Today we are covering a quick post on cocoa powder. Should you be using cocoa powder processed with alkali?
This is an updated post first published WAY back in 2015. I wrote this post just for fun because chocolate was one of the topics I covered during my senior research project. I was fascinated by all the different types of chocolates including the history on how they came to be.
Unfortunately, I have had some people stumble upon this pot misunderstanding the purpose of it. This post is purely to discuss cocoa powder in baking because many people don’t know there is different types.
Did you know that not all cocoa powder is the same, and should you be using cocoa powder processed with alkali?
I am sure you may be wondering, what exactly is alkali anyways? Does it even matter?
If you love chocolate be sure to check out these other posts like why dogs can’t eat chocolate and how to decipher all the details on that. We also have a quick post on the AWESOME nutritional tips for dark chocolate that are scientifically proven.
Should You Be Using Cocoa Powder Processed With Alkali?
If you enjoy baking, you’ve probably run into cocoa powder a time or two. Most recipes simply state “cocoa powder” as an ingredient. Some recipes will specify the type like unsweetened cocoa powder, dutched cocoa powder, or natural cocoa powder.
So, the first question to ask is Should You Be Using Cocoa Powder Processed With Alkali?
Cocoa powder processed with alkali is also known as dutch process. Dutch process means it has been chemically manipulated to reduce acidity! This is an important process that does a few things. First, it will make the cocoa darker, and second it gives it a more rich flavor.
This post WILL not go into all the chemistry of actually alkalizing cocoa, just a simple summary to see the difference when it comes to using them in recipes:)
Natural cocoa powder is just roasted cocoa beans with the fat removed, then ground into powder. It is more bitter, strong, tart and very acidic! You can see the difference in colors below.
Can regular and dutched cocoa be swapped?The answer is NO!
Recipes with a leavening agent like baking soda or baking powder will react with acidity and alkalinity, so it is important to stick with what the recipe calls for. According to King Arthur Flour, many recipes that use baking soda and don’t specify the type of cocoa powder, will need regular cocoa powder. Since baking soda is a base and regular cocoa powder is an acid, they will neutralize eliminating the baking soda flavor.
If you like to use vintage recipes or have some old cook books, you will notice it also doesn’t specify the type of powder needed. This is due to the fact that dutch process was not always available in the stores back in those days.
Just a fun fact, but dutch process was invented in the 19th century by a dutch inventor named C.J Van Houten, so it has been around for a long time. There are so many amazing discoveries by chemists! Check out this post for more details.
What Types of Recipes Can You Use Dutched Cocoa Powder In?
There are different levels of dutched cocoa. Heavily dutched cocoa powder is known as black cocoa powder, and this is where items like Oreos get their black color.
Back to the question, should you be using cocoa powder processed with alkali (or dutch process)? It definitely depends on what you are baking. Here is my favorite way to use it:
I never make brownies without using this type of cocoa. It really makes them taste more rich. Hot Chocolate is more decadent with it also, so I always use the cocoa powder processed with alkali for those type of recipes!Where to Buy Dutched Cocoa Powder
I have had a few people tell me they aren’t sure which type to buy in the store, and not all brands say on the label what type it actually is. I used to have to buy it online (this is the best brand by the way ) because the small town I lived in didn’t carry it! There are some bad brands out there with poor quality cocoa, so you have to be aware of that.
Here is a look at both the labels compared:
I have also seen the labels for cocoa powder processed with alkali labeled as European style cocoa and dutch cocoa. There is some cocoa powder processed with alkali that isn’t very good quality, so I definitely recommend this brand !The only regular cocoa powder I use is Hershey’s brand! It is the best quality for baking.
Conclusion:
You will need to make sure to read your recipe to see if dutched cocoa is needed! Some recipes cannot be swapped with regular cocoa! Some people prefer the taste in recipes like brownies or hot chocolate.
Also, you need to make sure the brand you purchase for dutched cocoa is a good quality! Many brands are not good and result in a bad flavor!
Health Factor of Dutched Cocoa Powder
Like I mentioned in the beginning, we are not going to go into the details of the chemistry or the health factor in this post because it can be intricate. This is really to help you when it comes to recipes and baking 🙂 Some people are concerned with the chemical processing of alkalizing cocoa powder, so just make sure to use a good quality brand like this one.
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Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.
Thanks you so much for this! I thought the dutch processed was just finer ground and dissolved better, but this is great o know. I want to study chocolate now. Oh, and bake some decadent chocolate brownies 🙂
You know, I have had other people think the same thing! I loved learning about chocolate, it is so intricate and unique, full of chemistry too 🙂 Thanks so much Kati!
Wow! That’s so much detail about my first love-“Chocolate” . Found you at #TryABiteTuesday.
