I have two tins of cocoa powder. One is Van Houten's. I assume Van
Houten's is always Dutch-process cocoa. Would this be a correct assumption?
I am asking because there is nothing on the tin to indicate whether it is or
isn't. This Van Houten's was made in Malaysia, fwiw. The other cocoa is
Japanese cocoa. Again, there is nothing on the tin to say whether it is
Dutch-process or not (and if there is, it's in much more advanced Japanese
than I can read).

Is there any way to determine if a cocoa is Dutch-process or not? Some kind
of test, similar to testing if you have baking powder or baking soda? While
I did read in Cook's Illustrated that Dutch-process and regular cocoa can be
used interchangeably, I also read in article with Shirley Corriher that they
can't always be. I just want to be sure of what I have.

rona

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"Rona Yuthasastrakosol" > wrote in
:

> I have two tins of cocoa powder. One is Van Houten's. I assume Van
> Houten's is always Dutch-process cocoa. Would this be a correct
> assumption? I am asking because there is nothing on the tin to
> indicate whether it is or isn't. This Van Houten's was made in
> Malaysia, fwiw. The other cocoa is Japanese cocoa. Again, there is
> nothing on the tin to say whether it is Dutch-process or not (and if
> there is, it's in much more advanced Japanese than I can read).
>
> Is there any way to determine if a cocoa is Dutch-process or not?
> Some kind of test, similar to testing if you have baking powder or
> baking soda? While I did read in Cook's Illustrated that
> Dutch-process and regular cocoa can be used interchangeably, I also
> read in article with Shirley Corriher that they can't always be. I
> just want to be sure of what I have.
>
> rona
>

Well I have Dutch Processed and the only way I know of telling is to
taste it. The Dutch processed is way less bitter. So if one is less
bitter than the other chances are it the processed. Also the Dutch
process is less acidic (hence the less bitter taste). So if planning on
using it with baking soda/powder it won't rise as high, almost as high
but not quite.

Dutch processed makes kick ass hot cocoa.
Also very good in coffee.

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Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
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at Mon, 31 Jan 2005 10:59:56 GMT in
>,
(Rona Yuthasastrakosol) wrote :

>I have two tins of cocoa powder. One is Van Houten's. I assume Van
>Houten's is always Dutch-process cocoa. Would this be a correct
>assumption? I am asking because there is nothing on the tin to indicate
>whether it is or isn't. This Van Houten's was made in Malaysia, fwiw.
>The other cocoa is Japanese cocoa. Again, there is nothing on the tin
>to say whether it is Dutch-process or not (and if there is, it's in much
>more advanced Japanese than I can read).
>
>Is there any way to determine if a cocoa is Dutch-process or not?

Mix up a small amount with water. If the colour is very dark, almost black,
it's Dutch. If it's red, like terra-cotta, it's natural-process.

Even without mixing with water it's possible to tell from the colour,
because dry Dutch-process has a purplish grey-brown colour to it, while
natural-process has a reddish brown to it. But this is a more subtle
distinction some may miss.

Dutch-process has a distinct metallic twang to the taste which is very
characteristic once you know what you're tasting for. Natural-process,
meanwhile, usually tastes more fruity and generally somewhat sharp.

Van Houten is Dutch-process. Most chocolate companies make one type but not
the other. (There are a few exceptions).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

In article >,
"Rona Yuthasastrakosol" > wrote:

> I have two tins of cocoa powder. One is Van Houten's. I assume Van
> Houten's is always Dutch-process cocoa. Would this be a correct assumption?
> I am asking because there is nothing on the tin to indicate whether it is or
> isn't. This Van Houten's was made in Malaysia, fwiw. The other cocoa is
> Japanese cocoa. Again, there is nothing on the tin to say whether it is
> Dutch-process or not (and if there is, it's in much more advanced Japanese
> than I can read).
>
> Is there any way to determine if a cocoa is Dutch-process or not? Some kind
> of test, similar to testing if you have baking powder or baking soda? While
> I did read in Cook's Illustrated that Dutch-process and regular cocoa can be
> used interchangeably, I also read in article with Shirley Corriher that they
> can't always be. I just want to be sure of what I have.

Harold McGee also says that thay can't always be interchanged. One is
quite acid, the other alkaline (AFAIR, this is the "Dutch Process" one).
So, if for example a recipe depended on the acid to activate some
leavening, using the wrong one would not work out so well.

I wonder if you could just mix some in water with some baking soda and
watch for fizz?

Isaac

at Tue, 01 Feb 2005 04:37:39 GMT in
>,
(Isaac Wingfield) wrote :

>In article >,
> "Rona Yuthasastrakosol" > wrote:
>
>> I have two tins of cocoa powder. One is Van Houten's. I assume Van
>> Houten's is always Dutch-process cocoa. Would this be a correct
>> assumption? I am asking because there is nothing on the tin to
>> indicate whether it is or isn't. This Van Houten's was made in
>> Malaysia, fwiw. The other cocoa is Japanese cocoa. Again, there is
>> nothing on the tin to say whether it is Dutch-process or not (and if
>> there is, it's in much more advanced Japanese than I can read).
>>
>> Is there any way to determine if a cocoa is Dutch-process or not?
>...
>Harold McGee also says that thay can't always be interchanged. One is
>quite acid, the other alkaline...
>
>I wonder if you could just mix some in water with some baking soda and
>watch for fizz?

You won't get any fizzing, at least not with sensible quantities of baking
soda and natural-process cocoa, but with the natural-process, there will be
a slight colour change. The liquid or slurry will turn from a ruddy brown
to more of a mud-brown. I must emphasize that this change in colour is
subtle. Don't expect a night-and-day change. But in any case, taking the
extra step of adding baking soda is generally not necessary because Dutch-
process cocoa, mixed with a bit of water, will be *much* darker and blacker
from the outset.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)