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Old 10-25-2006, 04:25 PM   #1
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What is Dutch Process Cocoa?

What is it and can it be substituted/exchanged with unsweetened cocoa powder?


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Old 10-25-2006, 04:46 PM   #2
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Dutched cocoa has been processed to neutralize the natural acids found in chocolate.

Subbing is tricky -- what are you making?

It cannot be subbed for unsweetened cocoa powder in a baked good which only calls for baking soda and doesn't have any other acid ingredient in it. Then you won't have acid to react to the baking soda and make the baked good rise.
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Old 10-26-2006, 08:35 AM   #3
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I'm not much of a baker but this is what I'm making. In this month's WW magazine there are some holiday recipes. The two I plan to make are "Peppermint-Fudge Truffles" and "Chocolate-Hazelnut Meringues". The Truffles call for unsweetened cocoa powder, powdered sugar, cream cheese and peppermint extract. The Meringues call for hazelnuts, sugar, Dutch Process cocoal powder, egg whites, and cream of tartar.

I was hoping not to have to buy two kinds of cocoa powder. Do you think I can use unsweetened cocoa powder in the meringues instead of the Dutch process kind?


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Old 10-26-2006, 11:42 AM   #4
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Is that all that goes into the Meringues ?

Generally when a recipe specifically calls for dutch processed cocoa, it does so for a reason -- a chemical reason.

But I think perhaps a very experienced baker should answer this.
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Old 10-26-2006, 03:26 PM   #5
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Quote:
Is that all that goes into the Meringues ?
Yes, that's everything.
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Old 10-26-2006, 03:28 PM   #6
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Sherin, go ahead and use your cocoa. In that recipe I doubt it will make any difference. I suspect the recipe you are working with was originally from a particular cocoa brand and that is why there is a specification. I can't see how using dutched cocoa would make a difference in meringues.
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Old 10-26-2006, 03:39 PM   #7
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I found this: "Acids like lemon juice or cream of tartar are added to change the pH level of the egg foam, which stabilizes it. Too much acid will prevent the coagulation of the proteins during baking and alter the taste of the meringue, so measure accurately. "

I knew that you needed some acid to prevent the meringue from weeping -- that's the cream of tartar.

I didn't know what adding too much acid might do.

If you don't use deacidified (dutched) cocoa, you run the risk of the above, but I'm with Alix -- I'd use it and see.
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Old 12-05-2006, 08:34 PM   #8
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you could just up the cream of tartar by 1/8 teaspoon or so, but i don't think you need to worry about it in this recipe.
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