Natural and Dutch Process Cocoa Powder

Cocoa, one of the major ingredients of chocolates available in the market comes in a number of types.

It is sure that only the people who are frequently used to buying these stuffs in bulk are more experienced in choosing the right quality. But again, it differs with the use as different recipes have their own unique requirements. So, let us first be clear with the two major types of cocoa powder – the natural and the Dutch Process one.

In order to make the right choice, you should first be sure of which one you need and the one that you prefer. There is a difference. The one you require might not be the one you like. Then you should decide on whether to go with preference or stick to whatever is mentioned in the recipe.

There are two basic kinds of cocoa that are easily available and they do differ by colour, taste and flavor in the general level. They are divided into Natural and Dutch Process.

Natural or Non-Alkalized

With all chocolaty flavors and a bit of fats, cocoa powder is bitter in taste and strong in nature since it is concentrated. It is the pure, roasted cocoa beans from which fats are removed and ground to a fine powder. The finest of natural cocoa retains the true flavors and richness of cocoa bean. But the market today is filled with ones that lack purity. These are generally not up to the mark in terms of quality and tastes harsh. Callebaut Baking Cocoa Powder is one of the finest quality of natural cocoa powder.

Dutch Process or Alkalized

The natural cocoa goes through a chemical process that is carried out to reduce the harshness. The product that is manufactured in the process loses the flavor and darkens the colour. This makes it appear chocolatier. Valrhona Powder is one of the best qualities available in the market today.

For further details about Valrhona Powder please visit the website.