Natural cocoa powder retains the acidity inherent in the cocoa bean. The remaining partially de-fatted mass is finely ground to produce natural cocoa powder. But then, instead of being molded into unsweetened chocolate bars or having sugar and other ingredients added to make other types of chocolate, the paste is pressed to remove most of its fat (cocoa butter). The nibs are ground to a fluid paste called chocolate liquor (aka unsweetened chocolate). Like chocolate, cocoa powder starts with bits of hulled and roasted cacao beans called nibs. You may not know that, in certain recipes, cocoa powder can outperform chocolate.Īnd you might be surprised to hear me say that a well-stocked home baker’s pantry ought to have at least two, if not three, types of cocoa on hand. You may be confused about which to use for what - or when you have a choice. You may be a little fuzzy on the difference between natural, Dutch-process, and black cocoas. While chocolate is a preoccupation of connoisseurs, cocoa powder is too often regarded as a generic pantry staple - a boring, lesser form of chocolate with which we make hot chocolate for kids or the random cake.īut in truth, excellent quality cocoa powder is a baker’s secret weapon - a complex and powerful ingredient that should never be taken for granted! Even if you are an avid baker, you may not know that the cocoa powders available to home bakers are more varied and better than ever.
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