I am looking at the recipe in Rose’s Heavenly Cakes for the cocoa syrup (for the moist chocolate raspberry genoise) and also the lacquer glaze. Both call for alkalized cocoa. I have a jar of Ghiradelli “natural” unsweetened cocoa at home, which means non-alkalized, and I was unable to find alkalized (or Dutched) cocoa at Safeway today. I was wondering if non-alkalized cocoa can be used in these recipes for the same results. They’re just glazes and syrups after all. According to what I understand, the only thing that would be different is the flavor. The acidity of non-alkalized vs. alkalized cocoa shouldn’t matter, since I’m not using it in a cake recipe that requires the right balance of acid and base for leavening.
Am I correct, or must I use alkalized cocoa? Also, if the only difference is flavor, how would the flavor change with non-alkalized cocoa? I’ve never really cooked with cocoa powder before.