Welcome To Concept Your Kitchen


Cocoa Powder


Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. The beans are fermented,dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter leaving a dark brown paste called chocolate liquor. After drying again the mass is grounded into powder (unsweetened cocoa).Dutch cocoa is treated with an alkali to neutralise the cocoa’s natural acidity.

Types of cocoa powder:
The two basic types of cocoa powder are Dutch process and natural. Natural cocoa powder is light in colour and has a pH level between 5.3 and 5.8, putting it on the acidic end of the scale. The acidity affects the flavor, the way it interacts with other ingredients, and its solubility. Commonly used in recipes which calls for baking soda. It tends to be fruitier and more intensely flavored than Dutch-process cocoa.
The Dutch process (sometimes called “Dutching”) bathes the cocoa beans in an alkaline solution, producing a darker brown cocoa powder with a chemically neutral pH of between 6.8 and 8.1, resulting in a more mellow flavor. Dutching also reduces the antioxidant properties of cocoa. It is commonly used for chocolate drinks due to its ease of blending with liquids.


What Does It Taste Like?
Cocoa powder tastes like chocolate, but without the creamy mouthfeel cocoa butter adds to bar chocolate. Dutch process cocoa tends to taste
milder, while natural cocoa powder can have a sharper flavor.

No Comments

Post A Comment