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Cocoa Powder
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Cocoa powder is made when chocolate liquor is
pressed to remove three quarters of its cocoa butter. The remaining cocoa
solids are processed to make fine unsweetened cocoa powder. There
are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-processed or alkalized unsweetened
cocoa powder is treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless their are other acidic ingredients in
sufficient quantities used. It has a reddish-brown color, mild flavor, and
is easy to dissolve in liquids.
Natural unsweetened cocoa powder
tastes very bitter and gives a deep chocolate flavor to baked goods. Its
intense flavor make it well suited for use in brownies, cookies and some
chocolate cakes. When natural cocoa (an acid) is used in recipes calling for
baking soda (an alkali), it creates a leavening action that causes the batter to
rise when placed in the oven.
Cocoa
powder in cakes:
When used in cakes, cocoa powder
imparts a full rich chocolate flavor and dark color. Cocoa
powder can also be used in recipes with other chocolates (unsweetened or dark)
and this combination produces a cake with a more intense chocolate flavor.
To bring out its full flavor it can be combined with
a small amount of boiling water.
(If you want to try this, substitute some of the liquid in
the recipe for boiling water.) Often times, you may notice that more butter and leavening agent are
used in
recipes containing cocoa powder. This is to offset cocoa powder's drying and strengthening
affect in cakes.
To convert a cake recipe that uses
semisweet chocolate to one using cocoa:
Substitute 1 tablespoon plus 1 3/4
teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (15 grams)
granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every
ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the
cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full
flavor.
To convert a cake recipes that uses
unsweetened chocolate to one using cocoa: Substitute 3 tablespoons (18 grams) cocoa
plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of
unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of
liquid in the recipe to bring out the cocoa's full flavor.
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Dutch-Processed Cocoa:
1 cup = 92 grams
1 cup sifted = 75 grams
Natural
Unsweetened or Nonalkalized Cocoa:
1 cup = 82 grams
Substitution for 3
tablespoons (18 grams) Dutch-processed cocoa:
3 tablespoons (18 grams) natural cocoa powder plus pinch
(1/8 teaspoon) baking soda
Substitution for 3
tablespoons (18 grams)
natural cocoa: 3 tablespoons (18 grams)
Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon
lemon juice or vinegar
Note: Due to the differences between natural and
Dutch-processed cocoa powders, do not substitute one for the other in
recipes.
Note: Do not confuse
unsweetened natural and Dutch-processed cocoa powder with sweetened
cocoa drink mixes. They are not the same thing.
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