Cocoa powder is an ingredient that can be easily confused. Some recipes call this cocoa powder unsweetened, some call it cocoa powder, some call it natural cocoa, and others call it alkalized cocoa. So what are these different names? What's the difference? Is there any connection between cocoa powder and hot cocoa? Join us to unravel the mystery!
Left: Alkalized Cocoa Powder; Right: Natural Cocoa Powder
How is natural cocoa powder made?
The production process of natural cocoa powder is very similar to that of ordinary chocolate: the fermented cocoa beans are roasted, and then the cocoa butter and chocolate liquid are extracted. When the chocolate liquid is dried, it is ground into a powder known as cocoa powder. This is natural or called regular cocoa powder.
How to choose natural cocoa powder
When buying natural cocoa powder, the raw material should only be cocoa, and there will be no alkali or alkalized label in the raw material list, let alone any powdered sugar.
How to use natural cocoa powder
Natural cocoa powder has a strong chocolate taste, but it is also relatively bitter. The color is lighter than the alkalized cocoa.
If the recipe does not specify natural cocoa powder or alkalized cocoa powder, use the former. As a chocolate concentrate, cocoa powder is often used in recipes that need to add a rich chocolate flavor, but it does not have the fat, sugar, or other ingredients found in regular chocolate. Natural cocoa powder is great for brownies, fudge, cakes and cookies.
At the same time, cocoa powder is also a key ingredient in hot chocolate ready-mix powder, but it cannot be used as a substitute for cocoa powder because it also contains sugar and milk powder.
Alkalized cocoa powder
How is alkalized cocoa powder made?
Alkalized cocoa powder, as the name suggests, is the treatment of cocoa beans with alkali during the production process in order to neutralize the acidity in natural cocoa beans. At the same time, the color of the cocoa after this treatment is darker, and the cocoa taste is milder. Although some flavors in the cocoa beans have been removed, there is still a little bitterness.
How to choose natural cocoa powder
When purchasing alkalized cocoa powder, check the ingredient list and label at the same time, and observe whether there is an alkali ingredient or label of alkalization treatment.
How to use natural cocoa powder
Some people say that alkalized cocoa powder has a more roasted nut flavor than natural cocoa powder, however, it also tastes a bit like baking soda.
Alkalized cocoa is widely used because it has a darker color and a milder flavor than natural cocoa. Often used in recipes that require a deeper color without the chocolate flavor.
Are the two interchangeable?
It is not recommended to substitute one cocoa powder for another in a recipe. For example, acidic natural cocoa powder reacts with baking soda and has a fermenting effect. If alkalized cocoa powder is used instead, it will affect the quality of baked goods.
However, if it's just a garnish and sprinkled on top of the pastry, either will do, depending on which flavor you prefer and how dark you want the pastry to be.
Post time: Jul-26-2022