Thanks Remya! Chocolate is so awesome, I loved getting to study it in college 🙂 Have a great day!
I love chocolate, just saying, also just saying that this was interesting
Thanks! I love it too:)))
Wow this is amazing! Thank you so much, will definitely come in handy with all my holiday baking 🙂
Thanks Kate! It is good to know what will make your chocolate recipes the best 🙂 Have a great day!
Hi Alexis. This’s is super info to know. Thanks for passing it along.
Thanks so much Laurie! Have a great day!
Oh so many things I didn’t know and I’ve been using cocoa for years. My favorite is Hershey’s brand. I enjoy making my own hot cocoa come winter so these little facts are a must for the best flavor. Cheers to chocolate!! 🙂
Hershey’s is definitely the best. I love making my own hot cocoa too, it is really the best!
Really useful knowledge. I’ve used a few recipes that call for the dutch-processed powder but never really thought much of it, but the flavor was out of this world. I’m finding more uses for it all the time.
I really love the flavor of the dutched cocoa…it is so much richer 🙂 Thanks so much Leisel, have a wonderful day!
That is so good, I did not have a clue about any of that before. Thanks for bringing awesome chocolate to our party.
Kathleen
Fridays Blog Booster Party #32
Thanks Kathleen! I love chocolate, it is such an awesome chemical 🙂 Thanks for hosting your party! Have a great weekend!
Very interesting! I know a lot of chocolate lovers, so this is very handy info.
Thanks Jamie! It is definitely great information to know if you love using cocoa powder in anything 🙂
This is so helpful, Alexis! Definitely pinning this to refer to later! I’ve never tried using Dutch processed cocoa but I’ll have to find some to get that darker colour. Thanks for sharing with the Wednesday Showcase!
Thanks Cristina! You will really love the rich flavor, it is much more chocolately than regular 🙂 Have a great week!
Frankly I have never notice it before.Thank you so much for sharing the information ..
Thanks so much! I hope you find it useful someday 🙂 Have a great week!
Thank you! Great info.
Thank you! I appreciate that, I hope it can be useful for you 🙂
Thank you for this great information!
Thanks Debbie! Have a great day!
I had absolutely no idea there were different types of cocoa powder! I will start reading my labels!! Thanks for linking up on Frugal Fridays! 🙂
Thanks Ann! It is amazing how unique and intricate chocolate is 🙂
Good to know since i want to eliminate as many CHEMICALLY processed foods as possible. Thanks.
Yes, so important to eliminate processed foods when you can!
You never really explained what the chemical process is or if chemicals are actually used during the process to reduce the acidity. Nor did you address the issue of whether the chemicals in the Dutch process were ok for your health. A lot of things that taste good have chemicals in them that are bad for your health and should not be consumed. I want to know the same about the various chocolates especially since we deal with gluten issues in our home. I did appreciate learning what the differences were though. Thanks!
Yes that’s correct. This post is talking about the difference between each cocoa powder. As I mention, going into the actual chemical process is an entirely different post and not really geared towards my readers. If you have followed Chemistry Cachet for awhile, you know this is an old post that was part of our chocolate series 🙂 this post is to help you know which to use in recipes!
This is wonderful information on dark chocolate. I’ve been baking and eating dark chocolate for years, but did not have all the facts. I did know to use Hershey’s for the brownies but not for the cakes as well. I will try it next time.
Dutched cocoa is great in cakes too!
I sent my husband to purchase cacao. He got me the cocoa from hershey’s. Isn’t cocoa bad for you? Isn’t suppose to be cacao the healthy one? I’m so confused. Please help.
The label also say “Special Dark 100% cacao” That is why he picked it. Thanks.
Cocoa is not bad for you. Cacao is just the raw form. As long as the ingredients are just cocoa with nothing else, it is fine. Cocoa has been health benefits, as many as cacao. Cacao is hard to find at regular grocery stores.
I am in the process of buying Girl Scout cookies online to support a friend’s daughter, but am trying to buy the ones I’m most comfortable with since trying to live a ‘less processed’ lifestyle. Some of the cookies stated they used “cocoa processed with alkali” (among other things) and I wanted to verify it was or wasn’t a form of chemical processing. I appreciate your neutral straightforward explanation; just explaining the differences in the types of cocoa so people can make their own choices (but know to avoid swapping in recipes!).
Processed with alkali doesn’t necessarily mean chemical processing, but it can. It would depend on how they make it in their labs. They are creating a more oreo like cookie when they process it with alkali. Honestly, it isn’t the cocoa that I would worry about. Most Girl Scout cookies are heavily processed as is most boxed products like this. I still buy them once a year just for fun 🙂
Thank you for the reply. I agree they are not great, which is a shame because healthier choices should be something they encouraging Girl Scouts. I ended up buying the shortbread cookies as they seemed the least offensive. I think next time I’ll just do the thing where you let your cookies be donated. Someone else can decide if they want them or not lol. ( making sure to check the box to receive notifications this time!)
