The neutral pH of Dutch-process cocoa powder means that ... baking powder or baking soda come into play, it’s best to use the type of cocoa powder called for in the recipe to avoid sunken ...
while natural cocoa (the term for non-'Dutched' cocoa powders) results in both a lighter color and sharper acidic flavor. There are some best practices to follow when using Dutch-processed cocoa.
These supplements are typically made from cocoa bean extract and provide a concentrated dose of flavanols. When looking for the best cocoa flavanol supplement, it is important to pay attention to ...