Which Is Better Dutch Processed Or Natural Cocoa?
It depends on the intended use. Dutch processed cocoa has a milder flavor and darker color than natural cocoa and is better suited for baking recipes that call for baking powder or baking soda as a leavening agent since the alkalization process reduces the cocoa’s acidity, making it less reactive with acidic ingredients. Natural cocoa, on the other hand, has a stronger flavor and lighter color and is ideal for recipes that require baking soda as a leavening agent, such as brownies or chocolate cakes. Ultimately, it comes down to personal preference and the recipe requirements.