Description
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. There are two types of unsweetened cocoa powder: natural and Dutch-processed. Ours is the Dutch process type. 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. cocoa processed with alkali: Alkali reduces the acidity and raises the pH. The alkali brings out richer brown or red notes
Usage
To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavorIngredients
Cocoa Processed with AlkaliProduct Reviews
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