So, why are there different kinds? Cocoa powder lends a rich chocolate flavor and dark color to … Copyright © 2020 Crazy for Crust. That’s what we’re getting into today. I use it to make chocolate crinkle cookies and they turn out like a delicious brownie. A cup of hot cocoa, fudge frosting, certain cookies or cakes (e.g., Flourless Fudge Cookies, above): recipes that don’t use baking soda or baking powder can be made with whatever cocoa you like, since the cocoa is there solely for its flavor and color. Hershey’s Natural Unsweetened Cocoa Powder is the most mainstream brand and the one I use the most. Try adding coffee instead of part of the milk. Hi Faye, It sounds like Cadburys cocoa is Dutch-process. This was awesome information. If you’re using cocoa (opt for natural cocoa over Dutch-processed) in a baking recipe that calls for cacao, you should probably also substitute baking powder for at least part of the baking soda. Such as sauces, hot cocoa, brownies (as long as there is not BP or BS! If you want to use a good quality cocoa powder for baking purpose, then the best one I can recommend you is Rodelle Gourmet Baking Cocoa Powder. —Claire Cruce, Atlanta, Georgia So, here's where we are so far: in recipes calling for baking powder (or predominantly baking powder, with a lesser amount of soda), use either type of cocoa. So compared to natural cocoa powder it is less bitter and lower in acidity. 3 tablespoons of cocoa powder + 1 tablespoon of fat = 1 square of baking chocolate; 1 tablespoon unsweetened cocoa powder + 2 teaspoons of sugar + 2 teaspoons shortening = 1 ounce of semisweet chocolate; If baking soda is listed, use natural cocoa powder. You should always use what’s listed in the recipe but in case it’s not specified, let’s break it down and ask these questions: I get asked about this one a lot so I wanted to mention it here. If you’re looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. Recipes, however, that use Dutch-processed cocoa powder commonly use baking powder which already contains both an acid and an alkali ingredient that reacts to each other once wet. You will need to use baking soda if you are using cacao as a substitute for Dutch cocoa as baking powder may not provide the desired results. Just remember to check that the recipe has enough acidity to set the baked good. Chocolate Fruit Dip. Truffles are little balls of love. Exclusive Member of Mediavine Food. Cocoa is both a powder crushed from the beans of the tropical American cacao tree, and the hot drink made from it. If baking powder is listed go for the dutch processed cocoa. However, cocoa has been used for over 2,000 years, but mostly as a drink. Privacy Policy, Join for FREE to start saving your favorite recipes. You stated that the Dutch is lighter in color yet it appears darker in your picture. That’s why I often use Hershey’s Special Dark cocoa powder instead of black cocoa powder because it’s less expensive and easier to find. And if the recipe you’re using doesn’t use any leavening agents at all (frosting or fudge sauce or even these chocolate biscotti for example), Dutch-process cocoa powder and natural cocoa powder are interchangeable.How to Shop for Cocoa Powder. Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. ): ¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 Tbsp. Exclusive Member of Mediavine Food. So if your recipe doesn’t specify which cocoa powder to use and calls for baking soda as the only leavening agent, you’ll want to stick with natural cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. And the best cocoa powder is… While none of the cocoa powders we tested will bake a bad chocolate cake or cupcake, our panel of tasters agreed that No Name is the best for baking. When Dutch-process cocoa is made it goes through an additional processing step which reduces its acidity levels. Some recipes call for cocoa powder and others call for baking chocolate and you can substitute one for the other. For baking, the type of cocoa you use does matter, because the acidity of the cocoa powder might be the only thing activating the leavening agent in the recipe. I hope I’ve demystified it for you so you can make all of your chocolate desserts with confidence. Required fields are marked *. Is this a mistake? When to Use Either Type. We’re doing a little learning today and it’s all about cocoa powder! Natural cocoa powder is used in recipes that have baking soda because the baking soda needs acid in order to activate, which is what causes leavening. I choose whole milk … The Dr. Oetker Nona Cocoa Powder comprises a special blend of cocoa that lets you enjoy a natural, chocolaty flavour and rich colour. In a pinch, substituting cocoa powder and baking chocolate will totally work – with a few tweaks. More precisely, per Gisslen’s book: Every time you use natural cocoa powder, you need to add 1.25 oz of baking soda per pound to balance the cocoa powder’s acidity. PRO TIP. shortening If you need to get your brownie fix stat and aren't a fan of math, you could always make our delicious fudgy brownies recipe , which already calls for unsweetened chocolate rather than cocoa powder. What’s left is dried and then ground into a powder. Natural cocoa powder is just the processed cocoa beans with the fat removed and dried. It is a bit confusing knowing what to use when. Melt butter or shortening in a double boiler over low heat, stirring continuously, or in a microwave for 10-second intervals, stirring in between each interval. Place the cocoa butter on a cutting board and use … Substituting Between Cocoa Powders. When added to baked goods it produces a very rich chocolate flavor. And if you're really daring, add cinnamon and … For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Recipes that use Natural Unsweetened Cocoa Powder, Recipes you could use Dutch Process Cocoa in, Recipes that use Hershey’s Special Dark Cocoa, 3 tablespoons of cocoa powder + 1 tablespoon of fat = 1 square of baking chocolate, 1 tablespoon unsweetened cocoa powder + 2 teaspoons of sugar + 2 teaspoons shortening = 1 ounce of semisweet chocolate. In a pinch, you can substitute unsweetened cocoa powder (not a sugary cocoa mix)—you just need to add butter, shortening or a flavorless oil like canola. With the help of this cocoa powder, you can easily make unsweetened and texture rich baking recipes at home. Get your serving of cocoa and fruit at the same time with this sweet and fluffy … In a pinch, substituting cocoa powder and baking chocolate will totally work – with a few tweaks. Cocoa powder can be used to make some face makeup. Substitute for chocolate, sweet baking (4 oz. With Dutched cocoa, on the other hand, you’d need zero ounces of baking soda per pound. Black cocoa powder is really hard to find in stores – in fact, I tried to find some for a photo but couldn’t! Cocoa powder adds intense chocolate flavor to baked goods, and just as different chocolates have different taste notes, cocoa powders vary as well. Your email address will not be published. All text and images © DOROTHY KERN for Crazy for Crust. Create an account easily save your favorite content, so you never forget a recipe again.