🔕 🔔
Loading…

My Basket ()

All questions

dutch processed cocoa powder

I'm making a chocolate frosting that calls for dutch processed cocoa powder (which whole foods doesn't seem to carry). I know in cakes, substituting regular cocoa powder would change things, but does anyone know whether it should make a difference in frosting, given that there are no leaveners involved? Has anyone ever done the cocoa powder + baking powder substitution?

asked by ATG117 over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 3106 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

From what I understand, using non-Dutched cocoa would alter the flavor slightly, but maybe not significantly for your target audience. Dutching lowers the acidity of cocoa, and thus tempers bitterness. I would guess it just depends on you, and how perceptive you are to the nuances of chocolate flavor. For myself, I'm not sure I would detect a difference, and indeed, I have used non-Duched cocoa for frosting, and liked it just fine. Just like with wine... I can tell if it's red or white, but beyond that, I'm just not experienced enough to detect other subtle notes. How many of us are that adept with chocolate?

(*realizing that the readers of this here blog could very well be exactly the sort of people who relish those fine nuances that I'm immune to, and hanging head in shame*)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

No, you're fine. "Dutched" and "natural" have consequences with leavening in baking. As long as you're not baking your icing, you'll be safe.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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

Whole Foods sells Valrhona cocoa which is Dutch Processed. In frosting it wouldn't matter if it's dutched or not.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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

Thanks all! Sort of suspected as much, but great to now proceed without concern. And I didn't realize the valrhona was dutch processeses. I may just pick it up.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.