What’s the difference between Dutch-process and natural cocoa powder?
Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder.
What does Dutching do?
Aside from neutralizing the acidity, Dutching cocoa powder makes it darker (see photo above, right) and can help mellow the flavor of the beans. Some artisan companies in the United States don’t Dutch-process their cocoa as they claim their cocoa beans don’t need to be acid-neutralized. Most supermarket brands of cocoa powder in America, such as Hershey’s and Nestlé, are natural cocoa powders.
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