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Dutch process cocoa. Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and ...
Just be sure to note if the recipe calls for dutch-process cocoa powder, which is an alkalized cocoa powder. When in doubt, stick to regular (natural) cocoa powder and only use dutch-process when ...
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1 ...
Baking chocolate, or cooking chocolate, [3] is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and ...
Dutch-process cocoa is more commonly used in European-style cakes and confections, where its subtle chocolate flavor is preferred to the strong taste of regular cocoa.
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At doses of 0.8–1.5 g/day (50–100 g cocoa), sweating, trembling and severe headaches were noted, with limited mood effects found at 250 mg/day. [ 33 ] Also, chocolate may be a factor for heartburn in some people because theobromine may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus .
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