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 {Read More}