What the heck is Dutch Processed Chocolate?

Monday, May 26, 2008

Here's a very specific and through evaluation of Dutch Processed Chocolate versus Cocoa Powder. I found it pretty enlightening.

Recently I rummaged through my chocolate collection, looking for a snack. As always, the chocolate-bar cupboard was well stocked. There were various Pound Plus bars from Trader Joe's, a Venezuelan 70-percent criollo bar from Chocovic, and some unsweetened Scharffen Berger bars for making brownies.

As I broke off a square of Chocovic, I noticed my lone can of Hershey's cocoa powder, and found myself wondering: Was I missing the potential of cocoa powder just because it has zero snack potential?

The short answer, it turns out, is yes. And now I have a cocoa-powder collection to rival my chocolate-bar stash, and a new understanding of this neglected ingredient. Here’s the long answer, aka The Mamster’s Cocoa-Powder FAQ.


Clockwise from top: Penzeys Dutched cocoa powder, Green & Black organic natural cocoa powder, and Penzeys natural cocoa powder.

What is cocoa powder?
Cocoa powder is unsweetened chocolate (technically, chocolate liquor) that has been partially defatted and then ground into a powder.

Click here for the rest.

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