Denise~* wrote:

> Could somebody remind me what types of recipes call for Dutch process
> cocoa (instead of just regular cocoa).
>
> Also, I believe you can use dutch process in ANY recipe that calls for
> cocoa, but some recipes you HAVE to use it for good results -vs- regular
> cocoa is OK for some recipes, but not good enough for the ones that
> require dutch process. Am I correct on this?

"Normal" cocoa is a bit acidic. Recipes which rely on that acidity
(including many cake recipes) won't work as well with Dutch-processed cocoa.

I'm not aware of any recipes which REQUIRE Dutch-processed cocoa, but I'm
sure they're out the If a recipe has been specifically developed for
Dutch-processed cocoa, then using regular cocoa will naturally not turn out
as well.

Bob