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Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder. Dutch-process cocoa is more ...
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and ...
Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. 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.
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Dutch process cocoa (left) compared to natural cocoa (right) Coenraad Van Houten introduced a further improvement by treating the powder with alkaline salts (potassium or sodium carbonates) so that the powder would mix more easily with water. Today, this process is known as "Dutching".
During this period, the cocoa available to most bakers in the U.S. was natural cocoa powder, not Dutch-process. Dutch-process, or “Dutched,” cocoa refers to cocoa powder that has been treated ...
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