Today we’re talking about chocolate! I’ve eaten two (ok, four) dark chocolate candies for this special occasion. Let’s talk about this unsweetened variety of chocolate: cocoa powder! We’re talking depth, color, and yessssss chocolate flavor. Of course, since we’re baking, nothing is simple, and we’re talking about acid reactions again. It’s important!
The difference between Dutch-processed and natural cocoa powder:
Cocoa powder is just cocoa powder, right? It’s just roasted cacao beans that have been ultra pulverized for cake and cupcake purposes, that’s all. Not exactly.
There is a fundamental difference between Dutch-processed and natural cocoa powder. The difference is acid. Yea! We’re talking about acid reactions again, this time by way of cocoa powder. Who knew that cocoa powder was acidic? Well.. now we do! It’s worth understanding.