Baking Basics: Cocoa Powder 101

By RoketJSquerl

Ingredients

• You may have noticed that a number of chocolate-based recipes here on the site call for one or the other – natural or Dutch-process cocoa. One of the most-asked questions I receive is whether one can be substituted for the other.

Details

Servings 1
Adapted from browneyedbaker.com

Preparation

Step 1

Today we’re going to take the mystery out of the differences between the two and talk about when each one should be used.

, and Hershey’s also makes a

5 mistakes to avoid when preparing a recipe

However, for recipes that do not use any leavening agents – things like sauces, frostings, puddings, hot chocolate, ice cream, some brownies – it’s perfectly fine to make substitutions based on your personal taste preference or what you have available.

However, you should always take a close look at the recipe. If it calls for a majority of baking powder, you should use Dutch-process cocoa. Conversely, if the recipe calls for mostly baking soda, then use natural cocoa powder.