Thank you for the wonderful information.
For recipes with leavening agent – can I still use dutch processed cocoa then eliminate the leaving agent?
You can still use the dutched, and I would keep the leavening agent as well. It is hard to know how much the dutched cocoa will impact the recipe, so it is bet to keep the recipe the same as far as other ingredients
I sas searching which cocao powder is good for health thats when I stumbled upon this post. It was very informative but the important information got faded in that. Is alkaline processed cocao bad for health ir not ? Which is the healthiest one to buy for health reasons. I am from India so it ll be a huge favour if you could mention a brand from here. Thank you already ??
It is hard to answer that because it depends on how it is processed. It isn’t the most natural form of cocoa, so I would just stick to regular cocoa powder if you want the most natural form
Hi. Thanks for the interesting and informative read. Is dutch cocoa powder bad for health in general or is there no difference apart from the taste
It depends on how dutched cocoa is made. It isn’t as good as cocoa in the natural form as far as health goes though
Thanks for your reply. I understand that it is not as healthy as natural cocoa powder due to it containing lesser anti oxidants etc and that is okay
The thing I want to understand is like , is Dutch powder bad as in transfat which is outright harmful for health.
Lesser nutrients is okay but if it cause harms due to presence of alkalis or byproducts due to the processing or changes in the inherent chemical structure due to the processing, then I would prefer not to use it.
Would you be able to throw some light on the above?
Regards
Dutched cocoa isn’t unhealthy, it just isn’t as healthy as cocoa in the natural form. Dutched cocoa is chemically altered to reduce acidity. The product I have linked in this post is organic, so it was alkalized organically. Most cocoas are today…back when this first came out, it was more chemically processed. Today, there are more gentle methods for alkalizing it, so it isn’t harmful for your health.
Thanks a lot for clearing away my confusion.
You are welcome! Happy to help
Does this contain tree nuts ?
Cocoa powder, even dutched, shouldn’t contain tree nuts. I would double check the label for whatever brand you buy though
Thanks for the info. I was wondering why some choc powder gives me heartburn, it must be the acid in the natural.
BTW, this page has large amounts of white space btwn content, plus the font is light and small (though i can enlarge that) so that it takes a lot of scrolling to read it all, and get to the meat of the article. Maybe that is because I am on a desktop PC.
But thanks. Grace and peace thru Jesus the Lord.
There shouldn’t be any white space in the article, I just scrolled through on my PC. Perhaps there are photos that didn’t load in your browser. There are many photos throughout this post
So, is there any time I would wCocoa? less intense flavor of natural cocoa? Seems to me if I’m making something chocolate flavored, I would always want to use dutched chocolate. Or am I not understanding something?
I typically only use regular, natural cocoa. Dutched has a stronger different flavor, like an Oreo does, so it is only used for specific recipes.
No one has yet explained what chemicals are used to produce “alkalized” chocolate. Such information would helpful for those of us trying to eat more healthy food
Sodium hydroxide, potassium carbonate, or ammonium bicarbonate are what is typically used today.
Thank you for this clarification, about the chemicals used to alkalize chocolate powder
. -Eric Burr, Mazama WA
Alexis, this is my first time on your website, and I am so thankful to have found you. I have been craving a warm cup of hot chocolate when I realized I was out of Coco. In shopping for it tonight I realized that I did not know how to look at just one ingredient cocoa to be able to analyze, which company made the best. Then I came across, a brand that had the ingredient “Alkali”. Because I didn’t know what this was. I begin researching it on the Internet. I advise readers not to go to the Britannica website. I was horrified seeing the many chemical reactions to its six chemical elements. I could not understand why this metal would be combined with Coco or any food product. Thank you for your educational explanation because I am greatly relieved. just to verify, I understood correctly when we are baking with baking soda we should use the natural form because it will counteract the purpose for including the baking soda in our recipe???
I am glad you found me! When you are using dutched cocoa or cocoa processed with alkali, you will want to use baking powder instead of baking soda. Baking powder is neutral and it will be fine. The reason for this is the cocoa processed with alkaline is not acidic, so it won’t react at all with baking soda. Typically baking soda (which is basic or alkaline on the pH scale) reacts with acids to form carbon dioxide and this makes the baked goods rise. Dutched cocoa is basic (or alkaline) and it won’t react with baking soda at all. I hope this makes sense!
Hello,
every time I eat cocoa processed with alkali, I get broken blood vessels in my eye causing a large red area.
I have never heard of that, I would definitely consult you physician