dutch processed cocoa

[jjf]

is there a difference between dutch processed cocoa and regular unsweetened cocoa that you use in baking? i am planning to make the CL chocolate cheesecake and it calls for the dutch cocoa. thanks!

jen

[RunnerKim]

Jen I had been wondering the same thing so I went to http://www.epicurious.com where they have a dictionary and this is what I got for cocoa

Both CHOCOLATE and cocoa powder come from cocoa beans that grow in pods on the tropical Theobroma cacao tree, which is found in Southeast Asia, Africa, Hawaii, Brazil and other South American countries. Once cocoa beans are fermented, dried, roasted and cracked, the nibs are ground to extract about 75 percent of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass is ground into the powder known as unsweetened cocoa. The richer, darker Dutch cocoa has been treated with an ALKALI, which helps neutralize cocoa's natural acidity. Cocoa powder is sold plain or mixed with other ingredients such as milk powder and sugar, forming an instant cocoa mix. Cocoa mixes should not be substituted for cocoa powder in recipes. Store cocoa powder airtight in a cool, dark place for up to 2 years.

So - I'm gathering that Dutch process is richer than the hersey's cocoa powder that I have in my pantry.

Kim

[Ralph]

My wife nor I can remember why, but Dutch process cocoa is supposed to be better. I agree w/Kim in that it is probably richer.

[Beth]

The main difference in what I have read is that the alkali processed Dutch Cocoa is supposed to dissolve better in liquids (milk, water, etc.). I have used which ever I had on hand before, but the difference in acidity could make a difference in some qualities other than dissolving. For example, leavening of baking soda or baking powder. It seems cheesecakes rise mainly from the eggs, and I don't know about that. I suspect the main difference might be that it could be more difficult not to have any little lumps of cocoa.