Bob Terwilliger wrote:
> Denise~* wrote:
>
> "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

OK, I was getting them reversed. Thanks!

Are there any other recipes that need to rely on the acidic value of
regular cocoa? Brownies maybe?

What benefits does Dutch processed have then?