05/01/2021
Cocoa Powder Tip #1: Differences in Cocoa Powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
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As bakers, sometimes we come across recipes asking for dutch processed or natural cocoa powder. Confusing isn't it? Aren't all cocoa powder the same? The trick is in their pH. Here's what's different:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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𝔻𝕦𝕥𝕔𝕙 ℙ𝕣𝕠𝕔𝕖𝕤𝕤𝕖𝕕: made of cocoa beans that are washed in an alkaline solution of potassium carbonate, which neutralizes the acidity of the bean. As the cocoa is now neutralized, it doesn't react with baking soda (baking soda needs an acid to act). So, your best bet with the recipe is to use dutch processed cocoa with baking powder. Dutch cocoa is typically darker in color (think Oreo cookies), more mellow in flavor, and tend to dissolve easily in liquids. Eg: Van Houten cocoa powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ℕ𝕒𝕥𝕦𝕣𝕒𝕝 ℂ𝕠𝕔𝕠𝕒: Exactly what it is. It's made of ground roasted cocoa beans so it is still acidic and bitter. So, using this cocoa (acid) in recipes calling for baking soda (base), would give a much higher rise in your baked goods. Natural cocoa is lighter in color, and has a stronger concentrated chocolate flavor. Eg: Hershey's / Ghirardelli⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tip from Coco: Always check recipes for the type of cocoa powder used, especially for recipes called for baking soda/powder. Natural cocoa is less common in Indonesia, so you'd have to make sure you're using less baking soda. Too much baking soda and no acid, will cause your baked goods to taste bitter or won't give it a nice rise.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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