Cocoa powder is an end product after cacao beans have been fermented, roasted and pressed to extract most of the cocoa butter.
Here’s what you need to know about cocoa powder, including the different types, what to look for when purchasing and how to get the most out of the ingredient:
Natural vs. Dutch-process
Natural cocoa powder may not have the word “natural” on the label. It might simply say “cocoa” along with “unsweetened” or “baking,” but these are all the same type. Generally light brown in color, natural cocoa is acidic (with
a pH around 5) and tends to be fruitier and more intensely flavored than Dutch-process cocoa.
Also called “Dutched” or “alkalized,” Dutch-process cocoa powder has been treated with an alkali solution to increase the
pH to between roughly 7 and 8. The effect is a mellower, often richer flavor and a darker color. “Dutching is not a one-size-fits-all process,”
Cook’s Illustrated states. “Manufacturers use a variety of alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process and may opt to alkalize the nibs, the cocoa liquor, or the final pressed powder.” This can lead to a variety of different flavors and colors. Black (such as the type used in
America’s favorite chocolate sandwich cookie) and rouge or red cocoa powder are all types of Dutch-process cocoa that have undergone different types of processing.
When trying to add cocoa powder to a recipe that doesn’t already call for it, it is important take its starch content into consideration. “The fine particles found in both cocoa and chocolate can act like flour in a recipe,” according to “BakeWise.” “When you convert a plain cake recipe to a chocolate cake, if you use cocoa, you need to consider it as flour. Subtract the amount of cocoa that you use from the quantity of flour; otherwise the cake will have too much flour and may be dry,” and no one wants a dry cake.
Source :
https://www.washingtonpost.com/food/2021/09/03/cocoa-powder-guide/
