Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...

If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

Keep your holiday baking from falling flat. Although many holiday baking recipes focus on sugar and spice, there’s also plenty of chocolate in the mix. Take chocolate crinkles, double chocolate chip ...

THE MAJORITY OF pantry staple brands are simply those our preferred grocer sells that meet our goals for price and quality. Other brands produce such loyalty, they can become personality traits ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.