Difference b/w Natural Cocoa Powder and Dutch Processed Cocoa Powder | कोको पाउडर  | Everyday Life

Difference b/w Natural Cocoa Powder and Dutch Processed Cocoa Powder | कोको पाउडर | Everyday Life


Hello Everyone! Welcome to our YouTube Channel Everyday Life. Again we are here, to share one more interesting information. Our today’s information is on what is difference between Natural Cocoa Powder and Dutch Processed Cocoa Powder. Both of this Cocoa Powder are ground form of cacao beans, however there is little difference between their manufacturing processes; hence both are two different types of cocoa powder. First-Natural Cocoa Powder (NCP). Natural cocoa powder is obtained from fermenting, drying and roasting cacao beans. These processes loosen their out hull and after removing hull, beans are ground to get lump (full of oil) then oil is extracted and remaining part again dried and ground to get natural cocoa powder. This in front of you is natural cocoa powder. Taste, aroma and colour of natural processed cocoa powder is different than Dutch processed cocoa powder. This can used in every kind of bakery and confectionery items. Since, it has slightly different taste and if you like natural and woody flavour then natural cocoa powder is correct choice for you. This is easily available in the market. Normally USA consumes more of natural cocoa powder. They have brands like Hershey for natural cocoa powder. There are several local and international brands such as Hershey, Blue birds etc that sell natural cocoa powder in India. Now we will talk about Dutch processed cocoa powder. This is also known as European processed cocoa powder. This has darker colour and strong aroma of chocolate. The main difference in between these two – Natural cocoa powder is acidic in nature having nutty and woody flavour. And then natural processed cocoa powder is washed or reacts with alkaline agent to get Dutch processed or European processed cocoa powder. That also means acidity of natural processed cocoa powder is balanced with alkaline agent to enhance its flavour and texture. Even the final product – cake, Pastries cookies with dutch processed cocoa powder appears more finished as compare to NCP. Mostly commercial set up are using Dutch processed cocoa powder to get finer products. This is also easily in the market. It has strong chocolate flavour so if you are fan of chocolate use dutch processed cocoa powder. Both of these are easily available in the market having very different flavour and texture. Now biggest question is which cocoa powder to be used in a recipe. This totally depends on your recipe, taste and flavour – if recipe calls for naturally then go for natural cocoa powder and if recipe requires dutch processed then use dutch processed cocoa powder And how to know which cocoa powder has been used. For that we would share you two tips. 1) If the recipe has fairly good amount of baking soda (Sodium bicarbonate) and baking powder then it indicates that recipe is for natural cocoa powder. 2) On the other hand-if recipe has baking powder and cocoa powder that means it has asked for dutch processed cocoa powder. Colour and texture of final cooked or baked product also indicates what has been used in it. Here we have natural cocoa powder. Please observe its colour and texture. It has very light colour and not very fine texture. On other side Dutch processed cocoa powder is very dark in colour and it has got finer texture. That also contributes finer finished product. One more question- Can we interchange these with each other? Answer is yes and no. Both. For no -Recipe has one requirement and it has developed to get certain taste and texture and if you want that kind of fineness then interchanging product is not desirable. But if have only kind of cocoa powder and you wanted to enjoy that dish without focusing fineness and texture, then in that emergency situation you can interchange both the cocoa powder with each other. If you have natural cocoa powder and recipe calls for dutch processed cocoa powder then you need to add more baking soda to get effect of dutch processed cocoa powder. This kind of information is already available in several websites. But as a rule of thumb – for every 3 tablespoons of natural cocoa powder 1/8 spoon of baking powder is added to equivalent amount dutch processed cocoa powder. If you dutch processed cocoa powder and recipe calls for natural cocoa powder then simply eliminate amount of baking soda from it to get effect of natural cocoa powder. Here again, we want to inform you by doing so you won’t able to get exactly same finished product in texture and flavour. And I hope, our today’s information will be useful in your everyday life Thanks for watching and keep exploring your everyday life.

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