I just did some experiments with dutch process vs natural cocoa. They say use Dutch process when the recipe calls for baking powder, and natural (the normally available cocoa) when baking soda is called for. I wanted to know what the difference could be with hot chocolate and chocolate pudding. The Dutch process cocoa pudding and hot chocolate turned out with a smoother taste, the natural had a bit of a chalky taste. So for me, the dutch process turned out better for these things. I will use Dutch process cocoa from now on unless baking soda is in the recipe.
Your recipe calls for Dutch-process cocoa, but all you have is natural. Go ahead and make the substitution — but first, read and follow these tips for a better result.
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