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Dutch Process Cocoa - what will happen if I use natural cocoa instead?

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Dutch Process Cocoa - what will happen if I use natural cocoa instead?

Colleen | Jan 19, 2006 04:39 PM

I have a cookie recipe that calls for Dutch Process Cocoa. I have the Scharffen Berger "natural" process cocoa, which I understand is different from Dutch.

Can I use the Scharffen Berger in the recipe, or will something terrible happen?

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