Thursday, February 12, 2015

What's the Difference Between Dutch Process and Natural Cocoa Powder?

There's 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 you're baking, but no matter what, the two varieties don't taste the same.

So What is Cocoa Powder Exactly?


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