Alkalized Cocoa Powder

What is Cocoa Powder? 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. How Many Types of Unsweetened Cocoa Powder? There are two types of unsweetened cocoa powder: natural and Dutch-processed. What`s Dutch-Processed Cocoa Powder? Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. 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. What`s Natural Cocoa Powder? Natural cocoa powder has a pH between 5 and 6. That acidity bears out in natural cocoa`s flavor. It tastes very bitter and gives a deep chocolate flavor to baked goods. What`s Application of Cocoa Powder in Recipe? If recipes that do not call for baking soda or baking powder, either type is ok. If there is leavening occurring, cocoa powder should be applied as per type. Dutch-Processed cocoa powder has delicate flavor which makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Natural cocoa powder is often 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.