Learn the key differences between cocoa types, and when to use each.

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 ...

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 ...

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 ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.

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 ...