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?

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

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?

Denise~* wrote:

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

Actually, I think brownies would work better with Dutch-processed cocoa,
because you don't *want* them to rise. Maybe that's just my preference, but
I like brownies which are more fudgy than cakey.


> What benefits does Dutch processed have then?

Many people like the flavor better. It's a more "mellow" chocolate flavor.
It's the "Oreo" flavor, and many people prefer it in cocoa.

Bob

Bob Terwilliger wrote:
> Denise~* wrote:
>
>>Are there any other recipes that need to rely on the acidic value of
>>regular cocoa? Brownies maybe?
>
> Actually, I think brownies would work better with Dutch-processed cocoa,
> because you don't *want* them to rise. Maybe that's just my preference, but
> I like brownies which are more fudgy than cakey.
>
>>What benefits does Dutch processed have then?
>
> Many people like the flavor better. It's a more "mellow" chocolate flavor.
> It's the "Oreo" flavor, and many people prefer it in cocoa.
>
> Bob
>

Great, Thanks for your input.