I am getting ready to make chocolate BC & a lot of recipes suggest using "Dutch process" cocoa powder. Is there a big difference between that & a good cocoa powder you find in the grocery store? I do not know what "Dutch process" means. I read the labels of the ones in the grocery stores but never find any of them referring to "Dutch process". Thanks for your help!
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"European style cocoa is called "Dutch Cocoa". Dutching is a process which neutralizes the natural acidity founf in cocoa powder.
This results in a darker cocoa w/a more mellow chocolate flavor."
This came right from the box of Hershey's Dutch Cocoa.
If you want a more chocolate flavor, just use regular cocoa powder.
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