The Wonderful World of Unsweetened Cocoa Powder
2 February 2010
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With the proliferation of cocoa powders available today, how is a cook to know which is the “best” to use for any particular purpose?
To complicate the selection process, there are three types of cocoa: natural, alkalized (Dutch process) and super alkalized (black or onyx). Often, it doesn’t matter which one you use but when you are baking with chemical leaveners, it does.
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