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COCOA POWDER
Cocoa powder is a staple in many pantries, and for good reasons. It's easy to store, easy to use and adds a wonderful chocolate flavor to many recipes.
In the United States, there are two types of cocoa: natural and Dutch processed. Natural cocoa powder is the most common. In grocery stores it is often labeled unsweetened cocoa powder, baking cocoa or just cocoa.
Dutch-processed cocoa, named because it was invented by a Dutch man, has alkalis added to it to neutralize the natural acidity of the powder. This process gives it a more mellow flavor and a richer, darker color.
Points to remember
Ÿ Sift recipes that call for cocoa powder. Sifting allows you to break up small clumps that form in powdery ingredients.
Ÿ Dutch-processed cocoa is found more often in gourmet recipes. If a recipe does not specify which type of cocoa to use, use natural cocoa. Dutch-processed cocoa is more alkaline and may alter the results of the recipe.
Ÿ In recipes that do not use a leavening agent such as baking powder or baking soda, natural and Dutch-processed cocoa can be used interchangeably.
Storing
Cocoa powder and mixes made from it, such as hot cocoa mixes, keep about two years if tightly sealed and kept away from light. Some higher-priced cocoa powder contain more fat. Since fat oxidizes, these powders will not keep as long.
Store cocoa powder away from herbs and spices so it doesn't pick up their flavor.
Equivalents and Substitutions
For every 1 ounce of unsweetened baking chocolate called for in a recipe, substitute 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or vegetable oil. For melted baking chocolate, use melted butter, shortening or vegetable oil.
For 3 tablespoons Dutch-processed cocoa, substitute 3 tablespoons natural cocoa powder plus 1/8 teaspoon baking soda.
For 3 tablespoons natural cocoa, substitute 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar.
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