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Dutch Processed Cocoa Powder
Dutch Processed Cocoa Powder, sometimes called "alkalized," "European style," or "Dutched," is cocoa powder that has been washed with an alkalized solution to bring its natural acidity down to a pH of 7, unlike natural cocoa powder, which can have an acidic pH between 5 and 6. It has a smooth flavor with less citrus notes than the unprocessed version.
- Deep brown color
- Does not react with alkaline leaveners such as baking soda
- Rich chocolate flavor with no acidity
Kosher
Basic Prep
Ready to use.
Suggested Uses
- Use in baked goods such as brownies, cakes, cookies
- Can also be used in other desserts such as pudding, or beverages such as cocoa
- Use in unique savory rubs with coffee and powdered chiles
Description
Dutch Processed Cocoa Powder, also known as "Dutched chocolate," "alkalized" or "European style," is chocolate that has been processed with an alkalizing agent to give it a milder flavor and a deeper color.
The Dutch process lowers the natural acidity of the chocolate, giving the chocolate a milder, smoother flavor. However, because the cocoa lacks acidity, leaveners such as baking soda do not work for baking purposes. Instead, a leavener combined with an acid such as baking powder, is ideal for baking.
Usage of Dutch Processed Cocoa Powder vs. natural cocoa powder is simply a matter of preference. Natural cocoa powder provides a sharper flavor, while Dutch Processed Cocoa Powder is smoother and less acidic.
Storage & handling
Store in a cool, dry place.
Ingredients
Cocoa (processed with alkali).