Skip Nav
Get the Dish
Can't Get Your Hands on Cookie Dough Kit Kats? Make Your Own!
Oscars
Wow Partygoers With Award-Worthy Oscars Cookies
Spring
10 Cozy Irish Soups to Make This St. Patrick's Day and Beyond

Dutch Process Cocoa Facts

What Makes Dutch Process Cocoa Different?


Ever wondered how Dutch process cocoa differs from natural cocoa? We've got the answer: both types of cocoa powder are unsweetened, but Dutch process cocoa is treated with an alkalizing agent to neutralize its natural acidity.

Created by Dutch chocolate maker Coenraad Johannes van Houten, the process results in not only lower acidity but also a milder, less bitter taste and a darker color.

So how does this affect your recipes? Since Dutch process cocoa has a neutral pH, it doesn't react with baking soda. Instead, Dutch process cocoa should be mixed with baking powder for leavening. Although the two types of cocoa powder are certainly interchangeable in some recipes, the results will vary if you substitute one for the other.

ADVERTISEMENT

What to remember: Dutch process cocoa is darker with a more complex flavor, while natural cocoa powder has a light color and a more fruity taste. Most recipes remove the guesswork, because directions typically state whether or not Dutch process cocoa is preferred.

Interested in baking with Dutch process cocoa? Here are a few recipes to try:

Image Source: Thinkstock
Around The Web
Join The Conversation
Things That Only Working Moms Understand
Signs of Sensory Processing Disorder
Tips For Marriage After Kids
Should You Teach Kids to Share?
What Not to Say to Pregnant Women
Moms You Meet at Kids' Birthday Parties
Essential Hand Signals For Dogs

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds