It depends where you're shopping - there is no Dutched cocoa in the UK, for instance. Dutching simply means treating with an alkali, which changes the colour and pH. For some recipes, the difference won't alter the recipe, but if it's a recipe with baking soda or that uses acid like buttermilk, then the difference in acidity will be important. To compensate, you can add a little baking soda to the cocoa to simulate Dutched cocoa. Try about a teaspoon per half cup of cocoa.
There is. Dutched cocoa is darker in color, producing a darker final product, and has different properties. Valrhona makes a great dutched cocoa, which they sell in Whole Foods and other specialty stores. In Whole Foods, it's located by the cheeses with the blocks of chocolate. Hersheys also makes a dutched cocoa that I've seen in most supermarkets, though the quality is not the same as the former. It is however, a lot less expensive.
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