[Q] How to alkalizing Cocoa Cake?
 

Hi,

I heard it is possible to enhance the flavor of any raw cocoa cake by
alkalizing the cocoa cake through a process called dutching. The question
I have is if anyone know where I can get such an article/literature to
teach me how to dutching the raw cocoa cake?

Thanks.

[Q] How to alkalizing Cocoa Cake?
 

I don't think this is something you can do at home. "Dutching" is the
treatment of the cacao beans with alkali before they are ground, and
involves some very strong chemicals. It is done to reduce the acidity
of natural cocoa, but there really is very little difference in the
flavors once the cake is baked. When a recipe calls for Dutch Process
Cocoa, usually a little less baking soda is required, as it cuts the
acidity too.

The best thing to do is buy "Dutch Process Cocoa," such as Droste.

..
> Hi,
>
> I heard it is possible to enhance the flavor of any raw cocoa cake by
> alkalizing the cocoa cake through a process called dutching. The question
> I have is if anyone know where I can get such an article/literature to
> teach me how to dutching the raw cocoa cake?
>
> Thanks.

[Q] How to alkalizing Cocoa Cake?
 

Well, one really does not know the other's capability until s/he is given a
chance to perform, right? I don't mind to read the literature in order to
learn. For the past week, I googled around and only got to the point to
know a little of dutching process with baking soda. I could even find the
recipe of dutching process. That's why I posted here asking if anyone know
a written/published literature explaning on how to dutch cocoa cake. From
your response to my post, you seem to know something about it; otherwise,
you won't be able to say the process is something one can't do @home.



Daisy K. wrote:

> I don't think this is something you can do at home. "Dutching" is the
> treatment of the cacao beans with alkali before they are ground, and
> involves some very strong chemicals. It is done to reduce the acidity
> of natural cocoa, but there really is very little difference in the
> flavors once the cake is baked. When a recipe calls for Dutch Process
> Cocoa, usually a little less baking soda is required, as it cuts the
> acidity too.
>
> The best thing to do is buy "Dutch Process Cocoa," such as Droste.
>
> .
>> Hi,
>>
>> I heard it is possible to enhance the flavor of any raw cocoa cake by
>> alkalizing the cocoa cake through a process called dutching. The question
>> I have is if anyone know where I can get such an article/literature to
>> teach me how to dutching the raw cocoa cake?
>>
>> Thanks.

--
root/administrator

[Q] How to alkalizing Cocoa Cake?
 

at Thu, 01 Jul 2004 15:20:34 GMT in <pan.2004.07.01.15.20.29.944233
@NOSPAMMERs.HomeLinux.net>,
(root/administrator) wrote :

>Hi,
>
>I heard it is possible to enhance the flavor of any raw cocoa cake by
>alkalizing the cocoa cake through a process called dutching.

"Enhance" is not perhaps the right term. "Modify" I think would be more
appropriate - "Natural-process" (what you call raw) and "Dutch-process"
have different flavours. Some people prefer natural, others Dutch. Natural-
process is more assertive in flavour, usually more bitter (although it
doesn't, technically, have to be bitter at all if you use high-quality
beans), and redder in colour. Dutch-process has a milder, mellower flavour,
with a metallic hint to it, and a much darker - almost black - colour (when
baked). You need to modify any cake using natural-process cocoa when making
it with Dutch-process wrt leavening. Natural-process will usually call for
baking soda, whereas with Dutch you will want baking powder. If the recipe
calls for an acid ingredient, such as buttermilk, to react with something,
you'll need more of the acid ingredient if you leave everything else
unchanged

You don't alkalize cocoa you've already bought - instead, you look for
Dutch-process cocoa. As for getting Dutch-process cocoa, it's easy to find
- look for Droste, Van Houten, Valrhona, or even Hershey's European Style
(silver can). Natural-process cocoa includes Cluizel, Ghirardelli,
Hershey's regular (brown can) and a host of others.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

[Q] How to alkalizing Cocoa Cake?
 

Alex Rast wrote:

> at Thu, 01 Jul 2004 15:20:34 GMT in <pan.2004.07.01.15.20.29.944233
> @NOSPAMMERs.HomeLinux.net>,
> (root/administrator) wrote :
>
>>Hi,
>>
>>I heard it is possible to enhance the flavor of any raw cocoa cake by
>>alkalizing the cocoa cake through a process called dutching.
>
> "Enhance" is not perhaps the right term. "Modify" I think would be more
> appropriate - "Natural-process" (what you call raw) and "Dutch-process"
> have different flavours. Some people prefer natural, others Dutch.
> Natural- process is more assertive in flavour, usually more bitter
> (although it doesn't, technically, have to be bitter at all if you use
> high-quality beans), and redder in colour. Dutch-process has a milder,
> mellower flavour, with a metallic hint to it, and a much darker - almost
> black - colour (when baked). You need to modify any cake using
> natural-process cocoa when making it with Dutch-process wrt leavening.
> Natural-process will usually call for baking soda, whereas with Dutch you
> will want baking powder. If the recipe calls for an acid ingredient, such
> as buttermilk, to react with something, you'll need more of the acid
> ingredient if you leave everything else unchanged
>
> You don't alkalize cocoa you've already bought - instead, you look for
> Dutch-process cocoa. As for getting Dutch-process cocoa, it's easy to find
> - look for Droste, Van Houten, Valrhona, or even Hershey's European Style
> (silver can). Natural-process cocoa includes Cluizel, Ghirardelli,
> Hershey's regular (brown can) and a host of others.
>
>

A close friend has some cocoa cakes left from the process of cocoa butter
extraction and we would like to give the dutching process a try. So, we
would like to know the exact dutching process. That's why I posted here
asking for the literature.

--

[Q] How to alkalizing Cocoa Cake?
 

> A close friend has some cocoa cakes left from the process of cocoa butter
> extraction and we would like to give the dutching process a try. So, we
> would like to know the exact dutching process. That's why I posted here
> asking for the literature.


Doing a quick google, there was no sign of recipes, or books that flat out
say "This is how you do it." The only book that vaguely hints there may be a
recipe/instructions is this one:
http://search.barnesandnoble.com/boo...3421301X&itm=1 A
rather expensive gamble.

However, one site had this to say, and from my hazy understanding of
processing, you can't do it with cocoa cakes. You need it at the stage of
still being nibs.

" Dutching
In the early 19th century the Dutchman Coenraad Johannes van Houten
discovered that the acid taste of cocoa was neutralized if he added
alkali-potash to the nibs before they were roasted. Ever since the end of
the 19th century all industrial chocolate makers have practiced this
alkalization process to modify the flavor and the color of the final
product. Another technical term for alkalization still used today is the
'Dutch process' or 'Dutching'."

source: http://www.chocolatesource.com/gloss...x.asp#Dutching

Ali