Cocoa Questions...please Help Me...thanks!

Decorating By harrison Updated 15 Nov 2008 , 2:48am by harrison

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harrison Posted 15 Nov 2008 , 2:18am
post #1 of 7

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.

6 replies
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kokopuff Posted 15 Nov 2008 , 2:37am
post #2 of 7

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. icon_biggrin.gif

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CakeMommyTX Posted 15 Nov 2008 , 2:38am
post #3 of 7

Here's an article explaining the difference,seems to be something to do with the acid levels and such.

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JanH Posted 15 Nov 2008 , 2:42am
post #4 of 7

Any recipe is best made with the ingredients specified. icon_smile.gif

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:


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cylstrial Posted 15 Nov 2008 , 2:43am
post #5 of 7

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.

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alimonkey Posted 15 Nov 2008 , 2:46am
post #6 of 7

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.

Good luck.

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harrison Posted 15 Nov 2008 , 2:48am
post #7 of 7

I appreciate all of the helpful responses.

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