Depending on what kind of recipe you're baking, using the wrong type can majorly mess up the chemistry. Find out which one to choose.
Splawn also uses Dutch process cocoa powder to coat chocolate truffles because it’s less bitter.Black cocoa powder is the most alkalized version of Dutch cocoa powder, and it’s rare. It has a stunning black hue, but because it’s been stripped of so much acidity, it lacks a strong chocolate flavor. “If you think about eating an Oreo cookie, it doesn’t really taste like chocolate. It tastes like it’s its own thing,” Wressell said.
Oreos and other process treats use black cocoa powder — which is why it’s so fun to use it to make homemade versions of these treats, Splawn explained. Maybe start withSometimes! In a baking recipe, the type of cocoa used can change the chemistry of the treat. So it’s best to use the type of cocoa powder called for when there are leavening agents like baking powder and baking soda involved. Sometimes recipe developers build in flexibility, even with these leavening agents, but they’ll note that.
If it’s a recipe that doesn’t use a leavening agent, such as a brownie, you can use Dutch process or natural cocoa powder because the cocoa is in the recipe for flavor . For something like frosting, the swap can be made based on personal preference: Dutch process will give it a richer flavor, while natural has a lighter flavor.Both Splawn and Wressell suggest blooming your cocoa powder before using it in a recipe.
“It can bring out even more chocolate flavor in the chocolate too,” Splawn explained. “And it helps mix it, especially if you’re dealing with clumpy cocoa powder.”
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