FoodBanter.com - View Single Post - "Dutch processed" or regular baking cocoa?

(Franfogel) wrote in
:

> If a cake recipe calls for "Dutch processed" cocoa, can one use
> regular cocoa without a problem? I'm not sure whether there is some
> necessary chemical interaction or it's just a matter of taste. In
> fact, is there an actual difference in taste? Anyone know the answer
> to these earthshaking questions? Thanks!
>
> Fran

Well I prefer the taste of the Dutch process. There is a difference
though...Regular Coca is more acidic.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
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FIELDS, W. C.