How Do I Select The Best Cocoa Powder? Is There A Difference
Why a cake recipe does calls for cocoa powder, yet not dutch processed cocoa powder? There is no good reason for that, so let’s answer the question, “Which cocoa powder should I use and why?” So let’s talk about “Why is it not a good idea to use Dutch cocoa powder?” It’s because regular natural cocoa powders and Dutch-processed cocoa powders don’t have the same properties. In terms of how one reacts with other ingredients, acidity versus alkalinity matter. This post will discuss how Dark Cocoa Powder works in cake baking. Below are a few basics. HOW DOES COCOA POWDER WORK? Firstly, let’s clarify what it isn’t. The two are not the same thing. A drink mix is what it is. A grocery store will have unsweetened cocoa powder on the baking aisle. The first time I took a big spoonful out of the pantry, I thought it is the hot cocoa mix. Wow! You cannot eat it on its own despite its strength and unsweetened nature. The end product of cocoa powder is cocoa powder. As a result of remov...