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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"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.
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

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


Dimitri

In article > ,
"Dimitri" > wrote:

> 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

thanks for the reply.
I gave it a try tonight. I knew there'd be an acid-base reaction, but I
underestimated the magnitude. I had a saucier about 1/3 full with the
chocolate syrup when I added the baking soda. Well, did it foam! Even
turning off the heat, the mixture began to foam over the top of the pan.
Ever so delicately, I was able to get it into the sink, grab a pot, and
pour it in with minimal mess and loss. Whew.

All in all, it turned out well. I'm planning to make an ice cream cake,
and this'll be one of the components.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

In article > ,
"Dimitri" > wrote:

> 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

thanks for the reply.
I gave it a try tonight. I knew there'd be an acid-base reaction, but I
underestimated the magnitude. I had a saucier about 1/3 full with the
chocolate syrup when I added the baking soda. Well, did it foam! Even
turning off the heat, the mixture began to foam over the top of the pan.
Ever so delicately, I was able to get it into the sink, grab a pot, and
pour it in with minimal mess and loss. Whew.

All in all, it turned out well. I'm planning to make an ice cream cake,
and this'll be one of the components.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"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.
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

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


Dimitri