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!

4 comments:

Joslyn said...

great article steph! i've always wondered about this.

Allison said...

I 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.

CMN said...

Excellent 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...

.caroline armelle. said...

i'm so glad you posted this.
i 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!

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