Dutch Process Cocoa vs Natural

[housewolf]

I found this information comparing Dutch Process cocoa and natural cocoa at David Lebovitz site tonight, thought I would post it here since questions about this arise from time to time.

http://www.davidlebovitz.com/archives/2010/02/cocoa_powder_faq_dutch-process_v.html


Natural cocoa on the left, Dutch-process on the right





Contents:
What's the difference between Dutch-process and natural cocoa powder?
Can I use Dutch-process and natural cocoa powder interchangeably in recipes?
How is cocoa powder made?
What does it mean to 'bloom' cocoa powder?
Can I substitute ground chocolate for cocoa powder?
Can I use sweetened cocoa powder in recipes that call for cocoa powder?
Why do some recipes say to sift drying ingredients with cocoa powder in them, and others say to whisk?
How do you store cocoa powder, and how long does it last?
Can I dust a cake pan with cocoa powder instead of flour?

Plus resources links for recipes, products and more information

Enjoy!

[wildflower]

1. Interesting

Many classic American recipes, like Devil's Food Cake, use natural cocoa powder. (My recipe, which I linked to, can be made with either since many people outside the United States can't get natural cocoa powder so I used both leavenings.) There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil's Food Cake.

Wasn't this the origin of red velvet cake also? The cocoa powder reacting with soda made it red?

Thanks for posting this.

[FreeState]

4. I've read that it was beet juice used in red velvet cake before common red food coloring

was widely available. So while the red in the cocoa powder may have helped its always been an additive that produced the color. (I have some old cook books and all use beet juice or red dye.)

[hippywife]

2. Great read, B.

And all my roads lead back to smitten kitchen. Got back there clicking through items on his site and ended up with this:

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

[housewolf]

3. Oh my, is that ever dark and luscious

Boy, that looks good!

Our beloved SmittenKitchen has been nominated for an award in several of Saveur's categories this year - can't remember exactly but I think it's food photography, maybe best food blog and many one other. If you're registered at Saveur's site you might consider going and voting for the site. You DO need to be registered in order to vote but it doesn't commit you to anything and you can opt out of their email lists.

http://www.saveur.com/

There's a sign-up link at the top of the page and a link to vote among the slide-show pictures that run automatically.