Two Types of Cocoa Powder

Cocoa powder is produced when chocolate liquor is pressed to remove three quarters of its cocoa butter.  The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two kinds of unsweetened cocoa powder: natural and Dutch-processed.

Dutch-Processed is treated with an alkali to neutralize its acids.  It must be used in recipes calling for baking powder because it is neutral and does not react with baking soda, unless there are other acidic ingredients in sufficient quantities used.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.  Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods.  Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. It creates a leavening action that causes the batter to rise when placed in the oven  when natural cocoa (an acid) is used in recipes calling for baking soda. 

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