Dutch processed cocoa is less acidic than natural cocoa and is darker and smoother. According to the book I was just looking at, they are not interchangeable. Using the wrong type can cause your cake not to rise properly.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of janbrown via Cookinginthedark Sent: Wednesday, July 30, 2014 11:29 AM To: [email protected]; Colleen Subject: Re: [CnD] cocoa it's the same thing. Powdered cocoa is powdered cocoa and they're all Dutch processed whatever that means as far as I know Sent from my iPhone > On Jul 30, 2014, at 7:54 AM, Colleen via Cookinginthedark <[email protected]> wrote: > > Hello, > > I have a cake recipe that calls for Dutch processed cocoa. What is the > difference between that and just plain old Hershey's cocoa? Anybody know? > > Colleen > > If you're lucky enough to be Irish, you're lucky enough! > > > begin 666 Colleen.vcf > M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL > F965N#0I2158Z,C Q-# W,S!4,30U-#4V6@T*14Y$.E9#05)$#0H` > ` > end > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
