Where do I find dutch process cocoa?

Bevben

Hi –

Generally, you can use dutch-processed or natural cocoa powder interchangeably unless you’re using a very specific baking recipe where the chemical reactions are important.

If you can’t find the dutch-processed, natural will work in most recipes. Here’s a little blurb I found to further explain it.

From joyofcooking.com…

“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 their 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 make 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 make 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. “

As far as where to buy it, most regular grocery stores will have at least one type of cocoa and some have several (and several brands).


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[This message was edited by MarcieLynn on 10-22-03 at 01:46 PM.]