Home Cooking

Which type of cocoa do I have--dutch process or natural??


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 21

Which type of cocoa do I have--dutch process or natural??

jayaymeye | May 6, 2010 04:35 AM

So, I bought a bit of what was labeled "dutch process" cocoa in bulk at my bulk food/spice shop. The color was a bit on the light side and seemed to resemble natural cocoa.

I wanted to test it out, so I did some research and I saw you can generally tell in recipes which it calls for (if it doesn't specify) by looking to see if it calls for baking soda (natural cocoa) or powder/cream of tartar (dutched)--alkalinity factor.

To test, I made Dorie Greenspan's World Peace Cookies, unsure of which type it calls for (she later says it doesn't necessarily matter, though it might affect the texture of the dough), but I assumed that it meant natural cocoa as the recipe calls for baking soda (which I eliminated/subbed cream of tartar). Verdict: cookies were hard and not very tasty (my guess: soda wasn't there to tenderize the cookie).

So, can you tell me how I know whether I have (more) natural cocoa or dutched? Could this cookie need extra soda to tenderize regardless of the type of cocoa?

Is there a way to tell (simply) the alkalinity of cocoa? (I'm not a food chemist!)


Want to stay up to date with this post?