Cocoa Powder: Natural v. Dutch process
• 01 March 2010
There was a time when I was really confused about cocoa powder and the differences between regular/natural and Dutch-process. Since I like chocolate and like to bake, this was an issue that came up often. Today, over at the Zupas food blog, I answered all of your burning questions about the subject :)
Enjoy!
great article steph! i've always wondered about this.
ReplyDeleteI have been wondering about this! Especially since I have been venturing out into chocolate desserts more. I actually had a recipe that specifically said not to use Dutch-process. Wonderful post, thank you.
ReplyDeleteExcellent write-up, Steph! Now I want to pull out that box of Droste cocoa I've got tucked away and make brownies or something. Hmmmm...
ReplyDeletei'm so glad you posted this.
ReplyDeletei tried to research it once, only to become more confused.
and, the zuppa toscana...
we've had it for dinner twice in the last week. so good!