Can you substitute one for the other or are you better off sticking to the road more traveled? Trending Videos
Theres a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style.
Sometimes I wish I baked like that, but truth be told I often freestyle and substitute. Take, for instance, cocoa powder, which comes in two main varieties, natural and Dutch process. Can you substitute one for the other or are you better off sticking to the road more traveled?
The answer: It depends on what youre baking, but no matter what, the two varieties dont taste the same.
Fry’s Cocoa is an example of Dutch processed cocoa. In contrast, a non alkalized cocoa, such as Hershey’s, is also unsweetened, but because it has not been Dutch processed, it still contains cocoa’s natural acids. Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor.
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Natural Cocoa Powder
pH level: Between 5 and 6. Flavor profile: Sharp, almost citrus fruit finish.
If youre making natural cocoa powder, thats the end of the line. Chocolate is naturally acidic, so natural cocoa powder typically has a pH between 5 and 6 (for context, water is 7, right in the middle). That acidity bears out in natural cocoas flavor, which gives the cocoa a sharp, almost citrus fruit finish. Remember, that just like a chocolate bar, cocoa powder flavor varies by brand. While all natural cocoas will have certain characteristics in common (bitterness and astringency), flavors will vary based on the cacao bean and how its manufactured. In most US supermarkets, natural cocoa is the most commonly available variety of cocoa—think Hersheys, Ghirardelli, and Scharffen Berger.
Dutch Process Cocoa Powder
pH level: 7. Flavor profile: Smooth and mellow with earthy, woodsy notes.
Disappointingly, this does not mean that it wears tiny wooden shoes. Dutch process cocoa powder (also sometimes called “alkalized,” “European style,” or “Dutched”) is washed with a potassium carbonate solution that neutralizes cocoas acidity to a pH of 7. Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue.
Dutch process cocoa has a smoother, more mellow flavor thats often associated with earthy, woodsy notes. There are also heavily Dutched “black” cocoa powders that bring the cocoa powder to an alkaline level of 8. This is the kind of bittersweet cocoa youll find in Oreo cookies.
Since Dutch process cocoa isnt acidic, it doesnt react with alkaline leaveners like baking soda to produce carbon dioxide. Thats why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.
Why dutched cocoa is different from natural cocoa
FAQ
What makes Dutch chocolate different?
Is Hershey’s cocoa the same as Dutch processed cocoa?
Why does Dutch chocolate taste different?
What is the difference between Dutch chocolate and dark chocolate?
Does Hershey’s use Dutch-process cocoa?
Our Test Kitchen uses Hershey’s. For Dutch-process cocoa, look for Dutch, Dutch-processed, European or alkalized. There is a third option in cocoa powders as well: a combination of natural and Dutch cocoa. These blends are versatile and give you the smoothness of a European cocoa with the acidity that many recipes require.
Is Hershey cocoa powder Dutched?
Hershey’s “Special Dark” cocoa powder is indeed Dutched. Their regular “natural unsweetened” is not Dutched. What is Black Cocoa Powder? The ever-popular Oreo cookie is made with highly Dutched cocoa powder, sometimes called black cocoa.
Is Dutch cocoa the same as natural cocoa?
Dutch cocoa is also not quite as chocolaty as natural cocoa. It’s milder overall (but still tasty). While you might think that cocoa and Dutch cocoa might be interchangeable, we caution you not to make this substitution (at least not without doing a little homework). Using the right chocolate in baking is key!
What does Dutch cocoa taste like?
The process gives the powder a darker color and a smoother, softer flavor. Dutch cocoa is also not quite as chocolaty as natural cocoa. It’s milder overall (but still tasty).