What is Dutch Process Chocolate? Is that like Hershey's Cocoa?!
Answers: I know it's powdered and comes in a can. Food Network recipes are always calling for this. It looks like the Nestle's or Hershey's Cocoa can. Is that the same thing? Help...all you master chefs?????
It's not quite the same, it's processed different and it's better, in my opinion. I use Droste. Hershey's is not Dutch cocoa. Van Houten is also good.
Here is the difference between Dutch and Regular cocoa powder:
Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. 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.
Unsweetened Cocoa has a complex chocolate flavor while the Dutch-process is darker and more mellow. 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.
Enjoy!
yes its same thing
Only use it in recipes that specify Dutch process. It is a bit different, and it can make a chemical recaction in the ingredients that causes a soapy taste in the brownies or whatever. I know from first-hand experience! I had to throw away some brownies once.