Updated: Mar. 10, 2023
If you're a chocolate lover who also enjoys baking, it's important to know the differences between natural and Dutch-processed cocoa powders—and when to use each.
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You’re at the store or scrolling through your favorite grocery app looking for ingredients for your favorite chocolate dessert and you see cocoa powder and Dutch-processed cocoa powder. Dutch-process sounds fancy, but is it really what you need? Find out what the differences between these two cocoas are and when you should be using them.
First, What Is Cocoa Powder?
Cocoa powder—whether Dutch-processed or otherwise, is dried and pulverized cocoa solids. It’s naturally unsweetened, so recipes that use cocoa powder will also call for sugar to get the taste you’re looking for.
How Is Dutch-Processed Cocoa Different?
Natural cocoa powder is untreated, so it maintains its light brown color and is slightly acidic, with a pH between five and six.
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. It’s milder overall (but still tasty).
How to Use Dutch-Processed Cocoa in Baking
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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 there’s no acid in the recipe, the baking soda won’t work. In many cocoa-based recipes, cocoa powder (that’s 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 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
If you’re looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. Our Test Kitchen uses Hershey’s. For Dutch-process cocoa, look for Dutch, Dutch-processed, European or alkalized.
There is a third option in cocoa powders as well: a combination of natural and Dutch cocoa. These blends are versatile and give you the smoothness of a European cocoa with the acidity that many recipes require.
Serious bakers might want to keep both Dutch and natural cocoas in their cupboard. And no need to rush to use them up—cocoa powder has a long shelf life. Check out how long other baking staples last and invest in the best containers for storing them.
FAQs
Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue. Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes.
What is the difference between cocoa and Dutch-processed cocoa? ›
Natural cocoa powder is acidic, while Dutch cocoa powder is alkaline. Both have their place in recipes, depending on which leavening agent the recipe uses. Recipes that use baking soda typically use natural cocoa powder, because baking soda needs an acid to do its job.
Is Dutch cocoa healthier than regular cocoa? ›
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.
What if I don't have Dutch-processed cocoa? ›
Replace the Dutch-processed cocoa powder called for in your recipe with an equal amount of unsweetened cocoa powder. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder used.
What cocoa powder is best for baking? ›
Consider the flavor profile you want to achieve in your baked goods. If you're after an intense chocolate punch, opt for unsweetened cocoa powder. For a mellower chocolate taste, go for Dutch-processed cocoa.
How long is Dutch-processed cocoa powder good for? ›
How long can you keep cocoa powder after opening? To ensure your cocoa powder stays fresh after opening, store in a cool, dry place. It has a shelf life of between one to three years.
Is Dutch Process Cocoa safe? ›
The short answer is yes, you can drink Dutch-processed cocoa powder. It's a versatile ingredient that can be used in a variety of ways, including as a base for hot cocoa or chocolate milk. However, there are a few things to keep in mind.
Is Hershey cocoa powder Dutch processed? ›
Is Hershey's Cocoa Powder Dutch Processed? Hershey's “Special Dark” cocoa powder is indeed Dutched. Their regular “natural unsweetened” is not Dutched.
Is Ghirardelli cocoa powder natural or dutch? ›
In most US supermarkets, natural cocoa is the most commonly available variety of cocoa—think Hershey's, Ghirardelli, and Scharffen Berger.
What is the healthiest form of cocoa? ›
Raw cacao products are considered healthier than processed cocoa because they contain more minerals and antioxidants. Cacao powder is also considered a healthier option than chocolate products that contain high amounts of sugar.
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.
Does cocoa powder go bad? ›
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.
Is Fry's cocoa powder Dutch processed? ›
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.
Which cocoa powder do chefs use? ›
Best Cocoa Powder to Splurge On: Valrhona Pure Cocoa Powder
For a next-level cocoa powder, our Test Kitchen recommends Valrhona Pure Cocoa Powder. Valrhona is a favorite among our pro bakers for its amazing texture. This cocoa is velvety and has a nearly creamy mouthfeel when stirred into hot chocolate.
Which country has the best cocoa in the world? ›
Ecuador is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it.
What is the best cocoa on the market? ›
Porcelana, the purest form of criollo cocoa, and the Nacional, a type of forastero cacao bean, are both considered to be some of the best cocoa beans in the world. What are the differences in all these varieties? Let's dive into each type to learn more.
Is alkalized cocoa powder good for baking? ›
For baking, if the recipe does not explicitly state which type of powder to use, check the other ingredients. If the recipe uses baking soda (sometimes including some baking soda), opt for natural cacao powder. If it ONLY uses baking powder, alkalized cacao powder is best.
Is Dutch-processed cocoa better for brownies? ›
Test kitchens have interchanged the two chocolates with excellent results. However, the Dutch-processed cocoa provides a deeper, more balanced chocolate flavor, and for us, that's the clincher. Brownies, made from scratch, using Dutch-processed cocoa is where we're headed.
Is black cocoa powder Dutch processed? ›
Dutch-Processed Cocoa Powder
Dutched cocoa powder (this also includes black cocoa powder) is cocoa powder that has been treated with an alkaline solution to neutralize acidity. Alkalising cocoa makes it darker in colour, milder in flavour, and dissolves easily into liquids.
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