Quick Tip #1 Cocoa Powder: Regular vs. Dutch

Regular Unsweetened Cocoa Powder is for the most part acidic. Most recipes that call for “Regular” or “Unsweetened” powder will use an ingredient like baking soda (which is alkaline) to balance or neutralize the amount of acidity.

Dutch Cocoa Powder  is treated with an alkali to neutralize its acidity, which gives it a darker color and a more relaxed flavor. Dutch powder and baking powder are often paired together because both are neutral in their own form.

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