Nutritional Benefits Of Dutch Cocoa Powder Did You Know That The Cocoa In Dark Chocolate Contains High Concentrations Of Flavanoids That May Provide Health Benefits Such As Decreasing The Risk Factors For Cardiovascular Disease? Compared To Green Tea, Red Wine, And Many Fruits And Vegetables Ounce For Ounce, The Cocoa In Dark Chocolate Has Greater Flavonoid Content. What Is Dutch Cocoa Powder? Dutch-Processed Cocoa Powder (Also Referred To As Dutched Chocolate, European-Style Or Alkalized) Is Made From Beans That Have Been Washed With An Alkaline Solution That Neutralizes That Natural Acidity And Raises Their Ph To Closer To Seven. The Process Gives The Powder A Darker Color And A Smoother, Softer Flavor. Dutch Cocoa Is Also Not Quite As Chocolaty As Natural Cocoa. Its 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! Leavening Agents Like Baking Soda Require Acid To Generate The Reaction That Gives Bakes Like Cakes, Cookies And Quick Bread Their Rise. If Theres No Acid In The Recipe, The Baking Soda Wont Work. In Many Cocoa-Based Recipes, Cocoa Powder (Thats The Natural Stuff), Provides The Acid The Soda Needs. However, If You Substitute In Dutch Cocoa, You Might Not Get The Bubbling And Lift You Need. If Your Recipe Calls For Baking Powder Or Includes An Acidic Ingredient Like Yogurt, Sour Cream Or Buttermilk, Feel Free To Sub In Dutch-Processed Cocoa For A Smoother Flavor. And If The Recipe Youre Using Doesnt 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.
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