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 ...

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 ...

Every season can be considered "baking season" if that means more chocolate cake. Obviously, the core ingredient of any chocolate-based dessert is a cocoa powder of sorts, and the recommended type of ...

If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

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 ...

Americans consume about 5 kg (11 lb) of chocolate each year. While widely enjoyed as a treat, chocolate, especially in less processed forms, contains compounds that may support cardiovascular, ...

THE MAJORITY OF pantry staple brands are simply those our preferred grocer sells that meet our goals for price and quality. Other brands produce such loyalty, they can become personality traits ...

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.

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 ...