I’ve seen recipes calling for cocoa and recipes calling for Dutch-processed cocoa. I began to wonder if there was a difference between these two recipe ingredients so I decided to find out more.
This is what I found. There are two types of cocoa, natural and Dutch processed. Natural cocoa is slightly acidic. Dutch processed is treated with an alkaline to reduce acidity.
Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a 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 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. Natural cocoa is somewhat acidic. Because it is acidic, it can be used with baking soda, an alkaline, to create a chemical reaction and carbon dioxide bubbles for leavening. Popular brands are Hershey’s, Ghirardelli, Scharffen Berger, and Watkins.
Look at your recipe. Does it call for baking soda? Baking soda is an alkaline and will react with acidic cocoa to create carbon dioxide for leavening. So if your recipe calls for baking soda and natural cocoa, don’t substitute.
If the recipe does not specify a type of cocoa, you will need to determine which is best. If the recipe is relying on baking soda for leavening, you will need natural cocoa unless there is another acid like sour cream or buttermilk in the recipe.
Banana Chocolate Chocolate Chip Muffins
This is one of my favorite chocolate muffins with chocolate chips, walnuts and the flavor and moistness of ripe bananas. This recipe uses natural cocoa.
1 3/4 cups all-purpose flour
1/4 cup Watkins Baking Cocoa
1/2 teaspoon salt
1/2 tablespoon Watkins Baking Powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two small bananas)
1 teaspoon Watkins Vanilla Extract
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips
Preheat the oven to 400 degrees F.
1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Fill any unused muffins cups half full of water.
4. Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and continue baking for another 8 to 12 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
Chocolate Cookies
This recipe uses Dutch-processed cocoa.
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon Watkins Vanilla Extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips or chunks
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. Makes about 24 – 3 inch round cookies.
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