"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> "Jean B." > wrote in message
>> ...
>>> brooklyn1 wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>>>> wrote:
>>>>>
>>>>>> More after the texture than the flavour at this point. But we haven't
>>>>>> any black cocoa anyway; just Dutch and Hershey's.
>>>>> I thought Dutch *was* black cocoa. What's the difference?
>>>>>
>>>>>
>>>> Never heard of the term "black cocoa".
>>>> Dutch cocoa has been treated with an alkali, which helps neutralize
>>>> cocoa's natural acidity.
>>>>
>>>>
>>>>
>>> King Arthur purveys it:
>>>
>>> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>>>
>>>
>> They don't indicate why it's different from ordinary dutched cocoa... I
>> think they made up that term to be gimmicky.
> I dunno. Maybe I'll try to look into it some more. I just recall the
> woman who then purveyed it making it seem like a necessity. I am now torn
> between thinking it is/was really necessary to achieve the proper flavor;
> and she wanted to sell more of it. (Of course, if she sold other cocoas,
> that wouldn't make sense.)
>
>
Penzeys gives an explanation without resorting to made up terms.

http://www.penzeys.com/cgi-bin/penze...coapowder.html