What type of cocoa powder?

Should i use?
The recipe calls for 3/4 cup of good cocoa powder. She said it makes a difference of what brand you use.
Should I use unsweetened or dutch process?

5 thoughts on “What type of cocoa powder?

  1. Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.

    Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

    Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger

    To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)

    Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa’s full flavor.

    To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)

    Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa’s full flavor.

    Dutch-Processed Cocoa:

    1 cup = 92 grams

    1 cup sifted = 75 grams

    Natural Unsweetened or Nonalkalized Cocoa:

    1 cup = 82 grams

    Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda

    Substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar

    Note: Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes.

    Note: Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing.

  2. There are different types of cocoa powder. First, you have to choose between “natural” and “Alkalized” (also called “Dutched”). The first one is pure cocoa solids, but is is slightly acid, while alkalized cocoa has Potassium Carbonate, and makes it more neutral. Because of that, the second one is usually preferred to bake cakes and cookies.
    Additionally, there are cocoas with different fat %. The most common one is the 10/12%, which means it has a range between 10% to 12% of cocoa butter in it. For baking, or richer texture, you can have a 20-22% powder, that means a higher fat content. However, a higher fat content will make it a bit harder to dissolve in cold liquids, and may cause some lumps in the powder. For more info, you can check http://www.cocoasupply.com

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