Dutch Process Cocoa -- Can I Use Regular?
Decorating By ckkerber Updated 17 Nov 2006 , 5:00pm by tyty
I know there is a difference between dutch processed cocoa and regular cocoa . . . something with the acidity, I think. I want to try a recipe that calls for Dutch Process but I don't have any . . . is there any way to substitute regular cocoa? If so, in what proportions?
Thanks!
Carol
The answer is yes if you add a little baking soda to it. It's explained at the bottom of this page:
http://whatscookingamerica.net/chocolate.htm
Hey ya'll, sorry I tried to post a reply yesterday afternoon but the site must have been down b/c it didn't go through.
You can froogle dutch processed cocoa to find where to get it online, Williams-Sonoma probably has it too. In the grocery stores in my area, I have recently seen Hershey's Special Dark cocoa which is dutch processed. I'm sure it's a little cheaper than anything you could get at W-S! I have made several chocolate cakes with the special dark and they are very rich and good. Hope that helps!
I have searched for dutch and can't find it anywhere in a store here, but I make Toba's chocolate recipe all the time with standard Hershey's, and it's awsome. Someday I'll order some dutch and try it and see what the difference is.
Rose Levy B's book has at least one recipe where she gives you the either/or option, and it involves increasing the amount of regular cocoa and decreasing the baking soda or some such, but I didn't change anything in Toba's and had no problems.
I assumed there must have been a way to substitute for it, but I had no idea what it was. Thanks a bunch!
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