Cocoa powder is produced similarly to cacao except cocoa undergoes a higher temperature of heat during processing. Surprisingly, it still retains a large amount of antioxidants in the process and is still excellent for your heart, skin, blood pressure, and even your stress levels
And what about Dutch-processed?
Dutch-processed cocoa powder (dark cocoa) is cocoa powder that has been processed with an alkalized solution, making it less acidic and much richer in taste. Regular cocoa powder retains a more acidic nature and bitter taste, and is used in baking recipes with baking soda where Dutch-processed cocoa powder is not since it has already been alkalized. Generally speaking your should add a bit of baking powder to recipes that use dutch-processed. Like wise if you are using Dutch-processed to replace a recipe using regular cocoa powder, you will need to add some acid in the form of baking soda, if the recipe doesn’t already call for it.
- Guittard Dutch-processed is fabulous in all of my cake recipes. I love the dark chocolate flavor.
- Scharffen Berger cocoa – Be still my heart! Have you every made a Scharffen Berger Brownie? Over. The. Top.
- Valhrona cocoa – Just take a look at the color. Notice how dark and rich in color it is? Fabulous in brownies, cakes, cookies, ice cream (oh ya), Have you ever tried a Valhrona Chocolate Bouchon? Heaven…absolute heaven.
You will find more chocolate recipes in my recipe index. I think it’s pretty obvious I prefer chocolate cakes.
Have I mentioned chocolate is my favorite food group?
All cocoa powders were purchased from Amazon.