Dutch-processed cocoa powder

Description

Dutch-processed cocoa powder has an intense, deeply chocolate aroma, a darker, almost brown-black color, and a milder, less acidic, less bitter taste than raw cocoa, with a velvety powder texture. In the kitchen, it works well in baked goods, creams, glazes, and hot chocolate, especially where a deep color and gentler flavor are desired; it does not react with baking soda, so recipes requiring baking powder perform better with Dutch cocoa. Nutritionally, it is a low-calorie source of fiber and minerals such as magnesium and iron, and it also contains antioxidants, although the alkalization process partially reduces them. It may be gentler on the stomach than unprocessed cocoa. Store in an airtight container in a cool, dry, dark place, away from strong odors and moisture, to preserve aroma and freshness.