Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School | Ask Your Questions Now ›

Home Cooking

So, you *shouldn't* use dutch-processed cocoa for all your baked goods???

Share:

Home Cooking 12

So, you *shouldn't* use dutch-processed cocoa for all your baked goods???

Katie Nell | Nov 29, 2006 09:08 PM

I was under the impression that dutch-processed cocoa was always superior, but in the "Ina's chocolate cupcake..." thread, it seems that isn't so? I just bought some dutch cocoa at Penzey's to try an upgrade my cocoa as well as my baked goods, so what's the deal here? If you aren't using dutch-processed or a recipe calls for regular cocoa, then what kind should you be using? Are we then talking just Hershey's with the latter or something else entirely? What would be a perfect recipe to try out to really showcase the dutch-processed cocoa?

Want to stay up to date with this post?

Feedback