Before you replace Dutch cocoa powder with natural cocoa powder in a recipe, find out the key differences and other ...

Or if a recipe is unleavened, natural cocoa powder can be used to impart an intense chocolate flavor, like in this Double Chocolate Pudding. The cocoa beans used to make Dutch-process cocoa powder ...

If you're a chocolate lover who also enjoys baking, it's important to know the differences between natural and ...

Dutch cocoa is made by rinsing the cocoa beans or nibs in a potassium (an alkaline element) solution before roasting and grinding them, which tempers the natural acidity of the cocoa beans and ...

Store leftovers at room temperature, tightly wrapped, for up to three days. Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer ...

Dutch processed cocoa has been treated to reduce the acidity of the cocoa, giving it a milder and smoother taste. Natural cocoa powder is untreated and retains the sharp, almost citrus flavours ...

Get the recipe for vanilla cream cheese frosting here. Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use ...

Frozen custard may be an approachable dessert, but these unique, fancy toppings can elevate this store-bought treat into an ...