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Do you have to use dutch processed cocoa when it's called for?

asked by XXX-XXX-2111 about 6 years ago
3 answers 1511 views
5f73e544 157c 472a 8f91 40a7c47948b4  photo on 2010 06 16 at 22.06 4
added about 6 years ago

The thing about dutch processed cocoa is that it's low in fat and has no added sugar. If you sub drinking chocolate powder it's less chocolately and much sweeter..so you won't get the same result.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Usually yes, because the recipe is calibrated for it with regard to acid/alkaline balance. If you don't use Dutched, and just use Unsweetened Cocoa Powder, you will have to add baking soda to the recipe in order for it to come out right. The amount depends on the recipe and the amount of cocoa called form. Dutched in netural, Unsweetened is acidic, so you have to add an alkaline. Here is a reliable explanation:
http://www.joyofbaking...

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 6 years ago

Also, if it's called for as a decorative touch, such as coating truffles or dusting over a cake, it makes a huge difference in both taste and color.