"Wayne Boatwright" > wrote in message
...
> On Sun 21 Aug 2005 06:45:17a, graham wrote in rec.food.baking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 21 Aug 2005 05:46:13a, Mr Libido Incognito wrote in
>>> rec.food.baking:
>>>
>>>> Hoges in WA wrote on 21 Aug 2005 in rec.food.baking
>>>>
>>>>>
>>>>> "Wayne Boatwright" > wrote in message
>>>>> ...
>>>>> > On Sat 20 Aug 2005 07:40:25p, Roy wrote in rec.food.baking: snipped
>>>>> >
>>>>> >
>>>>> > Granted, the recipe the OP posted looked suspiciously like one
>>>>> > from AU or UK,
>>>>> > given the SR flour and custard powder, but... There was that
>>>>> > mention of cocoa. :-)
>>>>> >
>>>>> > Cheers!
>>>>> >
>>>>> > --
>>>>> > Wayne Boatwright *¿* ____________________________________________
>>>>> > snipped
>>>>>
>>>>>
>>>>> Wayne:-
>>>>>
>>>>> OP is definitely in AU - WA = Western Australia. Probably 37
>>>>> squillion miles from you, and probably on the other side of the
>>>>> planet depending on where you are.
>>>>>
>>>>> OP is also definitely not an expert - is nearly a complete klutz who
>>>>> struggles daily/weekly to make things in the kitchen.
>>>>>
>>>>> Is Hershey's cocoa different from other cocoa in any great degree?
>>>>> Doubt I could get it down where I live.
>>>>>
>>>>> Hoges in WA
>>>>>
>>>>>
>>>>>
>>>>
>>>> OP probably uses Fryes Cocoa....which isn't dutch processed.
>>>> To my tastes Dutch processed tastes less bitter.
>>>>
>>>
>>> Agreed, but some recipes may need to be adjusted because of the lower
>>> acidity of Dutched cocoa.
>>>
>> Wayne, at some time or other I've used all of them and by the time you've
>> added sugar, vanilla and perhaps coffee and buttermilk, it doesn't matter
>> much which type you use.
>> Graham
>
> Certainly little if any difference as far as flavor is concerned, Graham.
> However, I've read that recipes depending on the reaction of baking soda
> and the acid in regular cocoa may not work as well with Dutched cocoa,
> since the acid level is significantly reduced. I haven't experimented
> with
> it, so I obviously don't know for sure.
>
I wonder if UK and Aussie recipes take that into account as most would be
based on non-dutched cocoa such as Fry's.
Graham