I am going to make Rhonda's Ultimate Chocolate MMF and also the Chocolate Butter Cream II. I was wondering if there is any difference between unsweetened cocoa powder and dutch processed cocoa. I was hoping I could just buy one and use for both of these recipes. Thanks for your help and opinion.
I'm not sure about that recipe but I remember reading someone elses post about chocolate MMF,she said she had just used the chocolate marshmallows instead.I haven't tried it yet but am hoping to soon.
Any recipe is best made with the ingredients specified.
There are two types of unsweetened cocoa powder: natural and Dutch-processed.
If you want to use only one type, you will have to modify the recipes specifying the other type.
Everything you ever wanted to know about cocoa powder:
How to modify recipes when you only have one type of cocoa:
I used Hershey's cocoa powder and it turned out great for me. I just used the 1/2 cup though. It said you could use 1/2 cup to 3/4 cup.
There is a big difference in baking due to the alkaline properties of DP cocoa, but in recipes where no baking is called for you can use them interchangeably. Use DP cocoa when you want a fudgy flavor, regular otherwise.
One major caveat is the color. The DP cocoa will turn your icing and fondant almost black, while regular cocoa makes a nice medium brown.
I appreciate all of the helpful responses.