Cocoa Question??

[KathySC]

I just made the bitter-sweet chocolate pudding recipe from the CL Complete cookbook. The recipe calls for Dutch processed cocoa, however, I used Ghiradelli unsweetend cocoa. The pudding does not taste very sweet. Is there a difference between the two cocoas?? Thanks for your help, but I think next time I should ask, before I make something!!!

[sneezles]

Kathy
Here's what the Kitchen Companion says:
Alkalized, or Dutch processed, cocoa powder is treated with an alkai to make it milder and more subtle than nonalkalized. Nonalkalized or natural cocoa powder is lighter in color but bolder in flavor than the alkalaized. Both types have therir roles in baking and cooking, and one is not better than the other. Non- is always used for devil's food cake, because when the midly acidic cocoa powder react with the baking soda it gives the cake crumb it characteristic reddish hue. Use the kind of cocoa powder specified in the recipe. If none is specified, use either...

Hope this helps. I can't see using one or the other would have any effect on the sweetness of the pudding but maybe it's the stronger taste of the regular one you noticed.

[valchemist]

I agree with Sneezles comment...

since they are both unsweetened, I don't think one type would be sweeter than the other. There might be a difference in the richness or depth of the chocolate flavor but it shouldn't affect the sweetness.

[Sara Emily]

I have seen many recipes that call for Dutch processed cocoa include the caveat - "If you cannot find this type of cocoa, do NOT use regular cocoa!" Consequently, I never have even tried substituting one for the other, and find that many really good low fat choc. recipes call for this special type, which is a PAIN since it is hard to find. One of our local grocery stores used to carry it, and I bought a number of boxes and have used it most successfully, but I can't even make them special order it again. Alice Medrich has a gloriously good low fat choc. cookbook, in which it seems that MOST of her recipes call for it. So, if you ever happen to locate any, STOCK UP! ...... (and send a few boxes to me!!) http://www.cookinglight.com/bbs/smile.gif

[makedah]

I understand that Dutch cocoa has a stronger taste. Penzey's sells great cocoa. I just bought a 8-oz bag for $3.49. You can get regular or Dutch cocoa there at www.penzeys.com (http://www.penzeys.com)

[KathySC]

Thanks everyone for your help. I will be sure and purchase some Dutch cocoa from Penzey. Just to let you know, I tasted the pudding again after it cooled off and it is not bad. My husband, who prefers dark, bitter chocolate actually liked it, but I will be sure and try it again with the Dutch chocolate.

[Beth]

Kathy, Penzey's sells cocoas that are higher in fat and richer than the grocery store variety. Dutch cocoa may be richer and smoother in flavor, not as bitter, so you might like it better. The Penzeys stuff will definitely be richer, but it won't be sweeter. Let us know what you think when you try it. By the way, I got a sample of that once, and it makes wonderful hot chocolate.