DUTCH PROCESSED COCOA give very yummy and unique taste to the chocolate

Chocolates are everyone’s favorite and people are fond of eating them. Whether it is a small of big moment of life people prefer to have something sweet and first option that strikes their mind is chocolate. Chocolates are the best way to increase the immunity inside a person’s body. One can have chocolate anytime and can purchase them from any shop. Chocolates are available worldwide with varieties of flavors, textures, sizes etc and people eat them to keep them happy. The best way to refresh our mood is the chocolate. There are many people who are so much fond of chocolates that they place a special order of the chocolates that are not easily available in market and purchase online chocolates at very reasonable price and especially the unsweetened chocolate is ordered more often because they are not easily available in the market.

The unsweetened chocolate is made by using the unsweetened cocoa which is also used in various types of chocolate recipes. There are two major types of cocoa that are used to make the chocolate, one is the natural cocoa and the other one is the DUTCH PROCESSED COCOA. Let’s talk about the Natural Cocoa first, the natural cocoa is extracted by the grounding the roasted cocoa nibs. The natural cocoa is beige in color which has approx 5.4 of acidic pH level. Whereas on the other hand the Dutch processed cocoa is mixed with the alkalizing agent in order to neutralize the acidity of the powder to somewhere about 7 pH, so that it can be rich and dark brown in color. The interesting fact about these both type of cocoa is that the American cocoa is natural and European cocoa is Dutch processed.

the big chefs and chocolate producers have also stated a statement about cocoa that baking of chocolate or any other edible items should use the appropriate amount and quality of cocoa powder so that one can get the perfect recipe otherwise it would be difficult to make the desired recipe and one more thing that is to be kept in mind is that the Dutch cocoa powder and natural cocoa powder cannot be used interchangeably. Therefore it is very necessary to keep both the types of unsweetened cocoa powder in our pantry and use the powder accordingly because if someone tries to do that then the dish can get spoiled. Once few respected cooking magazine people came together to do an experiment on five types of Dutch cocoa powder and five types of Natural cocoas powder and they reached to a conclusion that Dutch process cocoa won in both the flavor and texture of the product therefore many big companies started using it to produce the chocolate.

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