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Cocoa powder is made when chocolate liquor is
pressed to remove three quarters of its cocoa butter. The remaining cocoa
solids are processed to make fine unsweetened cocoa powder. There
are two types of unsweetened cocoa powder: natural and Dutch-processed.
Dutch-Processed or Alkalized Unsweetened
Cocoa Powder is treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless there are other acidic ingredients in
sufficient quantities used. It has a reddish-brown color, mild flavor, and is
easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods
like European cakes and pastries where its subtle flavor complements other
ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular
brands.
Natural Unsweetened Cocoa Powder
tastes very bitter and gives a deep chocolate flavor to baked goods. Its
intense flavor makes it well suited for use in brownies, cookies and some
chocolate cakes. When natural cocoa (an acid) is used in recipes calling for
baking soda (an alkali), it creates a leavening action that causes the batter to
rise when placed in the oven. Popular brands are Hershey's, Ghirardelli,
and Scharffen Berger.
The role of cocoa powder in cakes:
When used alone in cakes, cocoa powder
imparts a full rich chocolate flavor and dark color. Cocoa
powder can also be used in recipes with other chocolates (unsweetened or dark)
and this combination produces a cake with a more intense chocolate flavor than if
the cocoa wasn't present. Most recipes call for
sifting the
cocoa powder
with the flour but to bring out its full flavor it can be combined with
a small amount of boiling water.
(If you want to try this in a recipe, substitute some of the liquid in
the recipe for boiling water.) Often times, you may notice that more butter and leavening agent are
used in
recipes containing cocoa powder. This is to offset cocoa powder's drying and strengthening
affect in cakes. There are two types of unsweetened cocoa powder: natural and
Dutch-processed and it is best to use the type specified in the
recipe as the leavening agent used is dependent on the type of cocoa
powder. Some prefer using Dutch-processed cocoa as a slight
bitterness may be tasted in cakes using natural
cocoa and baking soda.
To convert a cake recipe that uses
bittersweet or semisweet chocolate to one using cocoa:
(information taken from Rose Levy Beranbaum's Cake Bible)
Substitute 1 tablespoon plus 1 3/4 teaspoons
(9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated
white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28
grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in
at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.
To convert a cake recipes that uses
unsweetened chocolate to one using cocoa:
(information taken from Rose Levy Beranbaum's Cake Bible)
Substitute 3 tablespoons (18 grams) cocoa
plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of
unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of
liquid in the recipe to bring out the cocoa's full flavor.
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