Cocoa Chocolate Powder
Available as either natural or Dutch-process, cocoa adds a chocolatey hit to baked sweets. The difference between the two is that Dutch-process cocoa is processed with an alkali to neutralise its natural acidity and give it a rich, dark brown colour. Natural cocoa, usually labelled simply as unsweetened cocoa powder, is lighter in colour and has a strong chocolate flavour. Be careful of interchanging the two, as recipes intended for natural cocoa will often include baking soda as an alkali to help the mixture bind together and rise successfully. When mixed with the alkali in Dutch cocoa, it can lead to a soapy tasting final product.