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Is there a big...or any... difference between dutch process cocoa powder and regular unsweetened cocoa powder for baking purposes? Are they interchangable?

asked by Pat in SoCal about 6 years ago
3 answers 1806 views
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added about 6 years ago

Found the answer below. Sorry...should have searched first.

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added about 6 years ago

Dutch cocoa is processed with alkali, which gives it a different flavour than regular unsweetened, though are you talking Hershey unsweetened or some other cocoa. I think Hershey has a strange back ground flavour and have never really liked it.

You need to make a hot chocolate with Dutch (Droste is the standard) and another chocolate to see the difference before you cook with them.

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added about 6 years ago

When using unsweetened cocoa in a recipe calling for dutch-process, you need to adjust the amount of baking soda you use . ..
Here's a explanation: http://www.cupcakeproject...
"Substituting Unsweetened Cocoa for Dutch-Process Cocoa - 3 tablespoons (18 grams) unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda.
Substituting Dutch-Process Cocoa for Unsweetened Cocoa - Leave out any baking soda called for in the recipe."

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