The best quality Dutch processed cocoa powder is an unsweetened cocoa powder which is best for baking and cooking. Or a strong hot chocolate…
Dutch processed cocoa powder is often called as European style cocoa, alkalized cocoa or Dutched cocoa powder. Dutch doesn’t necessarily refer to the origin here, but mostly to the process which changes the natural cocoa powder to an alkalized cocoa. What is the best unsweetened cocoa powder for baking or for a strong hot chocolate.
This unsweetened cocoa powder contains 20-22% cocoa butter which makes it a rich and aromatic cocoa powder. This Dutch processed cocoa powder gives a strong and intense cocoa taste to anything you bake. Moreover, this is the best cocoa powder for a strong hot chocolate.
The dark-brown coloured Dutch processed cocoa powder contains 20-22% cocoa butter for a rich flavour.
If you haven’t tasted Dutch cocoa powder before, you should think of Oreos. Oreo contains heavily Dutch processed cocoa powder which gives that dark appearance and cocoa taste.
There is a reason why this unsweetened cocoa powder is called alkalized cocoa. During the processing, the natural alkaline level increases. In addition, the pH level of a natural cocoa (usually around 5-6) increases to pH 7, which is a neutral, however more alkalized level. Have you noticed that whenever you read a chocolatey recipe with baking soda, it usually contains Dutch cocoa? It is for good reason. Since Dutch processed cocoa powder is less acid, it lets the baking powder take care of the rise of your cake. In contrast with the natural cocoa which can prevent rising. Indeed, using unsweetened processed cocoa can change the outcome of your recipe greatly.
Nutrition details of Szafi Reform Dutch Cocoa Powder in 100g:
Energy: 1539 kJ (368 kcal)
Protein: 20 g
Carbohydrates: 8.9 g of which sugar is 0.6 g
Fat: 21 g of which saturated fat is 13 g
Fibre: 23.7 g
Salt: 1.7 g
Ingredients: 100% Dutch processed cocoa powder