Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Cocoa powder, the ground cacao powder ...

Running out of cocoa powder mid-recipe doesn’t have to mean dessert disaster. Whether you’re baking... The post The Best ...

Dutch process cocoa powder uses cocoa beans that are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and more ...

Ok, here comes the science bit. I’m going deep on the two different types of cocoa powder. Dutch processed cocoa has been treated to reduce the acidity of the cocoa, giving it a milder and ...

I made them extra dark (and intensely chocolatey) with Dutch-process cocoa powder and 72% cacao chocolate, but any chocolate -- milk, semisweet or bittersweet -- can be used, if you prefer ...

2 cups whole milk 1 tablespoon sugar 1 tablespoon plus one teaspoon unsweetened Dutch-process cocoa powder 1-1/2 tablespoons amaretto 2 tablespoons finely chopped or shaved ...

Note that the recipe also calls for Dutch-process cocoa powder; do not substitute natural cocoa powder. The cake tastes best the day it's baked, but it holds up well for two days in the ...