One of my readers and I got into an interesting conversation about the fundamentals of cocoa. It dawned on me I don’t have a post about the difference between the dutched and non-dutched or natural cocoa. They can be confusing but understanding them will help.
In a single sentence, the difference between the two is the natural cocoa is acidic and the dutched cocoa isn’t. However, there is more to know than that. Because of the acid content or lack of it, which leavening is used makes all the difference. Continue reading