Wednesday, January 23, 2008
dutch versus regular cocoa powder
Easily, the most frequently asked recipe-related question I get is ‘What is the difference between Dutch process and regular old cocoa?’ Thus, once and for all: Dutch cocoa (such as Droste and Valrhona) has been alkalized to make it neutral (and more delicate in flavor); it does not react with baking soda. Regular cocoa (such as Hersheys) is non-alkalized, and mildly acidic. Got that? There will be a quiz tomorrow.
I have always wanted to know that!
Dutch-process is pretty much the only way to go when you’re actually living in Holland like myself. Still happy to find out the difference though, so thanks for sharing!
This is good information and when I made the world peace cookies (which people went ga ga over btw) I had to research it. I have always used the two interchangably, and still do. I guess what I should do is make a batch using the two and compare them.
If Hershey’s regular cocoa is used, should we use more baking powder ? I’ve got half a can left and plan on using it, but have always used Dutch cocoa powder.
I am also wondering if using a non alkalized cocoa do you need to change the baking soda in the recipe??
Usually Potassium Carbonate (K2CO3) is used as alkali agent. Not all alkali react during alkalisation process and some are still present in the powder. Additional amount of CO2 will be released during baking, so theoretically small adjustment of baking soda (NaHCO3) in the recipe may be needed. Usualy non alkalised powders (natural) have ph<6 and color is light brown. Alkalised powders have 6.0<pH<8.6 and darker color. Medium alkalised powders have the strongest cocoa flavour. Very strongly alkalised powders may be bitter, with alkali/chemical off notes. More alkalised cocoa = less soda in the recipe. Regards Pawel G.