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Any other brand of baking cocoa
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∙ 13y ago
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What is the difference between dutch chocolate and milk chocolate?
I have a Dutch Process Cocoa Mix that is unsweetened and my recipe calls for Dutch Process Cocoa, can I use it? How and where do you find Dutch Process Cocoa?The 'Standard' Hershey's Cocoa is not Duch Processed, therefore it will have a lower pH than another Cocoa that has been duch processed.This can effect your recipe in many ways, most siginifically it will cause any baked good to set more rapidly.If you want a Duch Processed Hershey product please get their 'Special Dark Cocoa'. This product of thiers has been duch processed and will be totaly interchangable with any recipe calling for this form of Cocoa.Good Luck and thanks for playing.
How can you tell if what I have is Dutched or unsweetened cocoa?
The container usually will say "dutch processed" on it. If its unsweetened, it will say that as well. Also, if you were to taste it, it will be extremely bitter if its unsweetened.
Is hintz cocoa Dutch processed?
Dutch process cocoa is cocoa that has been processed with an alkali. A popular alkali used is potassium carbonate which counteracts some of the harshness and acidity found with inferior cocoa beans. Dutch process cocoa is very dark in color while the flavor is considerably mild.
How can you Substitute white baking chocolate for white chocolate chips?
Powdered milk plus vanilla is closest equivalent of unsweetened cocoa powder. Those are the flavoring agents in white chocolate; the other ingredients give it the chocolate like texture. However, powdered milk will probably alter the texture of your recipe more than cacao powder will, so it may be a better idea to simply use vanilla. To get some other ideas look at the ingredients in a white chocolate cocoa mix.
Is the Dutch cocoa carried by Winco Foods natural?
Yes, Dutch cocoa is carried by Winco Foods and available in the bulk section.
Where country does cocoa processed with alkali come from?
Cocoa processed with alkali is typically called "Dutch pressed cocoa". I suspect this means it originally came from the Netherlands; these days cocoa can be Dutch pressed without it actually having to be processed in the Netherlands.
Why is alkali used for cocoa?
From Wikipedia, Adding an alkali produces Dutch process cocoa powder, which is less acidic, darker and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when added to an alkaline ingredient like baking soda, the two react and leave a byproduct.
What are some dutch traditions that you use today?
Archery with bullseyes. Hot cocoa. Golf.
Chocolatier Coenraad van Houten invented a hydraulic cocoa press in 1828 that could squeeze cocoa butter from beans What did this help him invent?
Dutch chocolate ____________________________________________________________ The cocoa press allowed cocoa butter to be used in cosmetic items such as soaps and lotions. The cacao that was left without the butter is called rock cocoa which is ground further into a powder. This powder with sugar was used to make hot chocolate. This invention was the catalyst in cocoa technology that brought inexpensive, affordable chocolate into the marketplace. The cocoa liquor and butter could be sold for high profits to cosmetics and food companies. It was Van Houten's invention of alkali processing that was used to treat the pressed cocoa that produced Dutch processed chocolate. For more info search under "What is Dutch processed chocolate?"
Who was the person that invented another type of cocoa named Dutch?
Mark Willber(the lame one)
What are all the popular types of chocolate?
The differences in chocolates depend largely on the percent of cacao, sugar, and butter fat in the bar, and whether or not it is milk chocolate.The different types of chocolate are:Bitter chocolate - unsweetened cocoa solids combined with fat to form a solid bar. Used in cooking and baking.Dark or black chocolate - cocoa solids combined with fat and sugar to form a bar. European standard demand a minimum of 35% cocoa solids.Semi-sweet - dark chocolate with half as much sugar as "sweet chocolate."Bittersweet - chocolate to which less than a third by weight sugar, cocoa butter, vanilla, and lecithin have been added.Couverture - chocolate rich in cocoa butter. Typically a specialty shop product.Swiss Milk Chocolate - chocolate made with milk powder, liquid, or condensed milk, containing a minimum of 10% chocolate liquor, and 25% cocoa solids.Hershey Process Milk Chocolate - chocolate produced by the patented process developed by Milton Hershey. The process is proprietary, so is not performed by any but the Hershey Chocolate Company.Cocoa Powder - Broma, Dutch processed cocoa to produce a powder used for cooking and baking. Broma is also called natural cocoa and retains its slightly acidic pH. While Dutch Processed cocoa is neutralized with alkali to produce a smoother product.Compound chocolate - confection product made by combining cocoa with other vegetable fat (hydrolyzed coconut oil is common), and primary used as a candy coating.Raw Chocolate - dried cocoa nibs, or compressed cakes from which most of the cocoa butter has been removed.White chocolate is not a form of chocolate at all however. White chocolate does not contain cocoa. It is a product of cocoa butter, vanilla, and other solids.
Is there a supermarket brand of Dutch press cocoa?
Well... I'm from Holland. The only one I can think of is "Verkade". Good luck!
