Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. The process was invented by Coenraad Johannes van Houten, a Dutchman (thus the name “Dutch-process”).
Can you use cocoa powder for Dutch process cocoa?When using natural cocoa powder to make a substitute for Dutch-processed cocoa powder, add about 1/8 teaspoon of baking soda to every three tablespoons of the cocoa powder. Another way to do it is simply to use exactly the same amount of natural cocoa powder that the recipe specifies for Dutch-processed cocoa powder but half as much baking soda as the recipe requires for baking powder.
Is Dutch process cocoa healthy?Dutch-processed cocoa powder (also referred to as Dutched chocolate, European-style or alkalized) ... Alkali-processed “dutched” cocoa is not as healthy (See Update on Chocolate for the graph and Healthiest Chocolate Fix for some other chocolate comparisons). Dutched cocoa can have as few as half the phytonutrients, but that just means you ...
