I have not but found this info online........
If a recipe calls for Dutch Process Cocoa Powder and you use Natural: add liquid to formula. Adjust leavening by increasing baking soda levels and/or reduce other acidic ingredients. For instance, if your recipe uses Dutch process cocoa powder and you switch to Natural, adjust the 1 1/2 teaspoons baking powder in the recipe to 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. It will help round the cocoa's flavor. But, it does not mean the recipe will work automatically - you have to test it to see if the adjustment in leaveners and the new cocoa powder works.
Cocoa can easily replace unsweetened baking chocolate. The standard conversion is to use 3 tablespoons cocoa + 1 tablespoon melted butter or vegetable oil to equal one square of baking chocolate.
As I read the can and the website, Hershey's Special Dark is Dutch Process, so I don't see the need to alter any recipes.
I've used it as and addition to chocolate cakes and I like it alot.
Rae
As I read the can and the website, Hershey's Special Dark is Dutch Process, so I don't see the need to alter any recipes.
I've used it as and addition to chocolate cakes and I like it alot.
Rae
Here is what Hershey's web site says -
HERSHEY'S SPECIAL DARK Cocoa
A premium cocoa that adds rich chocolate flavor to any recipe. Crafted using a special blend of natural and dutched cocoas, the smooth and sophisticated taste will intensify and enrich your desserts.
Oh yes! How I LOVE dark chocolate cocoa!!! It has the best flavor. But, there are two different types I noticed just last night. One is the dutch cocoa that uses dark choc. and I think its just like regular cocoa. But, one is a SPECIAL Dark! This will make your frosting color just like a dark choc. candy color. IF you are not wanting that, just add a little at at time till you get what you like...that's what I did! All the more to taste!!
Looks like Hershey's may have more than one Dark Cocoa product. The one I have is in the right hand photo in this link. The upper banner says, "Dutch Processed". Maybe it's a battle of the percentages and then I don't know how you'd decide to "compensate". As for me, it doesn't seem to have mattered.
http://www.hersheys.com/products/details/cocoa.asp?id=3763-2015
Rae
Looks like Hershey's may have more than one Dark Cocoa product. The one I have is in the right hand photo in this link. The upper banner says, "Dutch Processed". Maybe it's a battle of the percentages and then I don't know how you'd decide to "compensate". As for me, it doesn't seem to have mattered.
http://www.hersheys.com/products/details/cocoa.asp?id=3763-2015
Rae
I would think as long as it's a percentage that it wouldn't matter in a cake. Right?!?!
Probably wouldn't matter much.
I guess in large quantities, it could affect taste and moistness, but most cake recipes don't require a lot when compared to the other ingredients.
Rae
Quote by @%username% on %date%
%body%