natural cocoa vs. Dutch-processed cocoa powder
Now that I have been using different brands and types of cocoa powder, I felt that I have to research what’s best type to use when it comes to baking sweet treats. So I stumble upon a lot of articles and reasons for using which kind of cocoa that would fit your recipe.
Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. It is used in recipes that require baking soda (alkali). Known brands are Hershey’s or Ghirardelli. To bring the full flavor, you can combine it with a small amount of boiling water.
The Dutch-processed or alkalized cocoa powder is treated with alkali to neutralize its acids. It goes well with recipes that require baking powder. Popular brands like Callebaut and Bensdorp are just some examples. It is mild in flavor, darker chocolate shade or somewhat reddish and easy to dissolve in liquids. It is ideal in baking cakes and pastries.
It is highly recommended to best use the type of specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some prefer Dutch-processed cocoa than using natural cocoa and baking soda in cakes. While others prefer the natural cocoa powder in brownies and cookies.
If you are in a baking store, if you are unfamiliar of a particular brand, it is always good to inquire whether the cocoa powder that you are getting is natural or alkalized to make sure you will be using the right one. You have an option to use the imported brands or the local ones depending on the quality, money’s worth and taste of course.
I hope this is of great help to you. May you be enlightened by what I have researched and hopefully help you with your baking.
Sources: joyofbaking.com, yummy.ph
Living Life to the Full 