substituting regular cocoa for dutch-processed?
Posted: 18 March 2010 09:24 PM   [ Ignore ]
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I want to make Rose’s Chocolate Butter Cake and it calls for dutch-processed cocoa, which I can’t find ANYWHERE. Does anyone know if there’s a way to modify the recipe to use regular cocoa? Thanks for any thoughts!

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Posted: 18 March 2010 09:54 PM   [ Ignore ]   [ # 1 ]
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No, this is not an even exchange.  Dutch cocoa is more acidic.  You can buy it online from http://www.penzeys.com

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Posted: 19 March 2010 07:48 PM   [ Ignore ]   [ # 2 ]
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I have heard very good things about the callebaut but have yet to have the chance to use it even though the shop is just 3 blocks away. I am less inclined in the ways of chocolate bakery.

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Posted: 25 January 2012 06:30 PM   [ Ignore ]   [ # 3 ]
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Along the same vein, what if I only have SACO, which is a blend of BOTH natural & Dutch processed cocoa? Do I alter the recipe’s other ingredients or would it be easier to just buy 100% Dutch processed?

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Posted: 11 April 2013 05:34 PM   [ Ignore ]   [ # 4 ]
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Can anyone tell me if you have tried using Hershey’s Special Dark Chocolate? It does not compare to the better quality ones like Callebaut and Valhrona. I read that the Special Dark is a blend of dutch-processed and unsweetened (regular) cocoa powders. I would think that this would have been a perfect substitute for dutch processed cocoa. As it turns out, my cake turned tar black in color. Though the flavor remained true to the chocolate flavor I wanted, it just did not look appetizing due to it’s “burnt, charcoal-like” hue.  Any thoughts?

Thanks.

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Posted: 18 April 2013 04:49 PM   [ Ignore ]   [ # 5 ]
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Can you please clarify if you meant subbing 23% of cocoa to equal the weight of the flour means reducing the flour by 23% and replacing it with the cocoa?
Thank you for doing a test cake on the Special Dark Cocoa.

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Posted: 30 April 2013 09:34 PM   [ Ignore ]   [ # 6 ]
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I always use normal cocoa instead of Dutch process, and it never makes a difference…

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