"Scott" > wrote in message
...
> I was looking over a recipe for a cooked chocolate syrup that uses Dutch
> process cocoa. The only apparent reason that Dutch process is used over
> natural cocoa (for this particular recipe) is taste--smoothing out the
> acidity of the cocoa.
>
> I only have regular cocoa around; would adding a little baking soda be
> effective in accomplishing the same end? In what ratio?
>
> I was debating whether to simply use the regular stuff as-is.
>
> --
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3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

http://216.239.57.104/search?q=cache...+cocoa&hl= en


Dimitri