According to King Arthur Flour, many recipes that use baking soda and don’t specify the type of cocoa powder, will need regular cocoa powder. Fun fact: Dutch processed cocoa is used to make Oreos. The Dutching process also gives the cocoa powder a darker color. https://bakingbites.com/2009/01/what-is-dutch-processed-cocoa-powder ; Dutch-process powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. Written By Michael Greger M.D. The answer is NO! Find out what's the difference between Dutched and natural cocoa powders and which one you should bake with for the best results. Dutch-processed cocoa, also called alkalized, unsweetened cocoa powder, appears a shade or two darker than natural cocoa and has its natural acids neutralized with an alkali. Other names for Dutch-process are European style, black, and rouge. The balanced acidity gives the cocoa a smooth, earthy flavor Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. FACLM on November 7th, 2012 In a previous video, it was stated that “regular” cocoa powder was healthier than the processed “dutched” cocoa powder, but this recipe states dutched. (via Serious Eats) Dutch-process (alkalized) cocoa may or may not be labeled “Dutch-process,” or “alkalized,” but the ingredient statement should say, “cocoa processed with alkali.” Natural cocoa is rarely labeled with the word natural on the package: the ingredient statement will simply say “cocoa” or “unsweetened cocoa powder.” This neutralizes the powder's pH level to 7 and changes the appearance and flavor. Dutch-process is "natural coca treated with an alkalizing agent to lessen its acidity." Recipes with a leavening agent like baking soda or baking powder will react with acidity and alkalinity, so it is important to stick with what the recipe calls for. Dutch cocoa is also sometimes referred to as Dutched cocoa, as the process of making Dutch cocoa is known as “Dutching.” Many markets carry Dutch cocoa along with untreated forms of cocoa powder, and it is important to pay attention to which kind of cocoa a recipe calls for. This reduces bitterness and gives it a milder, more mellow flavor. Dutch-Process vs Natural Cocoa Powder . The process, invented in 1828 by a Dutch chemist (hence the name) as a way to make hot drinking chocolate pleasant, also turns the cocoa powder quite dark. Dutch-process cocoa … So regular vs dutch processed cocoa, can they be swapped? Isn’t regular cocoa powder healthier than alkali-processed “dutched” cocoa? Dutch-processed cocoa beans are treated with alkali during the production process. Dutch-processed alkalized cocoa is slightly darker and also a bit more mellow, according to Sally's Baking Addiction. Dutch cocoa does not react when mixed with baking soda. Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor.
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