Mmm… Food

Dutch Process or No?
August 13, 2008, 9:11 pm
Filed under: Random Facts

So. Dessert ideas for this weekend brought me to looking at a Chocolate Recipe book borrowed from friends J & R. It also brings me to Dutch Processed Cocoa Powder. Huh?!?! Have you ever heard of such a thing? What’s so special? (I did have a dream a couple nites ago that I had ventured into the art of making Artisan Cheese, now that’s special, but that’s a whole other story) So here’s the basic facts. Cocoa powder is made by pressing Chocolate Liquor and removing 3/4 of it’s butter fat. If you then want to talk Dutch Processed they treat the powder further with an alkali to remove the “acidic ingredients” For a chemist I know this sounds way too simple. Like all I’m thinking is, what kind of process is this? Why do you need to get rid of the acids? Why are they so bad? Humans love acids?! Hello, fresh fruit!!! The gist of what I’ve read so far, is that if you use Dutch Process, you best have Baking Powder in that recipe, since it doesnt’ react with Baking Soda. Huh?! Now I need to find out the difference between Baking Powder and Baking Soda. Journey on.


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