"Franfogel" > wrote in message
...
> 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

It helps first to know what the difference is between them. After cocoa
beans are roasted, they are crushed to separate the nibs from the hulls.
Next the nibs are ground to a thick paste called chocolate liquor, which is
cocoa butter, plus the solids. When the cocoa butter (most of it anyway) is
extracted, the solids are pulverized, and that is natural cocoa. Because
chocolate is naturally acidic and somewhat tart, these flavors are more
pronounces in the natural cocoa. Dutch process (aka Dutched, or European)
cocoa takes it a step further. The Dutch process cocoa is treated with an
alkali to reduce the acidity, making it more mild than natural cocoa. It
also changes the color. "Black" cocoa, like that used for Oreos, is an
example of extreme "Dutching".
You shouldn't interchange the cocoas in many recipes because they respond to
different leaveners. Recipes calling for baking soda will need natural
cocoa, and recipes calling for baking powder will need dutched cocoa. If the
recipe depends on the chemical reaction between the leavener and the cocoa,
it is a good idea to use the correct one. If the recipes uses both baking
soda and baking powder, you can generally use either cocoa with good
results. That being said, you can generally get away with subbing dutched
for natural, but it is more difficult to do so the other way around.

kimberly