I'm confused! Can you tell me the difference between Dutch-Process Cocoa
and Unsweetened Cocoa? Are they interchangeable in a recipe? - Nancy
If you bake with cocoa you have probably noticed recipes that call for
either Dutch-processed or natural (non-Dutch-processed) unsweetened cocoa powder.
Both types of cocoa powder are unsweetened and therefore bitter
when tasted alone.
Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder:
This type of
chocolate has been treated with an alkali to
neutralize its natural acidity. Because it is
neutral and does not react with baking soda, it must be used
in recipes calling for baking powder, unless there are other
acidic ingredients in sufficient quantities used. It has a
reddish-brown color, mild flavor, and is easy to dissolve in liquids.
a complex chocolate flavor while the Dutch-process is darker
and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and
some chocolate cakes. When natural cocoa (an acid) is used
in recipes calling for baking soda (an alkali), it creates a
leavening action that causes the batter to rise when placed
in the oven.
Cocoa Substitution Chart:
It is important to use the type of cocoa specified in a recipe
because it may affect the recipe's balance of acid. If you must
substitute, use the following formula:
Substitute equal amounts of
for unsweetened cocoa. Leave out any baking soda called
for in the recipe.
tablespoon carob powder plus 2 tablespoons water
for every 1-ounce unsweetened cocoa.
substitute instant cocoa mix for unsweetened cocoa in
3 tablespoons unsweetened cocoa powder plus a pinch
(1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat
in recipe by 1 tablespoon).
carob powder for every 1-ounce Dutch Process Cocoa.
1 ounce semi-sweet chocolate and
1/2 teaspoon ground Mexican cinnamon for every 1-ounce
In mole sauces, substitute 1 tablespoon
for every ounce of Mexican chocolate called for in the recipe.