Test Kitchen tip: Natural vs. Dutch-process cocoa powder ... and a recipe (2024)

FAQs

What is the difference between Dutch-processed and natural cocoa powder? ›

Dutch process cocoa has a more intense "chocolatey" flavor while natural cocoa looks lighter in color and tastes slightly astringent. But since you're not dealing with any chemical leaveners, your choice of cocoa won't have much impact on the dessert's texture.

Obviously, it's best to use whichever cocoa your recipe calls for. But can you substitute natural cocoa for Dutch-process (or vice-versa) in a pinch? Yes, you can obtain decent results simply by substituting one cocoa for another without making any adjustments.

Different names for the same thing – however, always check the ingredient label when purchasing or using cocoa powder because some packaging is not always clear. Any ingredient mention of “alkali” or “Dutch” means it's Dutch-processed and not natural. If it's natural, the ingredient should simply be “cocoa.”

You can use either type in recipes that do not call for baking soda or baking powder. Such as sauces, hot cocoa, brownies (as long as there is not BP or BS!), frostings, ice cream, pudding, etc. There is no leavening occurring, so it doesn't matter. You can go by your taste preference.

Recipes that use baking soda typically use natural cocoa powder, because baking soda needs an acid to do its job. In this scenario, you typically cannot substitute Dutch process for natural cocoa, as the recipe likely relies on an acidic natural cocoa powder for proper rise and flavor.

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

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.

Your cocoa powder will have a 'best-before' date on it. The taste might start to gradually mellow after that date or it might go a bit 'clumpy', but it's unlikely you'll notice much difference. It's still safe to eat as long as it doesn't feel moist or smell unpleasant.

Here are some important aspects of sensory testing of cocoa: Taste: Cocoa has a rich and complex taste that can vary depending on the variety of cocoa and the region where it is grown. Typical flavors in cacao include chocolate, nut, caramel, fruit and spice.

Hershey's, Nestle and Ghirardelli are all natural cocoa powders.

How can you tell if cocoa powder is pure? ›

“Natural” signifies that it is unprocessed beyond the initial separating from the cocoa butter and grinding into a powder; it is also sometimes labeled on packaging as “unsweetened cocoa powder” or “pure cocoa powder.” It is fruity, complex, and bitter in flavor, and light brown in color.

Dutch-Processed Cocoa Powder

It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

Unsweetened cocoa powder (aka natural cocoa powder) will yield a brownie with a lighter color and less intense flavor.

And where melted chocolate introduces more moisture to the brownie and, consequently, requires additional flour to balance it out, cocoa powder can stand in for a portion of the flour. With less flour, the brownies taste barely bound, with no risk of cakiness or toughness.

Alkali-processed cocoa, commonly known as dutched cocoa, is not as healthy as regular cocoa powder. Dutched cocoa can have as little as half the phytonutrients of regular cocoa, but that just means you have to use twice as much to get a rich, chocolatey flavor.

A word of caution about finding natural cocoa powder. Some cocoa may not be labeled natural, but rather unsweetened or baking cocoa. Hershey's, Nestle and Ghirardelli are all natural cocoa powders.

But because Dutch-style cocoa is perceived as a specialty product that can be sold at a higher price, most Dutch-cocoa brands contain nearly twice the fat of natural styles, and often come from better-quality beans.

Alkalized cocoa powder is fluffier, and has a deeper colour and a more palatable taste than natural cocoa. Both types of cocoa powder have distinct flavour profiles and niche uses in the culinary world.