What is Dutched cocoa?
Answer It is cocoa that has the alkalinity removed.
Dutched cocoa has had it alkalinity reduced to a pH of 7, meaning it can no longer react with acids such as buttermilk or baking soda. It must be leavened with baking powder and is a dark, bittersweet cocoa. Natural cocoa, on the other hand, has a more complex flavor profile and reacts with acids to produce a leavening effect, even changing color.
Asked by Leni Davenport · Last updated 5 years ago · 189.5K views · SOURCE
