Is unsweetened cocoa powder the same as dutch processed

These types of cocoa aren't always interchangeable. Here's how to know which cocoa to use when.

Craving a bite of brownie, a sip of hot cocoa, or a spoonful of chocolate pudding? You're going to need cocoa powder, the key flavoring agent that makes these and countless other sweet treats downright irresistible. But did you know there are two types of cocoa powder—natural cocoa and Dutch-process cocoa—each with its own distinct color, flavor, and composition? Here's how know exactly which type of cocoa to use when.

Types of Cocoa Powder

Cocoa powder is made from cocoa beans, just like chocolate. The beans are fermented, roasted, and hulled, and the resulting cocoas nibs are turned into a paste, which is then pressed to remove most of the cocoa butter. What's left is dried and ground to become the substance we know as cocoa powder. The difference between types of cocoa powder lies in how they are processed before they are ground. 

Dutch-Process Cocoa

To make Dutch-process, or alkalized, cocoa powder—also sometimes called "European-style cocoa"—the cocoa beans are first soaked or washed in an alkaline solution made with potassium carbonate or sodium bicarbonate. Once dried, they are finely ground to a powder. Baked goods made with Dutch-process cocoa have a dark brown, almost black hue, like our favorite One-Bowl Chocolate Cake and these Dark-and-White Chocolate Shortbread Hearts.

Natural Cocoa

Natural, or non-alkalized, cocoa powder is made from pure cocoa beans that are simply roasted and ground. Baked goods made with natural cocoa powder are a lighter, more reddish brown than ones made with Dutch-process. Try the natural variety in our winning Texas Sheet Cake or Hot Cocoa with Almond Milk.

Similarities and Differences

Compare these two varieties of cocoa side by side and you'll notice that the natural cocoa powder is lighter in color, almost reddish brown. Dutch-process appears much darker, nearly black, and this color is reflected in baked goods made with each type. You might think that the darker colored powder would have a more intense chocolate flavor, but the opposite is true. In the process of alkalization, the cocoa beans lose some of their acidity, so the powder takes on a milder, less bitter flavor. (The whole point of alkalization is to remove some of the acidity, actually.) You might also notice differences in aroma. 

Some pastry chefs and professional bakers prefer the mild flavor of Dutch-process cocoas in baked desserts—it's the variety we use most often in our recipes—while others point to the bolder, almost fruity flavor that comes from natural, non-alkalized powder. 

When the Cocoas Are Interchangeable

If a recipe simply calls for 'unsweetened cocoa powder,' you can usually use either type. This is especially true for sauces, frostings, puddings, ice creams, and hot cocoa (anything unbaked).

When and Why to Use a Specific Variety

Things get a little more tricky with substituting one for the other when you're baking a cake, cookie, or other treat that requires baking powder or baking soda for leavening. The difference in acidity between the two cocoa powders affects the way they interact with these leavening agents, which themselves boast varying levels of acidity and alkalinity. 

As a general rule, recipes that call for natural cocoa powder also include baking soda, while those that specifically require Dutch-process cocoa also include baking powder among the other ingredients. The same is true for buttermilk, since it's also acidic and will react differently with each powder. (Brownies are often the exception to this rule, as most are made without chemical leaveners, or at least the chewy, fudgy ones—not tender, cakey brownies.) If you frequently bake cakes and cookies (if you've read this far, then you probably do), it's worth stocking both types of cocoa powder in your pantry. 

"Both are delicious," says AmyGuittard, chief marketing officer of Guittard Chocolate Company, and a fifth generation employee of her family's namesake business. Having both gives the home baker a creative advantage, and allows for versatility when baking as each imparts distinct color, aroma, and flavor, she says. 

Guittard isn't suggesting you taste the cocoa powder yourself, however. "Since they are both unsweetened, they are very strong when tasted raw, but they really come to life when used in a recipe along with sweeteners and other ingredients," she says. Rather than tasting, she suggests you try baking the same chocolate cake or cookie recipe twice—once with Dutch-process and next with natural cocoa powder. Keep everything else the same, then do a blind tasting to see if you prefer one to the other.

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The type of cocoa powder you use in a recipe can have a big effect on how it turns out, especially if you use the wrong kind. Cocoa powder comes in two distinct unsweetened varieties, normally referred to as natural and Dutch-processed. Though not necessarily interchangeable, both impart a rich, chocolate flavor to recipes as well as deliver a healthful dose of antioxidants.

Powdered Chocolate

Chocolate production starts by grinding roasted cacao beans into a thick paste called chocolate liquor. The next step involves pressing the paste between hydraulic plates. Cocoa beans contain about 50 to 60 percent cocoa butter, according to Mary Duke, Purdue University’s Consumer and Family Sciences. Pressing produces two end products, cocoa butter and cocoa powder. The grating process grinds the cocoa into the fine powder used to make unsweetened cocoa powder.

Natural Cocoa

When a recipe calls simply for unsweetened cocoa powder, it usually means natural cocoa. Intensely chocolate, bitter and slightly acidic, the complex quality of natural, unsweetened cocoa powder provides the rich, deep flavor in products such as brownies or devils-food cake. In recipes, pairing natural, unsweetened cocoa with an alkaline ingredient in the form of baking soda, helps neutralize the acidity. According to the Hershey Center for Health and Nutrition, natural, unsweetened cocoa powder can deliver up to 90 percent more antioxidants than Dutch-processed.

Dutch-Processed Cocoa

Dutch-processed cocoa, also called alkalized, unsweetened cocoa powder, appears a shade or two darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces bitterness and gives it a milder, more mellow flavor. You can use chemically neutral, Dutch-processed cocoa in conjunction with baking powder or the presence of other acids in recipes. Dutch-processed cocoa also dissolves more readily than natural cocoa. Many cake mixes and other off-the-shelf chocolate products contain cocoa powder processed with alkali.

Buying and Using Cocoa

To make certain you have the right product, check the label when buying cocoa powder. Natural cocoa does not state Dutch-processed cocoa or cocoa processed with alkali on the label. Recipes will usually make it clear what type you should use, but the presence of baking soda in the list of ingredients usually requires that you use natural, unsweetened cocoa. Do not use the type of cocoa intended as a drink mix for baking by mistake; it has some cocoa powder in it, along with sweetener and powdered milk. Because Dutch-processed, natural or a blend of the two cocoas have quite a difference in taste between brands, you may have to experiment to get the flavor you're after.

Substitutions

Use the type of cocoa powder called for in the recipe if possible; substitutions aren't recommended because they can affect the way baked goods look, taste and rise. According to Fine Cooking, you can replace up to 3/4 cup of natural, unsweetened cocoa powder with Dutch-processed in most recipes, but not the other way around. If you must replace Dutch-processed, try adding a pinch of baking soda for every ounce of natural cocoa.

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