Dutch-Process Cocoa VS Natural Cocoa
Cocoa...That simple yet indispensable ingredient in your kitchen.
Do you know about TERRA's 100% pure organic Dutch cocoa?
In case you’re wondering what makes it so special, this article was written for you!
WHY “DUTCH” COCOA!? IS IT BECAUSE IT COMES FROM HOLLAND?
Actually, no. “Dutch” cocoa does not mean it comes from Holland.
Its name comes from the Dutch process it undergoes. A process that was developed in 1828 in Amsterdam by Van Houten. He was the first to register a patent for this cocoa process. Since then, several countries have used this method to process cocoa beans. Our Dutch cocoa is actually processed in Italy.
SO, WHAT IS THE DIFFERENCE WITH "NATURAL" COCOA?
There are two types of cocoa powder: natural and Dutch (or alkaline).
Cocoa is naturally lightly acidic (PH between 5 and 6) Depending on the origin of the beans as well as the fermentation and drying process, the finished product can vary. This is what we call natural cocoa.
As for Dutch cocoa powder, the process makes it alkaline or neutral. (PH 7) In this way, the final product becomes less acidic.
- PH between 5 and 6 (acid)
- The color of the cocoa powder is lighter.
- The finished product can vary depending on its origin and the fermentation process.
- Natural cocoa powder will often have a fruitier taste.
- Cake recipes will, in general, be more airy.
- PH of 7 (alkaline or neutral)
- The color of the powder is darker.
- The finished product is stable. The process neutralizes other factors.
- Dutch cocoa will have a richer taste.
- Cakes made with this cocoa will, in general, be moister.
WHAT DOES IT CHANGE IN MY USUAL RECIPES?
Chocolate mousse or icing recipes will not be affected by the use of natural or Dutch cocoa powder. It is more in your mother's chocolate cake recipe or brownie recipe that there will be a difference in the final result.
Most cake and cookie recipes contain baking soda. Among other things, it counterbalances the acidity of cocoa. Since natural cocoa is the most common on the market, many recipes take into account its acidity. In addition, a chemical reaction between the natural cocoa powder and baking soda helps the cake, for example, to rise.
Since Dutch cocoa is alkaline, there is no acidity to counterbalance and there will not be the chemical reaction with the baking soda. This doesn't mean that your cake won't rise! It just means that it won't be as puffy as with natural cocoa. It is also a good idea to use Dutch cocoa powder if you have baking powder in the recipe. This way, your baked goods will rise beautifully because of the baking powder.
WHY WE IMPORT 100% DUTCH COCOA
When Carlo Granito, founder of Terra Coffee and Tea Ltd., decided to create a superior chocolate product offering, such as our TERRA hot chocolates, our team began their long extensive search. The number one criteria was the consistency of each ingredient. There was no way the quality would vary.