This time of year many of us will be spending extra time in the kitchen baking for the holidays.
I don’t know about you, but when I spend my time and money on making special baked goods, I want to get the best results possible. And part of getting the best results is using the correct ingredients for the job.
So, today I want to talk about cocoa and using the right one for the right recipe.
Have you ever wondered what the difference between regular cocoa and dutch processed cocoa is? Or if you could substitute one for the other?
The answer is yes, there is a difference, and no you can not use one in place of the other.
Baking cocoa and dutch processed cocoa are processed differently, but for the purpose of baking the main difference is the pH.
Yes, here I go with the science of baking again, but stay with me because in this case it is really important. The science behind cocoa really does make a difference.
Dutch processed cocoa has a pH of around 7. Regular cocoa has a pH of 5-5.9. That is a big difference when it comes to baking.
The difference in the pH is the reason why you usually find dutch processed cocoa in recipes that are less acidic and that usually contain baking powder.
If you try to substitute one cocoa for the other it will give you different results. It will change the color, the texture, and the cooking time of the recipe.
If you want the best results in your recipes that call for cocoa follow the directions and use the best one for the job.
What are your thoughts on dutch processed cocoa vs regular cocoa? Do you avoid recipes that call for dutch processed cocoa?