralizes their acidity. So, dutch-process cocoa powder is neutral. Because it is neutral, it does not react with baking soda. It’s often paired with baking powder. (But not always!) Hooray, SCIENCE!

What’s the difference between cocoa powder and baking powder?

The Dutching process also gives the cocoa powder a darker color. Dutch-processed cocoa powder in baking is usually paired with baking powder because, as mentioned in The Difference Between Baking Soda and Baking Powder, the baking powder takes care of the acid component in leavening our baked goods.

What’s the difference between natural cocoa and baking soda?

Yum. Natural cocoa is just that– natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder (ACID) is often used in recipes calling for baking soda (BASE) because the two react with each other to allow your baked good to rise.