This is because you are getting more of the healthy cocoa, with less of the unhealthy sugar and fat. The grating process grinds the cocoa into the fine powder used to make unsweetened cocoa powder. Dutch-processed cocoa also dissolves more readily than natural cocoa. Dutch-processed cocoa powder is made from cocoa beans that have been washed with an alkaline solution before they are ground into cocoa powder. Recipes will usually make it clear what type you should use, but the presence of baking soda in the list of ingredients usually requires that you use natural, unsweetened cocoa. With that small tweak, unsweetened cocoa powder should perform much like Dutch-processed cocoa powder in the recipe, though the finished recipe may be a bit lighter in color. In cakes and brownies, the Dutch-processed cocoas tend to produce moister and deeper colored baked goods—an advantage that makes it a favorite of many pastry chefs. The process of alkalizing, or Dutching, cocoa began in the mid-1800s in Holland as an effort to control the quality of cocoa production. The natural cocoas showed the highest levels of ORAC and TP. Though not necessarily interchangeable, both impart a rich, chocolate flavor to recipes as well as deliver a healthful dose of antioxidants. For example, Dutch processed cocoa is further processed to remove some of the acidity from the product. Hershey's Cocoa Powder gives you a healthy way to flavor beverages and sweets. Intensely chocolate, bitter and slightly acidic, the complex quality of natural, unsweetened cocoa powder provides the rich, deep flavor in products such as brownies or devils-food cake. By adding baking soda to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn't interact unfavorably with the other ingredients in the recipe. You’re right! In doing so, alkalizing alters the flavor of the cocoa and darkens the color, making it appear to be more chocolatey. A fascinating manufacturing process may not be the feature you use to choose a cocoa powder though, so here’s the foodie stuff. Dutch processed cocoa has a pH of around 7. However, chocolate offers promise as a diet aid because cocoa contains components called polyphenols that have been shown to inhibit digestion. Sugar isn’t good for us either. The alkaline solution neutralizes the natural acidity of the cocoa beans, and it gives the cocoa powder a darker color and a milder, smoother chocolate flavor. Popular Videos. This gives the cocoa powder a darker color and a generally smoother flavor. In the form of cocoa powder. The chemistry thought to be responsible for its cardiovascular health benefits is the flavanol (flavan-3-ol) antioxidants. With Dutch processed cocoa, you lose even more of the health benefits of the raw product. When selecting a cocoa powder, other than the choice between natural and Dutch-processed, you also need to look at the label in order to pick the one that is most suitable to your cooking pursuit. Cocoa produced with the Dutch process is called "Dutch-processed cocoa," or "cocoa processed with alkali." See Cocoa Powder. This raises its pH from around 5.5 to about 7, making it almost neutral. High blood pressure. But your Dutch-processed Cocoa Powder is like… super dark. Although, it’s not a good idea to substitute Dutch-processed cocoa when you’re out of natural cocoa powder. It is hard to find Dutch-processed cocoa, in my personal experience. In addition, because Dutched cocoa powder is subjected to a chemical process, products that contain Dutch-processed cocoa technically cannot be … Can You Substitute Semi Sweet Morsels for Semi Sweet Baking Squares? About natural cocoa vs dutch processed cocoa, you suggested using some baking soda to reduce the acidity of the natural cacao. Here is what you need to know: the higher the percentage of cocoa in a chocolate product, generally the healthier it is for you. 1. Miller et al. The researchers sent three types of cocoa powder down the lab-rigged digestive path: lightly processed, moderately processed and Dutch-processed. Dutch-processed cocoa powder, also called European style cocoa powder, has been treated with alkalis to improve flavor and texture. Regular cocoa has a pH of 5-5.9. This fair-trade Dutch cocoa falls into the range of 22 to 24% cocoa butter, which … In a pinch, you can substitute natural cocoa powder if you’re out of Dutch-processed cocoa powder. Dutch-Processed Unsweetened Cocoa Powder . But your Dutch-processed Cocoa Powder is like… super dark. But even then you can’t be certain that you’re getting much in the way of the beneficial flavanols. Meghan is an entertainment and lifestyle writer with a soft spot for nostalgic snack foods. The fat is saturated cocoa butter, and is one of the few plant fats that’s actually bad for us; it raises our cholesterol. The unsweetened Dutch processed cocoa is one that hasn’t been further processed with more additives like sugar and milk. If you want to continue using cocoa in your coffee, I suggest looking for products that haven’t undergone Dutch processing – that is, they haven’t been treated with an alkali to neutralize cocoa’s natural acidity. For many, this deepens the flavor of the cocoa powder because sugar (or other ingredients) don’t have to overcome the slightly acidic taste of the cocoa before enhancing its flavor. Some people like to ask what unsweetened Dutch processed cocoa is. It is a darker brown in color, less reddish. It is slightly more bitter than Dutch-process cocoa, and it has notes of fruitiness that are less noticeable or altogether missing in Dutch-process cocoa. Two Types of Unsweetened Cocoa Powder. (Check out the photos -- it's the one on the left.) 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