To make unsweetened cocoa powder, much of the cocoa butter (the fat of chocolate) is removed from the liquor and what remains is ground.
Dutch processed cocoa, or alkalized cocoa, has a mild flavor and a rich, dark color due to the addition of potassium carbonate. Non-alkalized cocoa has a bolder taste and lighter color.
Dutch processed cocoa reacts with the baking soda in devil’s food cake batter to give the cake its distinctive reddish brown color.
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