Chocolate field glossary
Dutch-process cocoa
Cocoa powder or material treated with alkali; its pH and baking behavior differ from natural cocoa.
Ingredients · working definitionUse the word
Use the word
with precision.
- Why it matters
- Alkalization changes color, acidity, flavor and baking behavior, so the powder must match the recipe's leavening system.
- Common confusion
- Darker color does not automatically mean more cocoa, stronger flavor or higher quality.
- Practical example
- A cake designed around acidic natural cocoa and baking soda may behave differently when Dutch-process powder is substituted.
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