Where on earth do you find this stuff?? Guess I am going to have to hunt it down online.
I was going to make Toba Garrett's chocolate fudge cake... but I went to four stores today and zilch... I even checked ingrediants to make sure they just weren't labled, but none of them had alkaline/alkalized or however you spell it listed.
I am bummed. Anyone get this on a regular basis from a certain place?
I don't have any bakery supply stores or anything in the area that I can find... and it would probably be easier to get it online than to travel to any.
Hershey's Perfectly Chocolate cake fans... do you think I could make that one using the ball pan?? Is it dense and moist???
Thanks!
This is from Baking911.com:
Cocoa powder: Regular (or American) and Dutch process are the two dominant types of processed cocoa beans. Once cocoa beans are fermented, dried, roasted and cracked, the nibs (center of the cocoa bean) are ground to extract about half the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass (press cake) is ground into the powder known as unsweetened cocoa, available in different fat levels. The Dutch processed cocoa has a slightly stronger flavor and richer color than regular cocoa because it is treated with a mild alkali, such as baking soda, to neutralizes its acidity, and is preferred in baking recipes. Both regular and Dutch process cocoa have far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed.
And this is from Epicurious.com:
Dutch-processed cocoa can be used
interchangeably with regular cocoa. The
difference between the two is that the dutch-
process has been de-acidified. This gives
it a slightly different color and flavor and
also makes it a little easier to mix into
liquids. The only time to be at all
concerned about switching is if you are
making a recipe that calls for regular cocoa
and uses only baking soda for the
leavening. If the baking soda is depending
on the acid in the cocoa to make it work,
then using dutch-processed cocoa could cause
you some problems. However, most recipes
contain other acidic ingredients like brown
sugar or buttermilk or yogurt, etc. that
make the acid content of the cocoa
immaterial. I bake new recipes quite a bit,
and have not yet come across one where it
made any difference what kind of cocoa a
person used. Most recipes that call for
cocoa seem to use baking powder, and then
the acid content of the cocoa doesn't
matter. Just use whatever you prefer in
taste and color, and don't worry.
This is what I use [www.Joyofbaking.com]
Dutch-Processed Cocoa:
1 cup = 92 grams
1 cup sifted = 75 grams
Substitution
3 tablespoons Dutch-processed cocoa = 3 tablespoons cocoa powder plus 1/8 teaspoon baking soda
Natural Unsweetened or Nonalkalized Cocoa:
1 cup = 82 grams
Substitution
3 tablespoons cocoa = 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar
Thanks for the substituion, Auzzi. That's very helpful info if I ever run out of one or the other.
DP cocoa will react differently with the leaveners than regular cocoa will, so if you don't add the baking powder it won't rise well. Also, your flavor will be considerably different. The cocoa tastes like, well, cocoa. The DP tasted more like chocolate.
I always find mine in the grocery store right next to the regular cocoa. Regular has silver lettering, the DP is labeled "Special Dark" and has gold lettering. I completely overlooked it twice myself before I thought to read the entire label.
Ali
Dutch-Processed Cocoa Powder is used in recipes calling for baking powder. It is neutral and does not react with baking soda.
Regular Cocoa is acidic and requires baking soda (an alkali) to raise a batter. It also deepens the chocolate colour to a dark brown/black.
DP cocoa is not available at most outlets in my country - so substitution is necessary. Substitutions in most recipes are usually adequate but not optimal.
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