THE COCOA TRADER Black Cocoa Powder for Baking 1Lb Darkest Dutch Processed, Alkalized,

What is the difference between natural cacao powder and dutch-processed or alkalized unsweetened cocoa powder. When an alkaline substance, such as potassium carbonate, is added to the cocoa powder it results in improvements to the taste and properties of natural cocoa powder. This treated form of cocoa powder became known as dutch cocoa, or alkalized cocoa powder. The benefits of dutch processed cacao are smoothness in flavour, enhanced colour, increased solubility, and lower acidity. Dutched cacao has a darker brown to reddish-brown colour, mild flavour, and is easy to dissolve in liquids. Dutch-process cocoa powder is preferred by many cooks for baking cakes, cookies, and pastries because of its mellow, smooth flavour and rich, dark colour. It is easier to mix with other ingredients, and will absorb liquids more readily than natural cocoa powder. Alkalized cocoa powder is used in ice cream, hot cocoa mixes, candies, beverages, and chocolate syrups where a full-bodied, smooth, chocolate flavour is desired. Keep in mind when using dutch-process cacao; baking soda will not do its job of leavening in baked goods with alkalized cocoa powder because it requires an acidic ingredient, such as natural cocoa powder, to react. Recipes with alkalized cocoa powder should use baking powder instead, or other acidic ingredients, such as orange juice. For best results, use the type of cocoa powder called for in recipes and don't try to substitute one type for another.