Dutch vs. Natural Cocoa Powder In Baking
Of all the types of raw, organic chocolate, cocoa powder offers the most flavanols and antioxidants. It’s the least processed form of cacao and is free of fillers. It’s great mixed in with soy ice cream, smoothies or coconut water drinks. Mixing cocoa powder with dairy products such as milk may remove some of the nutrients, so consider using soy milk or rice milk in these chocolate creations.
Cocoa powder in its raw organic form is linked to cardiovascular health benefits and possibly helps to lower blood pressure. It also contains large numbers of antioxidants (considerably more than red wine or green tea).
There are two main types of cocoa powder, natural and Dutch processed. Dutch processed, or alkalized cocoa, has a well-rounded flavor profile but is richer and deeper in color than the natural version. It gives baked goods an intense chocolate-y flavor without the bitterness. Natural cocoa powder can have a more astringent taste and may require some additional sweeteners to balance the flavors. They both affect the baking process differently so be sure to read a recipe carefully as moisture and leavening are affected by the one you choose. Keep in mind, the more cocoa is processed, the fewer nutritional benefits it offers. So enjoy Dutch processed cocoa for the taste it imparts to your baked goods, rather than the health benefits.
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