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Cocoa powder in its untreated state is called natural and it is yellowish-brown in color. Dutched chocolate is a deeper brown color, which leads most people to think that it is richer and has more chocolate flavor. In fact, the alkali changes the pH of the cocoa to make it milder in flavor than natural cocoa, not deeper. Because the pH is changed, you should not substitute these two types of cocoas without making some corrections. Today, both will make a nice cup of cocoa. They should not be switched in cooking, especially in baking. Leavening reactions may vary because of the differing acidities.
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Dec 4, 2014 21:51
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| # ¿ Apr 28, 2024 16:34 |
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