Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...

Keep your holiday baking from falling flat. Although many holiday baking recipes focus on sugar and spice, there’s also plenty of chocolate in the mix. Take chocolate crinkles, double chocolate chip ...

From Pastry Chef Valerie Hill: Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

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 that ...