What is Dutch-processed Cocoa Powder?
According to the Joy of Baking article on cocoa powder, dutch-process cocoa powder is
"...treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands."
What is Unsweetened Cocoa Powder?
The Joy of Baking article continues to say:
"Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey's, Ghirardelli, and Scharffen Berger."
How to Convert Unsweetened Cocoa to Dutch-Processed Cocoa and Vice Versa
If you only have one kind of cocoa powder on hand, do not fear! Use the following formula from What's Cooking America to convert from one kind of cocoa powder to the other:
- Substituting Unsweetened Cocoa for Dutch-Process Cocoa - 3 tablespoons (18 grams) unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda.
- Substituting Dutch-Process Cocoa for Unsweetened Cocoa - Leave out any baking soda called for in the recipe.
16 comments:
Thank you. This is great information!
What LeLo said! Who knew?
Thanks!
No prob. Glad I could help!
I AM LOOKING AT HOW TO CONVERT DUTCH COCOA TO UNSWEETENED AND DO NOT UNDERSTAND YOUR FORMULA. THE RECIPE CALLS FOR 1/2 CUP DUTCH COCOA SO DO I USE 1/2 CUP OF UNSWEETENED COCOA PLUS 3 TBSP AND A PINCH OF BAKING SODA? PLEASE ADVISE.
MARY
If you have dutch cocoa and you want to use it in place of unsweetened cocoa, leave out the baking soda in your recipe.
Mary, this answer is probably too late for you but it sounds like you want to use unsweetened in place of Dutch process. There are about 8Tbls in one half cup. So per your recipe you would use 1/2 cup unsweetened cocoa plus about 1/4 tsp of baking soda.
i have a recipe that calls for 3/4 of a cup of dutch process cocoa powder, but i only have unsweetend cocoa powder. How would I convert it?
You would use 3/4 C of unsweetened cocoa powder plus 1/2 t baking soda.
thankyou very much. i appreciate your help
I understand that I should leave out the baking soda but do I also leave out the baking powder? Aren't both leavening agents?
THANKS
Sorry it took a while to get back to you. As far as I know, you just need to leave off the baking soda. I'm not sure about the chemistry behind it though.
I dont get one thing though. I made chocolate cupcakes that required Dutch-processed cocoa powder. I only had normal cocoa and that's unsweetened. But they taste horrible. There was only baking powder in the recipe so that's not the problem. But dont I need to add some sugar or something? The cupcakes are so bitter I can't eat them.
Anon - Have you made the recipe before with dutch process cocoa? I'm wondering if it's some other part of the recipe that caused your problem.
I have a recipe that calls for 1 cup of dutch process cocoa powder, and I only can find unsweetened cocoa powder. How could I convert it?
I'm trying to make chocolate ice cream. I'm assuming dutch-processed cocoa powder will be the best to use, am I right? What is the best brand name?
I live in British Columbia, Canada and I'm really having a hard time to find the right cooking chocolate, we mostly do brownies, and we don't have a lot of brand names available, except"Fry's". Really frustrating!!! Any suggestions? Thanks.
I am also in BC Canada, using Fry's Premium Cocoa..the ingredient list says cocoa,sodium carbonate...
and it may also contain peanuts, tree nuts, milk, eggs, soy, wheat, and/or sulphites. It doesn't exactly sound like pure chocolate to me.
I want to make a mousse cake which calls for 5 oz bittersweet or semi-sweet baking squares-(which I have) plus 1/2 cup Dutch-process (alkalized) cocoa powder. There is no baking soda or powder called for in the recipe..except for 1/4 tsp cream of tartar used in whipping the egg whites.
So can I safely use the Fry's cocoa that I have on hand???
thanks for the info!
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