To dutch or not to dutch..

Stories & Pictures | August 18, 2012 | By

Organic and “dutched” dark Cocoa

Organic and “dutched” dark Cocoa

Hershey’s non “dutched” pale Cocoa

Hershey’s non “dutched” pale Cocoa

The difference between dutch and non dutch Cocoa powder is like the difference between Paris and Montreal. Both are french and both are satisfying. One, however is deep, dark, rich and alluring and the other is pleasant. Am I a travel snob? No. But I am a chocolate lover. In fact I feel that when it comes to chocolates I can be promiscuous at times. I find myself devouring and loving all. The good, the bad and the ugly.

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I should mention at this point that “dutch” cocoa is a term used to describe adding potassium carbonate to balance the acidity and bring out the rich chocolatey aroma to Cocoa and this is the basic difference between Dutch and Non Dutch Cocoa. I have recently started baking with Dutch Cocoa and I am not sure how to put it but in this way “if you bake and if it is chocolate cakes that you bake and you haven’t used Dutch Cocoa yet, then you haven’t lived” Even though I was a little nervous about the whole business of not using baking soda in the recipe, the outcome was worth the trouble. This cake was just delicious. Dark and satisfying, leaving you dreaming of nothing else but another slice.

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For the recipe please click on this link below to this wonderful blog. As for the icing I simply melted 100 g of 65% Lindt dark chocolate in a water bath, added a tablespoon of butter and a cup of sugar icing and whisked with a few spoons of water.   http://smittenkitchen.com/blog/2010/08/everyday-chocolate-cake/

Comments

  1. Leave a Reply

    Ghassan
    August 18, 2012

    Lovely! Well written too!

  2. Leave a Reply

    Holly
    August 18, 2012

    Okay, you convinced me. Dutch-processed cocoa is superior. But where can I buy it in Dubai? (Organic Store…?) I’ve never seen it here, so I bought a container in Seattle & carried it back in my suitcase… but it’s not going to last for long. Will need to restock.

  3. Leave a Reply

    Maryams Pastry
    August 28, 2012

    I always thought the difference was insignificant,
    but it seems like theres a great difference in taste and richness!

  4. Leave a Reply

    Sally
    September 5, 2012

    Interesting – I never knew what the label Dutch cocoa meant…I do buy it however…from Choitrams

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